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Thursday, October 6, 2022

When life sends you mangos, make chutney

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Joanna van der Gracht de Rosado
Joanna van der Gracht de Rosado
Writer and educator Joanna van der Gracht de Rosado co-founded the TTT school and raised two children after moving to Mérida in 1976. The British Columbia native, author of "Magic Made in Mexico," blogs at Changes In Our Lives.
Photo: Joanna van der Gracht de Rosado

Our neighbor has a huge mango tree, and literally, hundreds of unripe mangoes fall every week. If not picked up right away, they rot. Ugh!

If you have such a tree or a neighbor whose bounty is going to waste, here’s what you can do with them.

Mango Chutney

  • 6 cups of unripe mangoes, chopped into 1-cm cubes      
  • 1 medium white onion, chopped into ½-cm cubes                 
  • ½ cup of unrefined sugar
  • 1 tsp. coarsely ground black pepper
  • ½ cup black raisins
  • ½ tsp. ground chili powder (or to taste)
  • ½ cup water
  • ½ tsp. salt (or to taste)
  • 1 cup of white vinegar
Mangos for chutney. Photo: Joanna van der Gracht de Rosado

Place all the ingredients except for raisins in a large pot and stir to mix well.

Allow the mixture to boil on high heat, and then reduce the heat to medium. Let the mixture boil down until it is half the amount you started out with. Stir in the raisins while ingredients are still hot. The chutney will be thick and sticky. When it has cooled down, spoon it into empty jars and store it in the fridge. It will last for months.

Serve with grilled pork, chicken, fish or shellfish.

Pair with a crisp, cold white wine.

Mango chutney is served, preferably with a nice white wine. Photo: Joanna van der Gracht de Rosado
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