In my quest to prolong the enjoyment of summer’s bounty I recently created this sweet and spicy Ginger Mango Chutney. It is extremely versatile. It would be great over chicken, pork, or shrimp. You can add some to your fish tacos, or spread crostini with goat cheese, a dollop of the chutney, and top with fresh basil for a delicious appetizer.
After a lull in creating much around here, I seem to have stumbled upon a couple of new creations that I know will become regulars around here. This is one of them. As we gear up for another school year (We start Monday!) things are bound to get mighty busy around here. I look forward to throwing chicken or shrimp on the grill, pulling out a jar of this chutney to serve on top and having a gourmet meal on the table in 10-12 minutes flat. You can’t beat that for a weeknight family dinner!
Not knowing how it would turn out, I made a relatively small batch of this. It made 3 cups of chutney. It’s so good, I wish I had made more. You could easily double this recipe and can it or give some to friends as gifts.
Ginger Mango Chutney
- 3 cups ripe mango, chopped
- 1 stick cinnamon
- 2-3 tbsp minced fresh ginger (I used 3)
- 1/2 tsp whole allspice berries
- 1/2 cup diced onion
- 1/4 cup golden raisins
- 1/4 cup diced dried apricot
- 1/4 tsp salt
- 1/4 tsp dried crushed red pepper
- 1/2 cup white distilled vinegar
- 1 cup organic evaporated cane juice (you could also use regular sugar)
Place sugar and vinegar in a medium saucepan over medium heat until sugar is dissolved.
Add remaining ingredients. (Not wanting to mar the vibrant color of the mango I chose to use whole spices. You may want to put the allspice berries in a small cheesecloth bag or tea infuser for easy removal later. I just fished them out with a spoon in the end.)
Bring to a boil and reduce to simmer. Simmer for 30-45 minutes stirring at regular intervals (about every 7-10 min) until thick and syrupy. Remove from heat and allow to cool slightly. Remove cinnamon stick and allspice berries, then pour into jars.