Quilly left a comment requesting my recipe for Mango Chutney. Hey Quilly...I thought I was supposed to come to your house to make it! Hey folks, Quilly lives in Hawaii! I think I really need to go there....all the chopping and simmering, doncha need some help Quill?
I made this for our annual progressive dinner / garden party last month. The inspiration came from a cookbook my mom gave me, Sam Choy's Cuisine Hawaii. Mom had the book for more than twenty years, she loaned it to me thinking I might want to try some of the recipes...well, of course I do!
The recipe that caught my eye was for Baked Brie with Macadamia Nuts...oh yum. The brie was coated in finely chopped macadamia nuts and panko. I served the warm brie on a bed of baby greens drizzled with a Papaya Seed Dressing, a dollop of the Mango Chutney topped the brie. It was wicked good if I do say so myself.
The recipe for the Mango Chutney came from simply recipeshttp://simplyrecipes.com
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4 -inch pieces, I mixed it up and used some honey mangoes....I also chopped them a bit smaller than recommended
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot), this kinda scared me because I don't care for really spicy food but it wasn't an issue at all
1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars.
* I didn't put it into the jars, I kept it in the fridge and used it on grilled chicken, fish, pork....you name it! I even used it in a wrap with cold grilled chicken, red bell pepper, lettuce and havarti cheese - that was dang good!