So whether you eat or drink or whatever you do, do it all for the glory of God. 1 Corinthians 10:31
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Noreen's Kitchen © ALL RIGHTS RESERVED.
3 tablespoons minced garlic
1 tablespoon dry mustard
1 tablespoon mustard seed (optional)
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
Step by Step Instructions
Combine all ingredients in a large stock pot.
Bring to a simmer over medium high heat stirring often to prevent scorching.
Reduce to medium low heat and continue cooking for 1 hour or until the mixture is reduced to a jam like consistency.
Ladle into jars or an airtight container. Store in the refrigerator for up to three months.
I used four ripe mangoes and cut them into cubes that were about 1/4 in size. I added some bell pepper, onion, raisins, both golden and black as well as grated ginger, a healthy dose of minced garlic and some chipotle peppers in adobo sauce. The last adds a nice smoky heat to the chutney. The magic happens with the spices. Some vinegar and orange juice add a great tartness and sour bite to this as well. Warm cinnamon, clove, allspice and ginger as well as ground mustard and mustard seed then garlic powder, onion powder and salt. You can add or delete anything to suit your taste. That is the beauty of chutney.
In the future I would also add some chopped dried apricots as well as either dried cranberries or cherries for a pop of tartness even beyond where it is now. This is simply delicious and will be something wonderful to serve in place of or in addition to cranberry sauce at your Thanksgiving table or any meal.
I hope you give this recipe for mango chutney a try and I hope you love it! Stay tuned for a quick weeknight recipe for mango chutney chicken that can be made in less then thirty minutes and served to your hungry family on the fly! I hope you try this chutney and I hope you love it!
If you would like to can mango chutney here is a safety tested canning recipe that you can use. Mine is not safety tested so you won't want to use it for canning. This is a recipe from the National Center for Home Food Preservation and has been tested as safe. http://bit.ly/2ff6rOl
Since we shared how to choose and cut up a mango in a recent video, I thought it would be fun to make something out of those mangoes! I mentioned mango chutney. So here we are, making delicious mango chutney that can be served as an accompaniment to roasted or grilled meats or as an addition to a quick appetizer for drop in guests. With the holidays coming up this is perfect for gift giving. This is not a canning recipe, but you could easily instruct your friend to refrigerate the chutney I will be making a couple of things with this and I hope you will give it a try! It is sweet and savory perfection!
Chutney is an east Indian delicacy. It can be made from many things but most notably it is the famous Major Grey's Chutney that is world renown. This version is similar but I have added my own twists here and there to suit my tastes. Chutney is a thick jammy condiment that is delicious served next to grilled or roasted meats. Delicious next to just about anything you wish to serve it with. Any type of poultry, pork, fish or even roast beef and lamb will be highlighted by the sweet and savory flavors in this chutney.
4 cups ripe mangos cubed
1 cup brown sugar
1 cup orange juice
1 cup apple cider vinegar
1 cup onion, diced
1 cup red bell pepper, diced
2 tablespoons chipotle in adobo
½ cup golden raisins
½ cup dark raisins
2 tablespoons grated fresh ginger