Happy #fruitsandveggiesmonday! Mango season has officially started when you are getting more mangoes out of the garden each day then you can eat. A lot of them go to friends and neighbors, other ones go chopped up into the freezer for smoothies and "nice creams." And the other day somebody told me to make a sweet and spicy mango chutney… so that is what I did today!
Though I have never made mango chutney before - strange right with all the mangoes around - it was finally time to give this a go as this friend wasn't the only one who told me to make chutney.
And oh boy…. I have been test-testing a few spoons and I can't wait to use it in a dish. Though I am not sure where to start, other than just finishing the whole pot with my spoon hehe.
So expect an Indian-style dish with a side of chutney in the coming days. Or a mango chutney-based salad dressing could work too. Or maybe I can use it as a spread…. See where do we start. Maybe with another quick last spoonful…. Hmmm.
SPICY MANGO CHUTNEY WITH MANGOES FROM THE GARDEN
INGREDIENTS
3 cups mango, cubed
1 cup onion, finely chopped
2-3 cloves of garlic, minced
1 tbsp freshly grated ginger
1 Thai chili pepper, finely chopped (or to taste)
1 tsp cumin powder
1 tsp turmeric powder
Sea salt and black pepper to taste
1/2 cup apple cider vinegar (ACV)
1/2 cup raw cane sugar
STEP ONE: HARVEST MANGOES THAT ARE RIPE
I am no mango expert, but we clearly have many varieties in the garden that are all in different stages of being ready. The first one to bear a lot of ripe fruit is the one that has small round mangoes which get a red/orange/yellow color when they are ready. Since we have so many of these, I mainly used this variety with a few of the normal ones…. Or the ones that are still a bit green and have a long shape in the picture. Once you get these from the trees they will be delicious in a day on the counter. Or in a paper bag for fast ripening.
Normally you can get them yellow from the tree but my hubby doesn't like them overripe and these are the ones that I found on the floor….
Here are a few pics from the trees and mangoes in the garden...... some already have fruit, others are just beginning to flower.
STEP TWO: MAKE THE MANGO CHUTNEY
- Heat cooking oil over medium heat. Saute onion for 2-3 minutes before stirring in the grated ginger, garlic, and Thai chili pepper. Cook for 1 minute more. Add more chili pepper for more heat. As I have said before I like spicy but not too spicy so I prefer to add a little and then put homemade chili paste on the table for everybody who likes it spicier, like my hubby.
- Then add the mango, acv, sugar, cumin, turmeric, and salt and pepper. Stir well and simmer uncovered for about 1 hour on low heat or until thickened and sauce-like.
- Allow to cool and add to a clean jar with lid.
- Store in the fridge for up to 1 month, though it will not last that long. I am sure of that ;)
STEP THREE: EAT!!!!!
Are you a chutney lover? What are your favorite dishes to pair it with? Would love to hear about it in the comment box below to get some inspiration on what to make first.
Thanks for being you! Enjoy the rest of this beautiful day!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600