Mango Chutney

Mango Chutney

Directions

  1. Sauté the garlic and onions in the peanut oil for 2–3 minutes in a heavy-duty 2-quart stainless steel or enamel-coated saucepan.
  2. Add the diced mango and sauté the mixture for 2 minutes.
  3. Add the remaining ingredients and bring them to a boil, then simmer until the liquid reduces by 90%, stirring occasionally. The chutney will thicken.
  4. Pour the chutney into a storage container and cover it with a lid. The flavors will blend and develop.

Ingredients

  • 1 tsp allspice, ground
  • 1/2 tsp Black Pepper
  • 3/4 cup sugar, brown
  • 1/2 tsp cardamom, ground
  • 1 cup vinegar, champagne
  • 1/4 tsp hot chili oil
  • 2 each cinnamon, stick
  • 1/4 tsp cloves, ground
  • 1 cup cranberries, dried
  • 1/2 tsp cumin, roasted, ground
  • 1 tbsp minced garlic
  • 3 tbsp ginger, fresh, peeled, grated
  • 4 tbsp jalapeño(s), finely chopped
  • 2 tbsp lime juice, fresh squeezed
  • 12 oz fresh or frozen mango, chopped
  • 2 cup mango(es), peeled, seed removed, 1/4 in dice
  • 1 1/2 cup Vidalia Onion, diced small
  • 1 cup orange juice, fresh
  • 2 tbsp oil, peanut
  • 1/2 cup golden raisins
  • 1/2 tsp red pepper, flakes
  • 1/2 tsp salt, sea or kosher