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Saturday, August 3, 2013

mango chutney

 Mango Chutney

Really easy stuff. Don't know what chutney is? Basically, a chutney is a sort of sweet jam made with fruit, plus vinegar for a tangy taste, and no pectin so it doesn't set in the same way as normal jam. Chutneys may be sweet but are really intended to complement savory foods. Cheeses, roast meats, cold cuts, Indian curries, all sorts.

Mango chutney is a particular favorite of mine. But once again, I currently live in Arizona, and if I want chutney at all, especially the mango kind, I have to make it myself. Well, I had a good look at various recipes, online and in a couple of books, and I took the basic idea from them and decided to formulate my own recipe. Most recipes are very spiced, and are for a short shelf life. I wanted this not only to be shelf stable to last me all year until next mango season, which requires water bath canning to properly seal, but also to complement Indian curries that I so often make. We love curry! Thing is, though, curries are typically already pretty heavily spiced. So I didn't really want a chutney that was heavily spiced as well. I just wanted something sweet, sticky, tangy, flavorful, but not overpowering. Here's what I came up with. 

A:
1 Tb butter
2 tsp ground ginger
1 tsp ground coriander 
1/4 tsp ground cardamon 
1/4 tsp ground cinnamon 
1/4 tsp salt 

B:
5 large mangoes, peeled and diced (or 4 mangoes and 1-2 apples)
1 1/2 cups sugar, or honey, or sucanat 
1 c apple cider vinegar 
1/2 tsp vanilla essence (optional)

In a large pot, melt butter and saute spices for a minute or two to bring out the flavors, over a medium heat.
Add fruit and sugar and ACV and vanilla.
Simmer for 1 hour, uncovered, until moisture is reduced almost by half. Your house will smell amazing during this time, but you may want to turn on an extractor fan anyway!

Water bath filled 8 oz canning jars, filled with the hot chutney, for 10 minutes at simmer. Label and store. This should be shelf stable for at least a year, providing proper canning and sealing has been successful.
Store opened or unsealed jars in the fridge for up to two months.
Yields approximately 5 cups.

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