freezer mango-apple-cranberry chutney

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Freezer Mango-Apple-Cranberry Chutney

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.

Serving Suggestions:

  • accompaniment for Jamaican curry lamb,  roast chicken, and pork roast
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Roast Chicken, Roasted Vegetables, Salad and Mango-Apple-Cranberry Chutney

spicy mango-apricot chutney

Mango chutney is sweet and tart, a little bit spicy, and does it ever taste good with a turkey burger! As a snack, it’s also great on a brown rice cake. I had this for Elevenses, or Second Breakfast, I’m not sure which. It was definitely not Lunch. I experimented with the recipe again, and added cardamom to it for added spice. I also added a chopped peach when I added the mango to the pot–the fruit measurements don’t need to be exact. Also, the picture I posted for this recipe was terrible, so I made up a new batch of chutney and took the photo again!

Spicy Mango-Apricot Chutney (adapted from Vegan on the Cheap)
Makes 2 cups

1 tablespoon vegetable oil
1/4 cup minced red onion (I used yellow onion)
1 tablespoon minced hot chile or 1/2 teaspoon crushed red pepper (optional)
2 teaspoons grated fresh ginger
2 tablespoons light brown sugar
1/8 teaspoon salt
1/2 teaspoon ground cardamom
1 tablespoon water
2 cups chopped fresh mango
1/2 cup chopped dried apricots
2 tablespoons apple cider vinegar

In a small saucepan, heat the oil over medium heat. Add the onion and chile. Cover and cook until softened, about 3 minutes. Add the ginger, sugar, salt, cardamom, water, mango, and apricots, and bring to a boil. Reduce heat to low and stir in the vinegar. Simmer for 5 minutes, stirring frequently. Transfer to a bowl and cool to room temperature. Taste and adjust the seasonings, if necessary. Serve at room temperature or chilled. Store tightly covered in the refrigerator, where it will keep for up to a week.

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