Mango Chutney

This is your classic sweet, sour and hot mango chutney.   It’s quite simple to make once you figure out how to separate the mango pulp from the huge seed pod in the middle of the fruit. It's a bit on the sour side, so we start by cutting the vinegar by half a cup and then adding more to strike your own balance between sweet and sour. 

This has been made several times and it always turns out terrific.  The mustard seeds add a nice nuttiness to the dish.  Go light on the cayenne at first and bring to the desired heat.  Push the envelope heat wise.  Don’t wimp out but don’t burn your mouth with the cayenne either. 

Try combining a few tablespoons of this chutney with rice that has been infused with saffron and drizzle a tablespoon of raita over the top.  Delicious - a Sub Rosa favorite. 


Here's what you need:

Here is what you do:

1. Place sugar and all but a tablespoon of the one cup of vinegar in a saucepan and simmer for 10 minutes. Taste to see the sweet/sour combo. Add as much of the second cup of vinegar as you like to balance the taste. 

2. Blend the ginger, garlic and remaining vinegar into a paste in a blender or food processor.  Add to the pan and cook for 10 minutes, stirring all the while.

3. Add the mango and remaining ingredients into the pan and cook uncovered for about 25 minutes.  Stir as the chutney thickens.  Remove from the heat and allow to cool.

4. Pour into hot sterilized jars and provide an airtight seal.

 Notes: This makes about 2 ½ pounds of terrific chutney.  Preparation time is about 35 minutes and it takes about 25 minutes to cook.


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