Made a really good mango chutney yesterday. Haven't done it for a couple of years.
8C mango, finely chopped--this was about 6-7 mangoes
2 large onions, finely chopped
1C vinegar (cider)
1C brown sugar
Grated fresh ginger--about 2 walnut size knobs
1TBS garlic
tbs salt
1 TBS madras curry powder
1tsp red pepper flakes
1# golden raisins
6oz. slivered almonds
I let the mango and sugar macerate an hour. Added the ingredients down to raisins and simmered for about 30-45 minutes. It was pretty thick then. Added the raisins and simmered another 15 minutes or so to plump. NOw very thick. Added the almonds and simmered.
I'll can it today. It is very thick--I may add a bit of vinegar to thin it a bit and bring up the tang. This is quite spicey with a nice heat. It will be terrific with sandwiches and cheese.
Other times I have made it, there were a lot of juices that I drained off and concentrated in order to get it to this thickness--this is spoonable and really pretty-nice golden
I have also made pineapple chutney often using canned crushed. Just an FYI.
8C mango, finely chopped--this was about 6-7 mangoes
2 large onions, finely chopped
1C vinegar (cider)
1C brown sugar
Grated fresh ginger--about 2 walnut size knobs
1TBS garlic
tbs salt
1 TBS madras curry powder
1tsp red pepper flakes
1# golden raisins
6oz. slivered almonds
I let the mango and sugar macerate an hour. Added the ingredients down to raisins and simmered for about 30-45 minutes. It was pretty thick then. Added the raisins and simmered another 15 minutes or so to plump. NOw very thick. Added the almonds and simmered.
I'll can it today. It is very thick--I may add a bit of vinegar to thin it a bit and bring up the tang. This is quite spicey with a nice heat. It will be terrific with sandwiches and cheese.
Other times I have made it, there were a lot of juices that I drained off and concentrated in order to get it to this thickness--this is spoonable and really pretty-nice golden
I have also made pineapple chutney often using canned crushed. Just an FYI.