Spicy Caribbean Style Mango Chutney!

Who says that you have to wait until summer to enjoy summer treats. After all, its summer somewhere. And not to mention, that is always feels like summertime in the Caribbean. The Grills are always lite, seems that someone is always having a picnic by the seaside and the barbeques can be smelt a mile a way on the weekends. Yes I miss the good island life.

I decided if I couldn’t be in the Caribbean, I would bring the Caribbean to me. I sometimes tire of the ole condiments like ketchup, mayo and the likes. I wanted to bring back that island feeling to my spirit. So I whipped up some good Spicy Mango Chutney island style. Growing up chutney was never far from the grill. It was always amongst the mustard and bbq sauce. I just love how the fruity flavor compliments fish, grill chicken and steak. A-M-A-Z-I-N-G!!!! Islands folks use a lot of fruits and a few vegetables to make Chutney. The most famous are mango, pineapple and even tomato chutney. Sometimes even a combination of two.

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Ingredients

  • 5 to 6 firm mangoes peeled, pitted and cubed into ¾ inch pieces
  • 1 cup white wine vinegar
  • 1 Onion
  • 1 cup brown sugar
  • 2 tablespoons golden raisins
  • 1 garlic clove, minced
  • ¼ red chili pepper flakes
  • ½ teaspoons curry powder
  • ½ teaspoon ground ginger
  • 3 cups water
  • Instructions
  1. In a large heavy pot, combine vinegar and sugar on medium-high heat and bring to a slight boil. Reduce to medium low, add the onions, raisins and garlic and cook until onions become transparent.
  2. Stir in remaining ingredients. Make sure nothing is sticking at the bottom.
  3. Add water and bring to a boil over medium heat for 30 minutes occasionally stirring.
  4. Turn the heat down to a simmer and allow the chutney to reduce until it becomes a thick consistency. Continue to stir occasionally for the next 1 hour to prevent from sticking. Stir every now and again to prevent sticking to the bottom of the pan.
  5. If you prefer a smooth jam like consistency, use a potato masher or emersion blender. If you are like me and prefer a more textured chutney then leave as is.
  6. Allow to cool and store in an air tight sterilized glass container or jar.

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