Chutneys are used a lot with rice and curry meals. It's gives a little added sweet and tangy flavor to your plate with the other more spicy dishes. Chutneys can be made from many types of vegetables and fruits. This is a mango chutney made with ripe fresh mangos.
You will need two large mangos. Wash and peel the mango. Then slice the meat off the fruit around the large pit.
Tip: I use a vegetable/potato peeler to easily peel the skin off the mango.
Chop the mango into small pieces.
Grate 1 Tbs of ginger and 1 Tbs of garlic.
Heat together on high heat:
1/4 cup vinegar
1/4 cup sugar
1/4 cup water
2 tsp salt (or to taste)
1/2 Tbs red chili powder
1/4 tsp turmeric
1 cinnamon stick
Add your chopped mango and grated garlic/ginger. Stir well and turn back the heat to a medium flame.
Cook for 15-20 minutes stirring and smashing the mango until it is fully cooked and there are no raw pieces. You want the liquid to evaporate and become a very thick glaze. Taste for salt and flavor here. Allow to cool completely.
This recipe yield almost 2 cups of chutney. You can store in a dry air tight container for a week in the fridge. I suggest you wait 24 hours before eating the chutney so the flavors have some time to develop together. Enjoy.
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