Over the last few weeks the markets have been flooded with mangoes from Mexico. I am particularly fond of mangoes and after a long winter of mostly apples I was really please to see the mangoes and I picked up a lot of them. I may have even picked up too many of them and I needed to use them before they went bad. It was the perfect chance to try another mango chutney recipe.
I first discovered mango chutney in the grocery store a little over a year ago and I really liked it. Since then I have been trying to make my own and I have tried several recipes but I have not been pleased with any of them. After another search on the net I came across this recipe for mango chutney that sounded good. I noticed that this recipe include vinegar and I am pretty sure that vinegar is included in the store bought version that I like so much. I was thinking that the tangy vinegar might have been what was missing from my previous attempts.
This mango chutney turned out great! The flavours were just amazing! The chutney was sweet and tangy and spicy with just the right amount of heat. I now have a new favorite mango chutney!
- 6 cups mango (stoned, peeled, chopped)
- 1 onion (chopped)
- 1 red chili (chopped)
- 1 tablespoon garlic (grated)
- 1 tablespoon ginger (grated)
- 2 cups brown sugar
- 1 cup raisins
- 6 cardamom pods (crushed and ground)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 teaspoon cayenne
- 3 cups vinegar
- Place everything in a large pot and boil until it thickens, about 30-60 minutes.
- Pour into sterilized jars and seal.
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