My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Thursday, June 23, 2011

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
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.


Mary said...

This really sounds delicious and those jars look like they are filled with tiny jewels. I'll wager your chutney is terrific. I hope you have a great day. Blessings...Mry

Anna Johnston said...

OH how I long for the sweet tropical fruits of Summer. I ADORE Mango and this chutney just looks so amazingly deliscious. Love the little jars, isn't it just the best having a stack of jars in the fridge for another time. I've gotta say, it'd be hard to complete the steps with the ingredients looking so tasty in the early stages of Mise en plus. Perfect for a Mango Salsa, perhaps on a bit of chicken or maybe fish. Yum. Thanks for sharing your gorgeous recipe with us. :)

Margaret Murphy Tripp said...

@Mary: Thanks much!
@Anna: You're welcome! Yes, I like the 4 ounce jars best. Great gift size and I hate to waste, so no chance of having to toss it before it's used up! I like it best with chicken and pork. For fish, I prefer to chop up a fresh fruit salsa, but it's all a matter of taste.

To both: Thanks for coming by...much appreciated and have a great week.

Kimby said...

I'm playing catch-up in my last comment of the day (have to get to work, sorry...!) Still drooling over your steak salad. Printed off the Spiedies recipe. E-mailed your garden post to my sister who coincidentally has the green thumb in the family. Longing to make this chutney. And I LOVE your "jar pyramid." Yes, they do indeed look like jewels (per Mary above) -- an apt crown for summer's bounty. Take care and THANKS!
~ Kim

Margaret Murphy Tripp said...

Hi Kim, so glad you were able to stop by and took the time to tell me! So happy the recipes look good to you and I hope you enjoy them as much as we do!

Sabrina said...

I've been looking for a recipe for mango chutney! i cannot wit to try this! There are so many ways and things you could use this with! I love your blog, you have so great recipes here!

Margaret Murphy Tripp said...

@Sabrina: Aren't you sweet?! Thanks!! I'm glad you're going to try it and can't wait to hear what you think! Have a great weekend!

Swen said...

Hi Margaret,

I was so happy to find your Mango Chutney canning recipe. Going to make it today time permitting. However I have a few questions if I may. Can I use ground cloves? If so, how much? And my Jalapinos are 6" long. How many should I use. I really do like things spicey.

Thanks for you assistance. Like your blog and signed up to follow it.

Margaret Murphy Tripp said...

Hi Swen,
I am due to make some more of this myself! I would only use the whole cloves, they permeate the flavor in a subtle way. Ground cloves are stronger. Also, the jalepenos I used were small, so a six-inch one would probably be enough.

Enjoy! Thanks for visiting!

Swen said...

Made 3 batches yesterday as you said. Used 6 whole cloves. Turned out wonderful. 6 and 7 half pints per batch. Now the question, can I make a double batch so I can use pint jars? Is that safe? Give so much away to my kids, would be nice to made larger batches.

Peeling the mango is a real pain. Looking for a large handle peeler. Thanks again for your help.

Margaret Murphy Tripp said...

It would be safe to double it and use larger jars. Here is a great lemon chicken recipe that uses this chutney. It is a favorite company recipe. We love it!

kerry viney said...

Hello I want to make some of your chutney sounds divine. Is it absolutely necessary to put in a canner? I don't have one or can I improvise? I like to make homemade sauces or preserves to give away at xmas time this chutney is perfect & mangoes plentiful in Australia right now.

Margaret Murphy Tripp said...

If it's going to be used right away, put in the fridge and used with a month or so, then you can get away without canning it. It should be stored in the fridge then, immediately after cooking, and you will need to explain to your gift recipients that, so they don't store in a cupboard at room temp. If you can it, then it will last a year stored at room temp, and after opening, stored in the fridge another month or so. Hope you enjoy it as much as we do. I'm due to make a new batch myself!

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