Mango Chutney


In Vancouver at the greengrocers, I always go through the 1 dollar bin. It’s where they sell small bags of fruit and vegetables that are on the go. They are a great opportunity to make preserves. I hate seeing things go to waste. I’ve discovered how to preserve properly lately and this is an exciting prospect. Preserves make such a nice homemade gift. Put a bit of cloth on top of the lid, a ribbon, a sticker et voila!

In this case, I found a bag of 6 mangoes which was an invitation to make chutney. Chutney is very easy to make and it’s a great incentive to cook Indian style dishes, or to make stylish sandwiches.

3 medium jars

1 hour

  • 6 small yellow mangoes
  • 3 tomatoes
  • 2 onions
  • 1/2 orange zest
  • 2 teaspoon ground ginger
  • a hint cayenne pepper (or more depending on taste)
  • 1 teaspoon coriander
  • 1 teaspoon ground caraway
  • 1 teaspoon turmeric
  • 2 tablespoon balsamic vinegar
  • 3 tablespoon honey
  • salt, pepper, olive oil

optional:

  • 1 teaspoon ginger preserve
  • 1 teaspoon orange marmalade

Sweat the onion – thinly sliced – in olive oil for 5 minutes until soft and translucent. Add the tomatoes cut in quarters, cook for 3 more minutes. Add mango – cut roughly – add the rest of the ingredients and cook for another minute. Turn on low heat for 30 minutes or so and stir from time to time. The mix should be sticking to the pan a bit, which means it’s caramelising a little.

To preserve:

To sterilise: boil your jars and lids for 10 minutes. Remove them from water with a wooden spoon and let them dry.

When chutney is ready, pour into jars up to 1 inch or two from top. Close the lids.

In a big pot cover the jars with water + 2 inches on top. Boil for 15 minutes. Remove from pot carefully, don’t burn yourself!

Let them cool down. You will hear the distinctive ‘pop’ sound which means they are vacuum sealed.

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