Thursday, April 22, 2010

Mango Chutney

Two summers ago I decided I really liked Major Grey's Mango Chutney, and wanted to try every brand of mango chutney I could find to see what the differences were and which one I would like best. The one I liked best was by Sun Brand; it was very thick and the mango was in large, firm chunks. It also was sweet (but not too sweet) and not hot, but you could taste the ginger. When they stopped carrying Sun Brand Major Grey's Chutney locally, I looked up the Sun Brand ingredients and made up the following recipe that tastes very similar.


2 Mangoes, peeled and cut (into mostly
1 inch pieces)

Fresh ginger, 2”x 1”, peeled and grated or minced very fine

¼ cup raisins

1 Tbsp. red bell pepper, diced

1/2 cup white granulated sugar

1/2 cup red wine vinegar

1/2 tsp. salt

Dash cayenne pepper

1 Tbsp. cornstarch, mixed with 1 Tbsp. water


Combine all ingredients, except cornstarch and water, in a 3-4 quart pot. Bring to a boil and simmer for 25 minutes, stirring occasionally. You want the liquid to thicken and cook down as much as possible without sticking, so you will have to adjust the heat down as time goes on. Then slowly add the cornstarch and water mixture to the mango mixture, stirring constantly – you may not need to add it all, just enough so mixture is totally thickened. Cook for about 5 more minutes while mixture is thickening. Put in a jar or bowl to refrigerate. Serve cold. Goes well with grilled meat, chicken or fish, also with cream cheese and crackers/bagels.

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