This recipe is adapted from __The Great Mango Book (Ten Speed Press, 2001) by well-known Miami chef Allen Susser. It is a great accompaniment to grilled fish, pork, or chicken.
Yield: makes 4-5 Cups
- 4 large ripe mangoes
- 2 tbsp. canola oil
- 2 medium yellow onions, peeled and diced
- 2 tbsp. minced ginger
- 2 tsp. minced garlic
- 1 small red habanero (scotch bonnet) chile, stemmed, seeded, and minced
- 1 medium red bell pepper, cored, seeded, and diced
- 1 tbsp. black mustard seeds
- 1 tbsp. cumin seeds, toasted and ground
- 1 tbsp. coarse salt
- 1 cup brown sugar
- <sup>1</sup>⁄<sub>2</sub> cup cider vinegar
- <sup>1</sup>⁄<sub>4</sub> cup fresh lime juice
- <sup>1</sup>⁄<sub>2</sub> cup raisins
- Peel mangoes, then remove flesh from flat oval pit by slicing along flatter sides of the mango, on either side of the pit, and then around the edges with a sharp knife. Cut flesh into a large dice and set aside. Discard pits.
- Heat oil in a medium pot over medium heat. Add onions and cook until they begin to soften, 3–4 minutes. Add ginger, garlic, chiles, and red bell peppers; stir well. Stir in mustard seeds, cumin, and salt, and cook for 2–3 minutes. Add sugar and cook, stirring, until dissolved, then add vinegar, lime juice, raisins, and mangoes. Simmer until chutney has the consistency of marmalade, about 40 minutes. Spoon chutney into sterilized jars and store in refrigerator.
MORE TO READ
Our Best Pumpkin Recipes Celebrate the Flavor of Fall
Think outside the pie this autumn with these craveable cooking ideas from around the globe.
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.