SWEET MANGO CHUTNEY

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My friend, Diane, requested a recipe for a sweet mango chutney. In my part of India we only make hot and savory mango "pickle". Chutney is usually a thick coconut or herbaceous condiment. I had to do a bit of research and testing in order to come up with a recipe that was to my satisfaction. My first attempt was far too spicy, so it was back to the drawing board. The scent of spices and mangoes permeated our home for days.

Major Grey Mango Chutney, which is the condiment that most people are familiar with, is supposedly created by a 19th century British Army officer. It is much sweeter than Indian chutneys and not as spicy. 

I have chosen a  recipe that is sweet, yet has a little heat, as well.

I tested it on my family, as a  marinade for a rotisserie chicken, and added it to Asian noodles, substituting it for Hoisin sauce. Try it on toast with some cream cheese. And of course, as Major Grey intended, accompany it with a nicely spiced curry.

Diane, I hope this is to your liking.



RECIPE


1 kg. mango slices

1 kg sugar

50 gm. salt

3 1/2 cups vinegar

5 gm. dried red chilies

40 gm. black mustard seed

15 gm. garlic


Grind the chillies, garlic and mustard seeds in some of the vinegar to make a paste.

Boil the mango slices in a small amount of water. (the mangoes will let out a lot of liquid)

Add all the ingredients in a large pot, bring to a boil, and simmer on a low fire until it becomes a thick jam-like consistency. Bottle when cooled.










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