Spicy Mango Chutney

You know how you sometimes get behind and have to catch up? Well that is where I am now. I put in a bit of time on Erin’s cake, the stuff for the dinner at Evil Shennanigans, and the church fund raiser today so when I got home this afternoon I got straight into pajamas, grabbed my laptop and told the family they were eating leftovers for dinner. It’s not as bad as you may think, the leftovers are grain fed beef brisket from the dinner last night.

Erin, my daughter, is addicted to mango. It has been one of her favorite fruits since she first sampled it, I think. Whenever I see mango in the store I think of her. And…this time of year they are at their best here so I buy them. The mango black bean salsa I made was so awesome I decided that I wanted to try a spicy mango chutney.

Spicy Mango Chutney

I used the traditional raisins even though I don’t like raisins cooked. I wanted to get a feel for the taste and texture before I played too much with it. Next time I think I will use dried cranberries instead. I also added the pecans, and made other adjustments but the recipe is based on one from the Culinary Institute of America Cookbook.

This is sweet, rich, spicy, and exotic all at once. I have used it several ways. I made a Moroccan Chicken, also based out of the CIA book, and I used the chutney along with cubed chicken breast as a tea sandwich filling for Erin’s shower.

…Then of course there was the bowl licking that I did…so, serve it with chicken, serve it with pork, serve it on a spoon…it is good no matter what you do!

If you don’t know how to cube mangoes, it is quite simple. Cut down through the mango on either side of the pit. Run your knife vertically without cutting through the skin, and then horizontally. Now Push the skin up from the bottom which will separated the mango squares. Cut them off with the knife, and voila! You have cubed mango.

Spicy Mango Chutney

• 2 cups very ripe mango, cubed
• 2/3 cup dark brown sugar
• 3 tbs balsamic vinegar
• 1/2 cup raisins
• 1/2 jalapeno seeded and minced
• 1/2 red fresno pepper seeded and minced
• 1 clove garlic minced
• 1 tablespoon fresh ginger, minced
• salt and pepper to taste
• 1/2 cup toasted pecans

1. Combine all of the ingredients except the pecans in a saucepan. Bring to a simmer and simmer slowly, stirring often, for about 15 minutes.
2. Taste and adjust the sweet to tangy ratio to personal taste by adding a touch more sugar or balsamic.
3. Add the pecans just before serving.

Makes about 1 1/2 cups

image:maryeaudet