It always amuses me that the natives of Key West (and most other Floridians) rave about their mango chutneys as if the condiment had been created in their locale and had not existed in India for centuries. No matter, for, as far as I’m concerned, it is indeed the queen of chutneys. Whether served with ham, pork, or roast duck or spread on rice muffins, buttermilk bread, or even pecan waffles, mango chutney adds a delightful touch to any dish. One hint for enhancing its flavor: mix the ingredients and allow them to stand overnight before cooking. This overnight marination intensifies the taste and makes the chutney even more delicious.
MAKES: four 1-pint jars
INGREDIENTS:
- 4 slightly firm mangoes (about 4 pounds), peeled, seeded, and cut into 1-inch chunks
- 3 cups cider vinegar
- 1 1/2 cups firmly packed dark brown sugar
- 2 medium onions, finely chopped
- 2 cups seedless golden raisins
- 1 small red chile pepper, seeded and finely chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
INSTRUCTIONS:
- In a large stainless-steel or enameled pot, combine all the ingredients.
- Bring the mixture to a boil, stirring.
- Reduce the heat to low and simmer for about 30 minutes until the mango chunks are tender but not mushy.
- Using a ladle, divide the chutney equally into four 1-pint sterilized jars, leaving about 1/4 inch of space from the tops.
- Seal the jars and store them at room temperature for at least 1 month before serving.
