Mango chutney is exotic and delicious but so expensive! It must be hard to make, right? Not so. It's amazingly
easy and if you buy mangos when they are on sale the chutney is amazingly inexpensive too! I just made a quart and a half
for about two dollars. This chutney keeps for months in the refrigerator.
Ingredients:
One and one half cups sugar
Six mangos, sliced
Mangoes are slippery and thus tricky to cut up!
There are illustrated instructions on how
to safely slice mangos below.
One half cup apple cider vinegar
(you may use distilled vinegar but apple cider vinegar is better)
One half cup pineapple juice
One half teaspoon of crushed hot red pepper
One half cup raisins, yellow preferred
One half teaspoon salt
One large clove garlic diced fine
Three tablespoons diced onion
Two tablespoons grated ginger
Method:
Dissolve sugar in the vinegar and juice, add all the ingredients, bring to a boil then simmer for one and one half hours. That's all
there is to it! You might expect that the mangos will turn into mush but they take the cooking quite well.
Here's how to cut them up: slice the meaty sides of the mango away from the central pit. Next cut the fleshy sides of these pieces,
trying not to quite cut through the skin. Turn this cut-and-cross-cut piece "inside out" and separate the chunks from the skin with
your thumbnails or with the knife as needed. You may find the back side of the knifeblade works well.
The peels may be discarded. Now cut the strip of peel away from the central part where the pit lives and carefully slice bits of
mango away from the pit. This is slippery work so keep the sharp edge of the knife facing away from your fingers at all times.
As you can see in the bottom picture, there is a lot of mango in the central part and you don't want to throw it away.
