Mango Chutney

by Marsie

This recipe is a must! Simply amazing.

A few years ago, my mom added mango chutney to the Thanksgiving menu, radically transforming the taste of the meal and my expectations for future Thanksgiving meals. Eat the chutney along with the stuffing, Turkey, or on its own.

Mango Chutney

From Silver Palate Cookbook
  • 1 mango
  • 1/2 cup sugar
  • 1/4 cup finely chopped red onion
  • 2 Tbsp white vinegar
  • 2 Tbsp finely chopped green bell pepper
  • 1 Tbsp grated fresh ginger
  • 1/2 tsp ground ginger
  • 1/8 tsp ground turmeric
  • 1/8 tsp ground cloves
  • Freshly ground black pepper, to taste

Peel, halve, and seed the mango, and cut it into 1/2-inch cubes.

Combine the mango with all the other ingredients in a deep 1-1/2 quart microwave-safe casserole. Stir thoroughly.

Cook, uncovered, at full power (650 to 700 watts) for 7 minutes.

Allow the chutney to cool slightly, then cover tightly and refrigerate. It will keep for 1 week in the refrigerator.

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