Mangoes are in their peak season here in Hawaii so a few weeks ago when both a neighbor and a friend dropped by with overflowing baskets of freshly picked mangoes I immediately knew I wanted to make a big batch of mango chutney. The sweet, juicy mango paired with onion and a generous dash of red chili flakes makes for a delicious condiment and a great way to preserve some of the season’s best fruit.
Not quite sure how you’d enjoy mango chutney? Here are a few ideas…
– spoon it over warm bree as an appetizer
– atop grilled chicken sausages at your next backyard BBQ
– serve it with slow roasted pork
– 4 cups mango (about 5 mangoes)
– 1 inch piece of ginger, skin removed and grated
– 1/2 white onion, roughly chopped
– 1/2 cup yellow raisins
– 1/4 cup distilled white vinegar
– 1/3 cup raw sugar
– 2 tablespoons honey
– 1 clove garlic, roughly chopped
– 1 teaspoon red pepper flakes (more or less depending on heat preference)
– 1 teaspoon curry powder
– In a large pot, combine all ingredients and simmer over a medium heat.
– Cook about 30 minutes until the mangoes thicken. Store in air-tight canning jars.