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Mango Chutney

Mango Chutney

It was sort of like gold, having been gifted a whole case of mangoes from my friend Jyothi upon hosting the now summer past International Ladies Group barbecue, one of our gathering events that includes all of the families.

 

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Already perfectly ripe and juicy, I had to work fast to prepare my long desired Mango Chutney as mangoes are a real favorite at my house and even a case disappears quickly left to the whims of the household.

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Before gifting Jyothi a jar from the batch at our next ladies gathering I already know she will be pleased with the choice having snagged the needed five or six mangoes from the box for this particular recipe. Initially I had mentioned posting Auntie’s (Jyothi’s Mom’s) mango drink which Jyothi insisted as being way too simple to Post on the blog. I didn’t necessarily agree, since lots of folks like very simple, delicious, recipe ideas and it didn’t matter the mango drink, once prepared and shared with me by Auntie over our lengthy discussion on the Bible and the Bhagavad Gita, that besides mango, only includes some milk and sugar, or is it condensed milk and sugar?

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Preparing Mango Chutney also put to good use to one of the few abundant splendors produced in my garden this summer, hot peppers, which then provided a nice kick in preparing my adapted recipe from James Beard’s “American Cookery.”

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Perusing through my cookbooks evolved into a series of coincidence along the canning route, for at a particular juncture I had initially been looking for a recipe for Chow Chow. Chow Chow being an Amish, Pennsylvania Dutch, jarred combination of tangy yet sweet pickled vegetables which always reminds me of the pickled vegetable displays Aunt Betty used to serve alongside meals set upon smallish sized crystal rectangular dishes. Given this warm flavor memory, it was exciting to purchase a large prepared jar of Chow Chow (I should have bought a case) at the Kitchen Kettle shops in Lancaster following a day of a horse and buggy ride through Amish country with my grandson, the J-Dude.

My later snacking on the quart jar of Chow Chow was to the point of embarrassing, lets just say I ate the whole jar rather quickly, leaving me craving more, or finding a recipe to sort of replicate it. James Beard to the rescue, provided such a recipe on page 826, Chow Chow, guess where? right next to page 827 with a recipe forChutney,” that with some spice tweaking turned out perfectly lovely for today’s mango specialty. Ping. Ping.

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Believe it or not, our Tour Guide for the day actually let the J- Dude guide the horse reins for a few miles of the trip, and at age ten, this would not be unusual for any among the children living in the Amish community. He was up for the task too and indeed did a real good job.

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Funny how things somehow tie together. A box of ripe mangoes gifted by Jyothi, inspiring Mango Chutney, a Horse and Buggy Ride through Amish Country with the J-Dude, capturing fond flavor memories of Aunt Betty through pickled vegetables Chow Chow, and a cookbook search leading me to James Beard American Cookery providing recipe adaptations for both, now, all wrapped up, offering happy memories from seasons past to those next to come.

Mango Chutney
yields 6 half pint jars
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Prep Time
1 hr 15 min
Total Time
2 hr
Prep Time
1 hr 15 min
Total Time
2 hr
Ingredients
  1. 1 1/2 cups apple cider vinegar
  2. 2- 2 1/2 cups brown sugar
  3. 5 cups fresh chopped mangoes
  4. 1 medium sized lemon, thinly sliced, seeded, chopped fine
  5. 2 cloves garlic, chopped
  6. 1/3 cup fresh chopped ginger
  7. 1 1/2 cups golden raisins
  8. 1 yellow pepper, chopped
  9. 2 red jalapenos, or other red hot pepper, seeds removed, chopped finely
  10. 1 yellow onion, chopped
  11. 1 teaspoon salt
  12. 1 tablespoon mustard seeds
  13. 1 teaspoon ground coriander
  14. 1/4 teaspoon cayenne pepper, or a bit more for spicier chutney
  15. 1/2 teaspoon turmeric
Instructions
  1. Bring vinegar and brown sugar to a boil. Add in the mango, simmer for ten minutes. Add the remaining ingredients and simmer on very low heat until mixture is thick, stirring intermittently for approximately an hour, more, or less and this depends on the power of your range and the juiciness of the fruits used in the preparation. Fill the thickened chutney into hot sterilized jars about a 1/4 inch from the top, wipe off any drippings. Secure jars with lid tops that have been simmering in hot water on stove ( a nice tip from Marisa McClellan, Food in Jars author.) Cook chutney in water bath to seal for 15 minutes beginning as soon as the water boils in the canning pot. Remove chutney from pot, the lids should ping indicating the chutney is sealed. Place canned chutney on top of a clean towel away from the light and let sit undisturbed for a day or two. Remove the outer seal of the lid before storing in pantry.
Adapted from James Beard American Cookery
Adapted from James Beard American Cookery
Spiced Peach Blog http://spicedpeachblog.com/

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6 Comments

  1. Posted October 17, 2016 at 5:38 pm | Permalink

    Hi Peggy, How lucky to be gifted a whole box. Mango is my favorite of all chutneys, love how it goes with so many foods. Sounds delicious!!
    cheri recently posted…Chicken Broccoli Salad with Oranges and Pomegranate SeedsMy Profile

    • Posted October 18, 2016 at 8:34 am | Permalink

      Hi Cheri, yes a case of mangoes is rather the ultimate, and especially for folks like you and I who appreciate foods so much. The flavor profile was terrific with a spicy touch and this is how the ladies in my international group would also prefer with more developed spicy tones. I love how it goes so well with many things too. Thanks much and talk to you soon.

  2. Posted October 17, 2016 at 6:22 pm | Permalink

    What a gift! I use frozen mango in my shakes and I use it in summer salad. I also buy mango salsa; it’s delicious! How lucky that you were able to make this chutney, and even better that J-Dude was able to guide the reins. It’s beautiful country, indeed!
    Kelly recently posted…Global Entry: What You Need to KnowMy Profile

    • Posted October 18, 2016 at 8:42 am | Permalink

      Hi Kelly, agreed, a lovely gift indeed. I don’t often think to put mangoes in salads and this might be because they so rapidly disappear in my house if they are ripe, they are gone, but it sounds delicious, and in shakes too lending just that perfect touch of sweetness. It was a fun day for the J-Dude and it was nice he was able to guide the reins properly, but then that is what the kids in that area do from a very young age. Lancaster truly is beautiful country with lots of fun finds and places to visit. Looking forward to seeing your next post update, and also hearing how things are going in your new career move! Big Hugs.

  3. Joanne C.
    Posted October 18, 2016 at 8:46 am | Permalink

    Sounds delicious Peg. I’m sure you will come up with lots of different ways to use the mango chutney too, maybe even on my next visit, ha ha. See you soon.

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.