Thursday, May 7, 2015

Recipe for Mango Chutney

Mango Chutney

Qty : 3 Pint Jars                         Shelf life : About one year
Active time : 2 hours                Macerating time : 8 hours to overnight

7 1/2 lbs (3.50 kg) ripe mangoes, peeled, seeded and diced (5 cups)
1 cup (8oz, 225g) diced onions
2 Garlic cloves (peeled)
1/2 cup (4oz. 110 g) crystallized ginger
1/2 cup (4oz. 110 g) golden raisins
1/2 cup (4oz. 110 g) dried sour cherries
1 teaspoon mustard seeds
1/2 teaspoon kosher salt
1 cup (8oz, 235 ml) cider vinegar
1 cup (7oz, 200g) light brown sugar
3 hot Thai bird chiles, pierced 2 times with a knife

Bell peppers, red green, yellow, makes the chutney colorful

1.  Combine all the ingredients in a glass or ceramic bowl, stir and cover. Refrigerate it overnight (about 8 hours).
2.  Pour the mixture into the preserving pot and on medium heat bring to boil, all the time constantly stirring.
3.  Turn down the heat to low, slow simmer and cook, uncovered until the chutney is thick and semi solid (like a jam or jelly).
4.  Constantly stir but be gentle on the mango pieces (making sure then are intact) and that they do not burn nor stick to the bottom of the bowl.
Ladle or Sauce pan for transferring chutney to jars

5.  Transfer into warm jars, leaving 1/2 inches head space. Clean the rim of the jars with paper towel and place the lids tightly on the jars.

Mango Chutney

Some ideas to use the chutney:
·      Serve it on a side as a condiment to poultry
·      Pour some chutney of a wheel of brie cheese, wrap it in a puff pastry and bake it to 325°F oven for about 15 minutes.
·      Serve with crackers, Saltine biscuits, salted biscuits
·      Use it as a barbeque sauce
·      With soft scrambled eggs
·      With yogurt


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