Karen’s Intervention Refrigerator Mango Chutney
- January 21, 2013 |
- by Kirstin Uhrenholdt
A reader sent in an email asking for a recipe, saying how much they love chutney. So do we! They make dinner so much more exciting don’t they? Chutneys are Indian condiments made with fresh or pickled fruits, vegetables and herbs. Often they are both sweet and spicy. Usually they are served alongside dishes to contrast and compliment flavors. Try serving chutney with your Sunday roast, on top of potato pancakes, aside your cheese plate, or of course with your Indian dinner. A fantastic place to find many different kinds are at your local Indian market.
If you prefer to make your own, our friend Karen Kelly shared with us her recipe for mango chutney (a must with Aviva Goldfarb’s Apple and Brie Quesadillas). This spicy-sweet chutney requires no sterilizing and canning procedures that could result in an “I Love Lucy” moment. Store leftovers in (clean, recycled) jars and keep in the fridge for about four months – a long life thanks to the preservative powers of brown sugar and cider vinegar.
4 somewhat under ripe and firm, large mangoes, peeled, pitted, and roughly chopped (uneven sized pieces are preferable here, and authentic)
3 tablespoons peeled and freshly grated ginger
1 small onion, halved and sliced paper thin
1 clove garlic, minced
½ cup raisins
1/3 cup brown sugar, firmly packed
1 teaspoon sea or kosher salt
2/3 teaspoon cumin
¼ teaspoon cinnamon
1 teaspoon cayenne pepper
½ teaspoon turmeric
½ teaspoon ground cloves
½ cup cider vinegar
½ cup water
Place all ingredients in a stainless steel or enameled cast iron saucepan and stir with a wooden spoon to combine. Bring the mixture to a boil over medium high heat, and then reduce to low heat and simmer for about an hour, stirring occasionally. Remove the pan from the heat and allow the chutney to cool.