Tiz' the season for making use of Nature's bounty and fortunately for all of us, there's a lot of bounty to be enjoyed at the moment including some fabulous tropical fruit.
The big guy and I whipped up some Mango Chutney on Saturday - a very welcome addition to our jam cupboard. This particular version from The Complete Book of Year Round Small Batch Preserving is loaded with apples, red peppers and golden raisins along with mango of course. Great with curries, chicken, pork, lamb and game, I daresay it would be fabulous with almost anything - say even a grilled cheese sandwich.
Imagine, just imagine a crispy hot chicken Panini adorned by this fruit jeweled chutney, or a spoonful nestled into a bite size samosa. We enjoyed our chutney last night along with a Curried Ground Chicken dish from Simply Recipes. (Elise made hers with ground turkey, but I used chicken). It was absolutely delicious.
A word from the wise - there are many things I don't know for sure but I do know this - we loved this Mango Chutney's spicy ginger curry flavored sweetness but for certain there's just not enough of the darn stuff so next time I'll be making a much, much bigger batch. You can count on that!
2 large mangos, peeled and chopped
3 medium apples, peeled, cored and chopped
1/2 medium sweet red pepper, chopped
1 cup finely chopped onion
1/2 cup golden raisins
1-1/2 cups granulated sugar
1/2 cup white vinegar
1/4 cup finely chopped fresh ginger
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon each ground nutmeg, cinnamon and salt
Combine first 8 ingredients (up to and including ginger) in a large stainless steel or enameled saucepan. Bring to a boil over high heat, reduce heat and boil gently uncovered for 20 minutes or until fruit is tender. Stir from time to time. Add lemon juice, curry powder, nutmeg, cinnamon and salt. Continue to boil gently for 5 more minutes. Ladle into sterilized half pint jars and process for 10 minutes in a boiling water bath. Makes 5 cups.