As I write this blog post, I’m waiting for Indian food to be delivered. This might sound strange to most people, but for me, ordering take-out is a luxury. Food at restaurants costs a lot more than making food at home, and D.C. is especially bereft of affordable dining options. By “affordable,” I mean a meal costing less than $5. An average restaurant meal in D.C. cost between $10 – $30, and if I’m going to be dropping that amount of money on food, I’d rather it be a sit-down experience with a friend and food I can’t make myself. So when I order take-out, it truly feels like a treat.
And when my aloo palak and bengan bhurta arrive, I’m cracking open one of seventeen jars of mango chutney I made a little while ago. I got a good deal on mangos at the local Whole Foods (18 mangos for $9! is a steal in this part of the country), and when life gives you mangos, make mango chutney. I spent several nights looking for a recipe I liked – one that wasn’t too sugary and had lots of spices and flavor. I searched Google India, I searched blogs, I searched cookbooks. After all of this searching, I checked out the recipe from Pick Your Own, a great (if slightly design-starved) resource for those interested in picking and preserving local produce. It was just what I was looking for.
I’ve adapted the recipe slightly with my own variety of spices. Seriously, guys, this recipe is one of my new all-time favorites. It’s delicious on salads, chicken, in a curry pot, on a sandwich. And everyone loves it. When choosing a mango, I prefer the firm, tart champagne mangos pictured above. They hold their shape well when boiled and preserved, they’re easier than other mangos to handle and chop, and they’re not cloyingly sweet. That said, use whatever mangos you like and have in abundance, and report back on how your chutney turns out!
mango chutney
6 cups chopped mango, from about 7 champagne mangoes
2 cups chopped onion
2 cups light brown sugar
1 cup golden raisins
4 cloves garlic, minced
1.5 inch knob of ginger, peeled and minced
2 cups apple cider vinegar
1 cup white distilled vinegar
1 t. coriander
1 t. cinnamon
3/4 t. cumin
1 t. cayenne
1/2 t. turmeric
1/2 t. ground cloves
Put everything in a bit pot. Bring the mixture to a boil, then reduce the heat and simmer for 2 hours on low heat. When the mixture has thickened to your liking (it will firm up more when it’s cool), can the chutney in sterilized half pint jars and process in a boiling water bath for 20 minutes. Ta-da!
Makes 8 half pint jars.
Thanks for posting this! I’m from Pennsylvania Dutch country and we ‘jar’ and ‘put up’ everything we can but mangos were never plentiful or home grown. Now that I live near ‘the big city’…. I love trying new things and this is one I will try!
Nice!
I love mango and this sounds like a great recipe. 🙂
IT ISSSS! Go for it!
I might but maybe lately this year or next year because my family is currently sick of them. We got some and ate them and then my dad, not knowing we just had some got more. This is a common occurrence in our house.
I’ve always wanted to be the type of person who makes jams and sauces and things in jars. Kudos to you!
Aww thanks! You should give it a go sometime – it’s not hard!
Yea for beghan bharta! I want some of that chutney . . .
haha!
Reblogged this on protoknits and commented:
Looks so yummy! I’ll definitely give this a try!
…My Grandmother’s recipe; authentic Indian. Love it….thnx 4 the post!
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