Wednesday, 19 March 2014

Mango Chutney

Mango season is upon us!

To me, this is a truly epic time of year, seeing as mangoes are one of my most favorite staple fruits that are only amazing a few times a year. (Not to mention so much more affordable!)


However, there comes a time where they aren't so great, a bad batch or you cut them before they are actually ripe because you;re just TOO excited to get in on the mango goodness.


This is where Mango Chutney comes to the rescue. We we're a little too excited and jumped the ship on waiting for the mangoes to be be truly in season down here. So it resulted in a few not so great mangoes that neither of us wanted to eat raw. It's not that they were bad per say, they just lacked the amazing mango-ness that we expected and we're less sweet than expected.


This recipe is super easy to make and delicious as a condiment on pretty much anything. We had it that night along with some simple Thai Yellow Curry with rice. I also love it on baked potatoes or quinoa.



Mango Chutney
Fixings:

- 1.5 cups diced onion
- 5-6 mangoes, diced or sliced
- 1 cup pineapple, diced
- 1 generous cup raw sugar
- ¾ cup vinegar
- 2 tsp red pepper flakes
- 1 tbsp cumin
- 1 tbsp fresh turmeric, minced very well.

In a large pot, cook the onion with some water until translucent. Add in all the spices and cook for about 2 minutes, or until you can smell the spicyness. 

Add in the mangoes and pineapple and let cook for a few minutes to mingle the flavors. Add in the sugar and vinegar. Cook for about 30 mins stirring often to prevent burning. You'll know when it's ready from the thick jam like texture of it all. Let it cool and put in in a sealed glass jar in the fridge.

Not sure how long it lasts, cause here it's always devoured within a few days. 

Enjoy!

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