Mango Chutney

There would hardly be anyone who has never tried some variation of this most versatile condiment. Well, I ran out of mine (mom's handmade real stuff) that had traveled some 10,000 miles to get to me. Since making that journey was impossible I had to try and replicate the best I could. Real test will be when the kids come home and tell me if it compares to what their grandmother makes.

The versatility of Mango Chutney knows no bounds. I have served it with Cheese and crackers, as an accompaniment with an Indian meal, as a topping with roast pork, in a panini, on a ham sandwich and on a bruschetta with brie. I am sure I am missing a few other innovative ways it can be served.

RECIPE: Mango Chutney

Ingredients

2 Medium, Raw Mangoes, peeled and cubed
1 Lemon, juiced

4 TBSP White-wine vinegar
1 tsp crushed red pepper flakes (or to taste)
2 tsp roasted Cumin seeds
1/4 tsp Onion seeds (also called nigella)
6 Cloves
8-10 Peppercorns
1 1/2 tsp Salt
1 Cup Dark Brown sugar

1-2 inch piece Ginger, sliced
2 garlic cloves, crushed 
2 tsp lemon zest

Method

1. Place tha Mango cubes on a glass bowl and pour the lemon juice over it. Toss and set aside.

2. In a sauce pan, add 4 TBSP of white wine vinegar and the next 7 ingredients. Turn heat to high, once it is boiling turn the heat to low and simmer for 15 minutes. It should gwt fairly bubbly and thick.

3. Now add the Mango pieces, ginger, garlic and lemon zest to it. Toss it all and again let it cook for 15-20 minutes. The mangoes will turn a little translucent and pulpy. 

4. Let it cool completely and transfer to a storage glass jar. Ready to use as needed. I would store it in the refrigerator.

Hope you enjoy making it and leave me comments on how it turned out for you.

Thanks and Happy Monday!