Sweet Quick Ripe Mango Chutney
This is a quick chutney made with ripe mangoes. It pairs well with curry, pork, lemon chicken, swordfish, grilled shrimp and Indian-style vegetarian entrees. It’s from “Chutneys and Relishes” by Lorraine Bodger (Simon & Schuster, 1995).
- 1/2 cup distilled white vinegar
- 1/4 cup water
- 1/2 cup sugar
- 1 garlic clove, minced
- 1 tablespoon julienned fresh ginger
- 1 teaspoon yellow mustard seeds
- 1 teaspoon grated orange rind
- 1/4 teaspoon hot red pepper flakes
- Salt to taste
- 2 firm-ripe mangos
- 1/2 cup dark raisins
- 1/2 cup slivered blanched almonds
- In a medium saucepan, combine vinegar, water, sugar, garlic, ginger, mustard, orange rind, pepper flakes and a pinch or two of salt. Bring to a simmer, stirring to dissolve sugar. Simmer 15 minutes, stirring occasionally, until syrupy.
- Meanwhile, peel mangoes, cut “cheeks” from either side of pits and trim remaining flesh from pits. Slice flesh into one-quarter-inch thick pieces and slice lengthwise to make short strips. Add the mango to the hot syrup and simmer, uncovered over low heat 15 minutes.
- Stir the raisins and almonds into the mango mixture and continue to simmer, uncovered, over low heat 5 more minutes. Taste, add salt as needed.
- Cool and place in airtight container, storing in refrigerator. Serve at room temperature. Makes 2 1/2 cups and keeps one week.