Mango chutney is a popular condiment in Indian cooking, pairing well with curry, but it is not used as much in cooking. Tropical mangoes from Hale Groves are handpicked at their peak and are bursting with lasting flavor. Available from August 1-29 this year, Hale selects only the most magnificent fresh mangoes and delivers them to your door straight from the farm.
If you have leftover mangoes, prepare or double this Mango Chutney recipe to use as a spread on sandwiches or even served as an appetizer with bread and cheese. Versions of mango chutney can be smooth, chunky, tangy, spicy or mild; this version is fairly smooth and is delicious paired with shrimp, pork, fish, chicken or simply spooned over rice. Feel free to also use it as a glaze when grilling chicken or pork or even over roasted sweet potatoes.
Prep time: 15 minutes
Cook time: 23 minutes
Yield: 3 cups
1 tablespoon canola oil
1 shallot, minced
1 small onion, minced
4 ripe mangoes, diced
1/4 cup golden raisins, optional
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
- Heat oil in a large Dutch oven over medium-high heat. Add shallot and onion; saut? 3 minutes or until tender. Add mangoes, raisins, if desired, vinegar and sugar. Bring to a boil, reduce heat and simmer 20 minutes or until liquid evaporates. Stir in salt, pepper, cinnamon and cardamom.