It’s mango season, and our backdoor neighbors had given us 6 green mangoes from their tree. I decided to ripen them in a paper bag with a large apple. It took about 3 days for them to turn a greenish yellow. At that point I decided they were ripe enough and began preparations to make chutney. Then I found I’d forgotten to get raisins so I substituted dried cranberries instead. The chutney did not set after the 20 minutes stated in the recipe. I increased the cooking time in 20 minute increments then checked that the chutney had set. Altogether it took an hour. The result is sweet yet tart with an interesting top note of curry. If I made this again I would reduce the curry powder by half or leave it out altogether.
Mango Chutney (adapted from epicurious)
Prep time: 20 minutes
Cooking time: 65 minutes
Servings: 5 cups
3 medium apples, peeled, cored and chopped
4-5 medium half-ripe mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped (optional)
1 1/2 cups (375 ml) granulated sugar
1 cup (250 ml) finely chopped onion
1/2 cup (125 ml) golden raisins (I used dried cranberries)
1/2 cup (125 ml) white vinegar
1/4 cup (50 ml) ginger root, finely chopped
1 tablespoon (15 ml) lemon juice
2 teaspoons (10 ml) curry powder
1/2 teaspoon (2 ml) each: ground nutmeg, cinnamon, and salt
1. Pour hot water into half-pint (250 ml) jars and put lids in a pan and cover with hot water. Set aside.
2. Combine apples, mangoes, red pepper (if using), sugar, onion, raisins, vinegar and ginger root in a large pan. Bring to a boil over high heat, reduce heat to simmer and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is reduced and thickened, stirring occasionally.
Cook’s Note: It took 1 hour for the liquid in the chutney to reduce and thicken. Apple is a natural pectin so it takes time to set the chutney. To check that the chutney has set, put 2 or 3 metal tablespoons in the freezer. Take one out and dribble some liquid on the surface. Draw your finger through it. If it leaves a track, then the chutney is set. If the liquid runs back together, it needs to cook some more.
3. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
4. Pour out hot water from the jars and ladle chutney into jars to within 1/2 inch (1 cm) of the rim (this is head space). Screw the lids on tight. Eat within a week or freeze until ready to eat.
- accompaniment for Jamaican curry lamb, roast chicken, and pork roast