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Savoring the Season

Learning To Preserve: Mango Chutney

PUBLISHED ON: 09.07.2013
Mango trees growing-up were abundant throughout south Florida.  Neighborhoods were filled with backyard trees that were 35-40-feet tall.  In the summer branches were heavy with hundreds of ripe mangoes.  Companies would often scour the neighborhoods and offer to buy the fruit directly from the tree, and then would bring in equipment to shake the tree loose of its fruit.  It was not uncommon to see a “Sold” sign on the tree before the equipment arrived to indicate to other buyers that the fruit of this tree was taken.
You could get a large paper grocery bag filled to the rim with fresh shaken from the tree mangoes for a couple of bucks.  They were everywhere during the season.   If only I had the appreciation then like I do now for fresh mangoes.
A good sale on mangoes this past week provided the motivation needed to tackle the task of preserving mangoes by learning how to make chutney.
To this day, I peel mangoes in a terrible way……….

But, in a pot you can’t tell.  

I plan on showing off the flavors of my freshly prepared mango chutney by using it in a special chicken dish, as a condiment on a cheese board with a good bottle of wine, and mixing a few tablespoons with softened butter, cilantro and a pinch of cayenne for an enjoyable mango fruit butter.
The ideas are endless.
Mango Chutney
Makes 5 cups
Recipe from Epicurious


Ingredients:
3 medium apples, peeled, cored and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1-1/2 cups (375 mL.) granulated sugar
1 cup (250 mL.) finely chopped onion
1/2 cup (125 mL.) golden raisins
1/2 cup ( 125 mL.) white vinegar
1/4 cup (50 mL.) finely chopped ginger root
1 tablespoon (15 mL.) lemon juice
2 teaspoons (10 mL.) curry powder
1/2 teaspoon (2 mL.) each: ground nutmeg, cinnamon and salt

Directions:
1.  Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and ginger root in a large stainless steel or enamel saucepan.  Bring to a boil over high heat, reduce heat and boil gently, uncovered for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.  Add lemon juice, curry powder, nutmeg, cinnamon, and salt: boil gently for 5 minutes.

2.   Remove hot jars from canner and ladle chutney into jars to within 1/2-inch (1 cm) of rim (head space).  Process 10 minutes for half-pint (250 mL.) jars and 15 minutes for pint (500 mL.) jars as directed.

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