Fresh Mango Chutney

If you never had mango chutney, it might be a little hard to describe. When you look at the list of ingredients, it might also seem like an odd combination. Fruit with garlic? Sounds funny, but it works well together- really!!

Chutney is a condiment that has its roots in India. There are plenty of variations out there-but I am partial to mango chutney. Mango chutney is sort of like a sweet pickle relish, but not exactly like a sweet pickle relish. There is the element of sweet and sour, through the combination of fruit, sugar and vinegar. The addition of ginger, garlic and hot sauce just add to the wonderful flavor of the chutney.

Chutney can be used as a side sauce- so it can be served with whatever food you are eating- sort of like cranberry sauce. You can also add chutney to a food before serving- like folding some into your favorite chicken salad. I find myself just spreading some on bread when making a sandwich. It can also be used to cool down the flavor of spicier foods.

Chutney is actually pretty easy to make. Just keep an eye on it so it doesn’t scorch. Once cooled, keep in a jar in the fridge. You could freeze it, if needed. I never seem to have a problem using it up before I have a chance to freeze it.

So here is my recipe.

Fresh Mango Chutney

2 large unripe mangoes, peeled, seeded and diced- about 2 cups

½ c. water

½ c. cider vinegar

1 ½ c. sugar

2 T. peeled, freshly grated ginger root

½ c. raisins

3-4 cloves of garlic, minced

1-2 t. hot sauce- or to taste

Salt to taste

Place diced mango in saucepan and add the water and vinegar. Simmer for 10 minutes, to soften the mango a little. Add the rest of the ingredients and cook over medium/low heat until mixture thickens. This will take about 20 minutes. Stir more often as mixture thickens. Adjust seasonings. Cool, then store in fridge until ready to use. Makes about 1½ cups. Will keep in fridge a few weeks.