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Mango Chutney

La Belle Cuisine - Chutney Collection

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Aunt Nettie’s Major Grey Mango Chutney

The Heritage of Southern Cooking
By Camille Glenn, 1986, Workman Publishing Co., Inc.

“This is a true Madras Indian chutney from Aunt Nettie’s collection.
Aunt Nettie lived and cooked all over the world, and this is her prize
recipe. In the world of mango chutneys it has no peer. It must be made
with mangoes, and it keeps best when frozen; however, when properly
processed, it will keep well on the shelf. The recipe can be cut in
half successfully.”

10 pounds underripe mangoes
1 pound fresh ginger, peeled and finely chopped
or
1 pound crystallized ginger, finely chopped
1 pound seedless raisins, ground
1 pound currants
2 heads garlic, cloves separated, peeled, and cut in half
5 large red bell peppers, cored, seeded, and slivered
6 cinnamon sticks
2 quarts cider vinegar
1/4 cup ground ginger
1/4 cup cayenne pepper
1/4 cup uniodized salt
8 pounds sugar

1. Peel the mangoes, slice the flesh from the pits, and cut the flesh into
rather thick slices. (The fruit must be underripe.)
2. Put all the ingredients except the sugar into a heavy 8-quart pre-
serving pan.
3. Caramelize the sugar slightly: Put half the sugar in a large heavy iron
skillet over medium heat. When the sugar starts to melt, start stirring.
Stir constantly until the sugar has turned a very light amber. Remove
from the stove.
4. Add all the sugar to the mango mixture and stir thoroughly to dissolve
it. Bring the mixture to a low boil, stirring frequently. This mixture
sticks and burns easily – watch it carefully. Place it over a “flame-
tamer” if the pan is not a very heavy one.
5. Cook until the mixture has cooked low and the flavors have blended,
2 1/2 to 3 hours. Remove the cinnamon sticks. Pour the chutney into
hot sterilized jars to 1/4 inch from the top of each jar. Seal at once.
Process in a boiling water bath for 5 minutes. Makes 16 pints.

Variation:  Add 1 to 2 pounds blanched whole almonds to the
chutney 3 minutes or so before removing from the heat (step 5).

If the chutney is kept refrigerated or frozen, the processing is unnecessary,
but if the chutney is stored on the shelf, the processing is necessary.

Pear and Cranberry Chutney
Courtesy Mauny Kaseburg

“This is a great way to use up those fast-ripening pears as they start
to fall off the tree. It also makes a great hostess gift if you're spending
Thanksgiving at someone else's house.”

2 cups sugar
2 cups pear vinegar, available at
specialty food stores
2 tablespoons whole mustard seed
1/2 teaspoon cayenne
1 tablespoon salt
1 lemon, juice and grated zest
2 cloves garlic, crushed and peeled
1/2 cup diced crystallized ginger
4 pounds Bartlett pears (not overripe),
peeled, cored, and sliced
1 pound Golden Delicious or Granny Smith
apples, peeled, cored, and sliced
1 cup sliced yellow onion
1 1/2 cups dried cranberries

Combine sugar, vinegar, spices, salt, lemon juice, garlic, and ginger in
saucepan and bring to boil. Cook 5 minutes and remove from heat.
Combine pears, apples, onions, and cranberries in large bowl. Pour on
liquid, cover, and place in refrigerator overnight. Next day, pour into
large kettle and simmer 2 hours or until nicely thickened.
Allow to cool, then serve immediately. You can also store chutney up
to 2 weeks in refrigerator, covered, or place in sterilized jars and follow
traditional instructions on canning with water bath.
Serve as condiment with turkey, pork, or lamb. This is also lovely served
on smoked turkey sandwiches, or with vegetarian curry rice dishes.
Makes 7 cups.

Tomato Chutney

Entertaining on the Run:
 Easy Menus for Faster Lives
by Marlene Sorosky, William Morrow, (c) 1994

10 cloves garlic, peeled
1 piece peeled fresh ginger
(about 4 x 1-inch)
1/2 cup balsamic vinegar
Aged Balsamic Vinegars
1/4 cup red wine vinegar
6 tablespoons sugar
1 1/4 teaspoons salt
3/4 teaspoon cayenne pepper, or to taste
12 large plum tomatoes (20 ounces),
seeded and quartered

In a food processor with metal blade, mince garlic and ginger. Add
vinegars, sugar, salt, and cayenne. Add tomatoes and pulse into small
pieces. Remove to an 8-cup microwave-safe bowl and microwave on
high (100%) for about 45 to 55 minutes, stirring every 10 minutes, until
the mixture is very thick and the small amount of liquid on the top is
absorbed when stirred. Cool thoroughly. (Chutney may be refrigerated
up to 1 month.)
 

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