When I was putting our weekly menu and shopping list together, I wrote “mango chutney” on the list… and then I crossed it off. Fruit chutneys (chutnies?) are super easy to make – you need fruit, some vinegar, sweetener to offset some of the vinegar, and seasonings of your choice to compliment the flavors.
I like a busy flavor profile: sweet, sour, savory, and spicy. And all in a form that can be spread on toast, put on top of a wheel of brie, stirred into cooked brown rice, or slathered on a filet of white fish before broiling. The possibilities are endless.
Or you can take the
dulce de leche minimalist approach – it involves a spoon. And only a spoon 🙂
Spicy Mango Chutney
Homemade mango chutney that's sweet, sour, savory, and spicy - and contains no preservatives!
- 1 Tbsp olive oil
- 1/3 cup yellow onion, chopped
- 1/4 habanero pepper, seeded and chopped (optional, otherwise its just mango chutney)
- 1 clove garlic, minced
- 3 Tbsp cider vinegar
- juice from 1 lemon
- 1 tsp Worcestershire sauce
- 2 Tbsp brown sugar (plus more, if desired)
- Pinch of ground ginger
- Pinch of ground curry powder
- 1 mango, peeled and chopped into 1/2-inch cubes
- 1/4 cup dried currants
- 1/4 cup golden raisins
- 1 cup water
- Heat oil over medium-high heat.
- Add onions and saute until translucent and just beginning to brown around the edges.
- Add habanero (if using) and garlic. Cook for an additional minute.
- Whisk together vinegar, lemon, Worcestershire, brown sugar, ginger, and curry powder.
- Add to the onions. Add mango, currants, raisins and water to the saute pan.
- Bring to a boil and reduce heat to medium-low.
- Cook covered for 20 minutes, until the mangos have softened.
- Using a spoon, smash the mangos a bit.
- Cook uncovered until almost all of the liquid has reduced.
- Taste for seasoning - add salt or additional brown sugar, if desired.
- Let cool and transfer to a jar or airtight container. Store in the fridge.
Yields: 1 cup
Estimated time: 45 minutes