Ripe-Mango Chutney

Ripe-Mango Chutney

Sweet, ripe mangos develop a savory twist in this chutney, which gets heat and spice from ingredients like chiles, cumin, ginger and garlic. Easy to store in batches, it is a great accompaniment to grilled fish, pork, or chicken.Richard Bowditch

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.

Ripe-Mango Chutney
Mangos add just the right amount of sweetness to this warm, spicy chutney.
Yield: makes 4-5 Cups

Ingredients

  • 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
  • 12 cup cider vinegar
  • 14 cup fresh lime juice
  • 12 cup raisins

Instructions

  1. 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.
  2. 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.