Spicy Mango Chutney

"To 'put by' is an old deep-country way of saying to 'save something you don't have to use now, against the time when you'll need it.' "Putting food by is the antidote for running scared." 

~Janet Greene

 My introduction to spicy mango chutney was through trying a recipe from the New Essential NY Times Cookbook.  It was for a lemon curry chicken, and it alone is reason enough to make a batch of chutney.  I've made lots of preserves and this one was very fun and satisfying to cook up.  The recipe hails from my absolute favorite book on making preserves, 250 Home Preserving Favorites. It has the easiest and concise directions, great for anyone who is intimidated by canning, or thinks it is a daunting task.  The recipes are contemporary and for nice small batches, only 5-8 jars, which I like.  Just enough to use in a year and give away a couple of jars.  I took elements I liked from the mango chutney recipe and the mango-peach chutney one, since I didn't have quite enough mango.  

Mmmmmm, juicy mango and peaches

The result was wonderful and spot-on for what I was looking for.  I was trying to recreate the commercial product Major Grey's Spicy Mango Chutney.  The ingredient list is fantastic, and as it cooks down, the aroma created was drool-inducing.

  

I found it to be an extremely satisfying endeavor, and a useful finished product.  This chutney is essential in the aforementioned recipe, wonderful with grilled pork or chicken, great baked on brie and elevates a Gruyere grilled cheese to 4-star fare.  I am really hooked. 

Spicy Mango Chutney
Makes 5-6 8-ounce jars


6 cups chopped mangos (or 4 cups mangos, 2 cups chopped peeled peaches)
2 cups chopped onions
3/4 cup dice red bell pepper
3 garlic cloves, minced
2 tablespoons grated gingeroot (or 1/2 teaspoon dried ginger)
1/2 cup dried cranberries
2 jalapeno peppers, finely chopped
1/4 teaspoon cayenne pepper
A dash of red pepper flakes
2 1/2 cups packed brown sugar
1 cup cider vinegar
2 tablespoons fresh lime juice
3/4 teaspoon salt
1/4 teaspoon allspice
6 whole cloves


How to get the most flesh from a mango: Slice the mango before peeling.  First, stand it on it's stem end and slice along the wider sides, along the seed.  You will get two "cheeks" that flesh can be scooped from, or you can score the flesh in a grid pattern, push the skin from the bottom to "pop" pieces up, then cut the flesh from the skin in small cubes.  Cut or scrape flesh from the seed.


For the peaches:  Bring a pot of water to boil.  Drop ripe peaches in boiling water for one minute.  Scoop peaches out and drop immediately into a bowl of water with ice.  Peels should slide right off (unless they are unripe).
  
In a Dutch oven or a large, heavy-bottomed pot, combine all ingredients.  Bring to a boil over high heat, stirring often.


Reduce heat and boil gently, stirring often and reducing heat further as mixture thickens, for 50 - 60 minutes or until thickened.  Test for doneness: place a spoonful of chutney on a plate.  Draw small spoon through the center.  Chutney is done when no liquid seeps into the space.  Chutney will thicken more as it cools and should not be overly thick.  It should mound on a spoon, but fall gently from it.


Ladle into sterilized jars to within 1/2 inch of rim.  Remove any air pockets and adjust headspace, if necessary, by adding chutney; wipe rims.  Apply prepared lids and rings; tighten rings until fingertip tight.


Process jars in a boiling water canner for 10 minutes.  Transfer jars to a towel-lined surface and let rest at room temperature until cool.  Check seals; refrigerate any unsealed jars for up to 3 weeks.


If you have never canned before, you should get a good book on canning (I've provided a link to my favorite) and familiarize yourself with all the proper steps.