Believe it or not, I discovered chutney not too long ago…You probably won’t believe where either – Argentina. Yep…I’ve always known about chutney, I’ve know what it’s paired with but never really – really – tried it correctly. And it’s at my favorite Indian restaurant in Argentina where I discovered how delicious a chutney could be.
Chutney, I believe, is one of those jars that you constantly have to have in your fridge…be it the kind that you like. Put it on a cracker, spread it on bread for a flavorful sandwich, as a small side for your delivered home-made curry. I feel it rounds out a dish perfectly by adding the right amount of flavor and spice!
Mango Chutney Recipe:
2 cups Light Brown Sugar
1 cup White Vinegar
4-5 Mangos cut into 1/2 inch cubes
1 large Onion medium dice
1 1/2 inch piece Ginger minced
1 large Garlic Clove minced
1 teaspoon Mustard Seeds
1/4 teaspoon Cayenne Pepper
*Ginger, garlic and cayenne can be added to your liking…like it hot?! Just add more!
Bring the sugar and vinegar to a boil. Add the rest of the ingredients in at once and simmer for about 45 minutes. Keep an eye on the pot and stir every once in a while, you’ll notice the chutney will begin to thicken and you’ll know it’s ready!
Have 4 to 5 half pint jars ready to be filled. Want a quick and easy way to can? Boil water and fill the jars and tops to the top, let it sit for a minute and pour the water out. While your chutney is still piping hot, fill the jars and close.
I’ll let you know this chutney will not last very long in the fridge – not because it’s gonna go bad – but BECAUSE YOU’RE GONNA BE EATING IT! A delicious balance of sweet, sour, and the right amount of spice. Now get to ordering that curry and pair it with your very own chutney!
InFOODxication 