Mango Chutney
Mango chutney is a delicious and versatile condiment that can be enjoyed as an accompaniment to a variety of dishes. This recipe is easy to make and can be customized to your liking. You can pick up fresh mangoes from Dusty’s Produce or C+F Produce at the Venice Farmers Market every Saturday.
Ingredients:
2 ripe mangoes, peeled and diced
1/2 cup white wine vinegar
1/2 cup sugar
1/4 cup water
1 tablespoon ginger, grated
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Instructions:
In a large saucepan, combine all of the ingredients.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 30-45 minutes, or until the chutney has thickened and the flavors have melded.
Let cool completely before serving.
Tips:
For a spicier chutney, add more cayenne pepper.
If you don't have white wine vinegar, you can use apple cider vinegar or balsamic vinegar.
You can also add other spices to the chutney, such as turmeric, cumin, or coriander.
Mango chutney can be stored in the refrigerator for up to 2 weeks.
Enjoy!
Here are some additional tips for making mango chutney:
Use ripe mangoes. The mangoes should be soft and slightly sweet.
Don't overcook the chutney. The chutney should be thick but still have a bit of a saucy consistency.
Let the chutney cool completely before storing it. This will help to prevent the chutney from becoming watery.
Mango chutney is a delicious accompaniment to curries, grilled meats, and cheese boards.
Here are some variations of mango chutney that you can try:
Spicy Mango Chutney: Add 1/4 teaspoon of cayenne pepper to the chutney.
Sweet Mango Chutney: Add 1/4 cup of brown sugar to the chutney.
Fruity Mango Chutney: Add 1/2 cup of chopped peaches, plums, or apricots to the chutney.
Vegetable Mango Chutney: Add 1/2 cup of chopped carrots, peas, or corn to the chutney.
I hope you enjoy this recipe for mango chutney!
