#NspiyahdEats: Tasty Mango Chutney
Did you see my delicious Mango Chutney recipe on SnapChat?
Well, I won’t talk about you for not following…not today at least.
Today, I’ll be nice and share the recipe here because I’m sure you, like me, are tired of hopping on every “new” social wave.
*I will say though, that SnapChat is the most fun. If you want to get the “insider” scoop on what we do all day, you should come snap with us!
Anywho, back to the chutney. This stuff is divine and whenever we have fish tacos I MUST make it. It’s good on lots of things and it’s that perfect cross between sweet, tangy and spicy that’ll excite your taste buds. This recipe makes a full pint sized jar plus some so you’ll have plenty to keep in the fridge. The vinegar in the recipe keeps it preserved pretty well and I’ve had jars last at least three months in the fridge. It rarely ever lasts that long off our plates though.
Try chutney as a condiment with grilled meats or veggies, curries, flat breads and as a relish on wraps.
It’s origins are east Indian but it’s available all throughout the Caribbean and I’ve even found jars on the “ethnic” food aisles in my local grocery stores. I must say that the store bought stuff is never as good as homemade though and with only a few ingredients, why not make your own?
- 6 mangoes, diced into 3/4" cubes
- 2 inch piece of ginger, minced or grated
- 2 garlic cloves, minced
- 1 small onion, diced
- 1 cup distilled vinegar
- 2 cups sugar or agave nectar
- 1 Tbsp mustard seed
- 3/4 cup golden raisins
- 1 chili pepper or 2 tsp pepper flakes (optional)
- In a medium saucepan bring vinegar and sugar to a boil until dissolved.
- Add remaining ingredients and stir until incorporated.
- Allow ingredients to return to boil, then reduce heat to simmer.
- Place a lid on the pot, but leave it slightly cracked, to let the heat out and avoid burning.
- Let your chutney simmer until it reduces to about half. You'll notice it becomes thicker.
- When it reaches a honey consistency, it's ready.
- Store in clean jars with clean lids.
- Chili or jalapeño peppers add a nice spicy kick. For less heat, use less pepper and be sure to remove spines and seeds from the peppers. That's the hottest part!