Marvelous Mango Chutney
Did you know? Mangoes are an excellent source of vitamin A. Use in cooking, or enjoy them fresh with a bit of lemon.
INGREDIENTS | YIELDS 1 cup
- 1¼ cups mango flesh from 2 medium ripe mangoes
- 1 tablespoon sugar
- ¼ teaspoon salt
- ¼ cup balsamic vinegar
- A pinch (up to ⅛ teaspoon) chili powder, optional
- 3 tablespoons seedless raisins
- 1 teaspoon ginger, minced
To cut the mango flesh, cut a small slice off the stem end of the mango. Cut the mango in half, going around the pit in the middle. This will give you three sections: the section of flesh around the pit, and the two halves on either side. Cut the fruit around the section with the pit into small pieces. For the other two sections, lightly score the flesh without cutting through the skin, then gently push on the skin so it is almost turned inside out. The pieces of scored fruit will come out easily.
Combine the mango, balsamic vinegar, raisins, ginger, sugar, and salt in a saucepan and bring to a boil, stirring continually.
Turn down the heat to low and let the chutney simmer, uncovered, for another 35–45 minutes.
If using the chili powder, add it at this point and simmer for another couple of minutes. Taste and adjust the seasonings as desired. Cool and refrigerate in a sealed container.
Selecting Mangoes
When choosing mangoes, don't be fooled by appearances. Like many other types of fruit, mangoes come in a variety of colors. A green mango may be fully matured, while a mango with a bright orange skin may need to ripen for a few more days. Look for mangoes that have a pleasant aroma and are firm to the touch. Unripe mangoes can impart a sour flavor to a dish during cooking. If this happens, compensate by adding more sugar.
