Wednesday, March 14, 2012
I got my first Bountiful Basket this last weekend. It is a great program to get fresh fruits and vegetables, and organic food locally. I bought a flat of mangoes, and have been canning Mango Chutney. I have ten jars, and enough mangoes left in the bowl for one more batch.
Chutney is a spicy sweet condiment for meats, fish, etc...It tastes vaguely of curry, and is very good with lamb, which is fortunate, since we are having lamb kabobs tonight.
As you can see in the picture above, the mangoes I got in my basket are not the typical red/green ones you see in the store, and are a little more tart than those bigger mangoes we are used to eating, but they made an awesome chutney. I adapted this recipe from an old one I had from a Bon Appetite mag from the eighties. It called for mango juice, which I could not find, but I used mango nectar, which they carry at Mr. D's grocery here locally. The hardest thing to find was the hot pickled cherry peppers. Everybody had cherry peppers, but only D's had the hot ones.
3 lbs. ripe mangoes, peeled and diced
1 C mango nectar
1/2 C lemon juice
4 garlic cloves minced
1 1 inch piece peeled fresh ginger
1 C sugar
1 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp cayenne pepper
2 hot pickled cherry peppers minced
1/2 C cashews
In a non reactive pan, bring all ingredients to a boil. Cook stirring frequently until the liquid becomes thickened enough to coat the back of a spoon. Remove from heat and discard ginger. Ladle into hot sterilized jars, and process 15 minutes in boiling water bath. Cool and check for seal. If a jar doesn't seal, refrigerate and use within two weeks.