Adding a tangy chutney to a plate is a wonderful way to elevate a dining experience to a new level. This condiment has its origins in Indian, which is known for its intensely flavored and complex cuisine.
We love to add a chutney to a meat and cheese platter to balance the fatty savory flavors on the plate. It is also wonderful alongside roasted meats or as sandwich spread.
The South African sandwich Braaibroodjie (barbeque sandwich in Afrikaans) uses chutney on their favorite sandwich, which consists of white bread slathered with mango chutney, then topped with onions, cheddar cheese, and tomato, and grilled to perfection on the barbecue. It is sooo delicious!
There are plenty of jarred chutneys on the market, but if you are a fan of those, you’ll find that making it yourself produces even better results. No surprise there!
Despite the complexity of its flavor, mango chutney is actually very easy to make. Ingredient are simply added together and then cooked down slowly until the desired consistency is reached.
Chutney can also be canned so that you can keep it on hand in your pantry, or give it out as a wonderful holiday gift that will go well with a holiday roast. Goodbye cranberry jelly!
We’ve added a hint of habanero chile to our recipe to give it a spicy kick. Omit it if you don’t like spice, or feel free to add more if you like it hot.
- 3 Medium Ripe Mangos, diced to 1/2 inch (about 2.5 cups)
- 1 Habanero Chile Pepper, minced
- 1" Cube Fresh Ginger, finely grated
- 2 Cloves Garlic, finely minced or grated
- 1 Teaspoon Allspice
- 1 Teaspoon Salt
- Juice 1 lime
- 1/2 Cup Apple Cider Vinegar
- 1 1/2 Teaspoons Ground Allspice
- 1/2 Teaspoon Ground Cinnamon
- 1 Large White Onion Finely Diced
- 1 Teaspoon Dijon Mustard
- 2 Tablespoons Tamarind Paste (or Brown Sugar)*
- Mix all of the ingredients together in a heavy bottomed saucepan over medium heat.
- Bring the mixture to a boil and then reduce the heat to a simmer.
- Stir occasionally.
- Continue to cook uncovered until the sauce becomes thick (approximately one hour). You should be able to scrape a line along the bottom of the pan that does not immediately fill in.
- Allow the chutney to cool. Store in an airtight container in the refrigerator.
*Because fruit can vary in its level of sweetness, you can add 1/2 of the tamarind paste or sugar at the beginning of the recipe and reserve the rest when it begins to thicken. Then adjust the seasoning by adding a little more if desired.
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