You are here


Mango Chutney - Astrid Bear
Apricot Chutney - Katherine
Garlicky Cranberry Chutney

Mango Chutney - Astrid Bear
If you've never tasted mangoes, or chutney, hie thee down to the grocery and get some Major Grey's Chutney, which is not half bad, though pricey. I'll agree that they can be nasty, fibrous things, much taken up with the self-importance of a gigantic seed in the middle, but if hacked away from seed and skin, and served with a little lime juice . . .yum!
It should be noted that the herds of wild mangoes need to be culled from time to time, to keep them from overgrazing the territory. So making sure that one is using Sustainable Harvested Mangoes, proceed as follows:
1 cup tamarind syrup, or 1/2 cup fresh lime juice mixed with 1/2 cup water
2 lbs. chopped mangoes (I used the sliced mangoes in a jar that Costco carries in the refrigerator section. I think Trader Joe's has frozen sliced mangoes, also.)
1 cup finely chopped onions
1 cup golden raisins
1 cup dried currents
4 T. minced fresh ginger
3 large cloves of garlic, chopped fine
grated zest of 1 lemon
2 cups packed light brown sugar
3/4 cup granulated sugar
2 T mustard seed (I used 1 T dried mustard powder)
1 T salt
Red pepper to suit yourself (I used 2 dried ones that are quite hot) or fresh chopped chilis
2 tsp ground cinnamon
1/2 t turmeric
1/4 ground cloves
1 1/2 cup white vinegar.
Throw it all in a heavy pot. Bring to boil over medium heat, turn down heat and simmer uncovered for an hour or two or three until somewhat thickened. The mangoes and onion should be translucent. Ladle into clean canning jars, seal, and process in boiling water for 15 minutes. Or, just put the jars into the refrigerator.

This is from FANCY PANTRY by Helen Witty, a wonderful cookbook. The subtitle is "Well preserved, prettily pickled, candies, brandies, potted, bottled, sun-dried, and otherwise put-by elegant edibles" which covers the territory nicely.

Apricot Chutney - Katherine
The recipe for chutney is from Joy of Cooking, but I've made some changes, which are noted. Don't know if you have such a mundane cookbook, so here's the recipe. I usually make this in winter - and use dried apricots, which I find sometimes have more flavor than fresh ones.
Combine and simmer for 30 mins:
2 cups water
2 cups chopped dried apricots
3/4 cup finely chopped onions
1/4 cup sugar
In a separate pan, cook for 5 mins:
1 1/2 cups vinegar
1 1/2- 2 1/2 tsp. curry powder (I double + this - and be sure to use fresh curry)
1 tsp ginger (I double + this)
1 stick cinnamon (I leave this in a long time)
1/2 tsp salt
You may remove the stick of cinnamon before combining he apricot and spiced vinegar mixtures.
Stir in:
2 cups white raisins (10 oz pkg) (I usually put in both white and dark raisins for color.)

Garlicky Cranberry Chutney
This recipe is from Madhur Jaffrey's cookbook East/West Menus for Family and Friends (Harper and Row, 1987).
1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
l-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper
Cut ginger into paperthin slices, stack them together and cut into really thin slivers.
Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.
Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes.
Cool, store and refrigerate.