So I just wrapped up a fabulous two week visit with my Mama. Since I had the time off from work, we did a lot of cooking and canning. My first request was strawberry jam, as we had just killed our last jar of that from her previous visit last summer. But my second was her marvelous mango chutney. I grew up eating this alongside my dad’s Orange Curried Chicken, although it was an acquired taste at the time, I really appreciate its deep, complex flavors now that I’m an adult. The vinegar makes this very assertive, so use it as a condiment alongside Indian food, like my Lamb Tikka Masala, or stir some into your curry chicken salad. It’s also delicious as a condiment with grilled meats and veggies. The secret to this recipe is the long, slow cooking that takes place over 3 days to really meld the flavors and create the jam-like texture. It’s wonderful for canning and makes about four 8-oz jars.
Mama’s Mango Chutney
Makes about 4 cups
3 cups peeled mango, 1/2 inch dice
2 cups light brown sugar
1 1/2 cups cider vinegar
1/2 cup lime juice
1 cup golden raisins, either whole or roughly chopped
1 cup red onion, diced
2 large cloves garlic, minced
1/4 cup fresh ginger, minced
1 tsp dried mustard
1 tsp red pepper flakes
1/2 tsp garam masala spice blend
In a large heavy bottomed saucepan or dutch oven (that you won’t miss for 3 days), combine all ingredients and mix well.
Bring to a boil over medium-high heat, then reduce heat to the lowest setting possible and simmer very gently for 1 hour, stirring occaisionally. Your chutney should look a little something like this.
Allow to cool to room temperature, then move the pan into the fridge overnight.
The next day, return the pan to the store and again, bring to a boil and simmer over low heat very gently for 1 hour. This is how your chutney should look after the second day.
Again, cool to room temperature and return to the fridge.
Repeat the process one more day. There will be much less liquid left on the third day, so stir your chutney frequently to assure that nothing is burning. If the heat seems too high, you can create a ring of crumpled aluminum foil to set your pot on over the burner for a less intense heat. By the end of this hour of simmering, the liquid should be all but evaporated and the chutney should have taken on a more uniform golden-brown hue.
From here you can serve as is, keep it in a sealed container in your fridge for up to a month, or can the chutney and it’ll last for years.
Delish!! Thanks Mama!