Mango and Tamarind Chutney
Overnight Mango Chutney
Sweet Mango Chutney


Mango and Tamarind Chutney

1/2 cup packed dried tamarind pulp (see note)
2 1/2 cups water (divided)
3 pounds unripe, half-ripe, or part unripe and part ripe mangoes
1 cup onions, cut in 1/4-inch dice
1 cup golden raisins
1 cup dried currants
4 tablespoons minced fresh ginger, or more to taste
3 cloves garlic, minced
Grated peel (colored part only) of 1 lemon (2 teaspoons)
2 cups firmly packed brown sugar
3/4 cup granulated sugar
2 tablespoons mustard seeds
1 tablespoon salt
2 teaspoons crushed red pepper flakes; or 2 dried hot peppers (21/2
to 3 inches long), seeded, then crumbled; or 1 tablespoon finely
minced fresh red or green chilies (increase any of these if you are
sure you want a hotter chutney; see note)
2 teaspoons ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper, or more to taste
1 1/2 cups distilled white vinegar (at least 5 percent acidity)

Makes 6 to 7 cups
This mango chutney is quite spicy and delightful. If you are unable
to obtain tamarind, read about the appropriate substitution below.
Crumble the tamarind into a small bowl and stir in 11/2 cups water;
let the tamarind soak for at least an hour while preparing the
remaining ingredients.

Peel and dice the mangoes, cutting them into small pieces for a
jam-like chutney, or into 1/2-inch or larger dice for a chunky
mixture. Place the pieces in a large nonaluminum pot. Add the onions,
raisins, currants, ginger, garlic, lemon peel, brown and granulated
sugar, mustard seed, salt, crushed red pepper flakes, cinnamon,
turmeric, cloves, cayenne, vinegar, and the remaining 1 cup water.
Stir the mixture and let it rest until the tamarind "juice" is ready,
up to several hours.
When the tamarind pulp is very soft, strain the liquid through a
sieve, pressing it to remove all possible liquid and any pulp that
passes through. Discard the pulp remaining in the sieve. Add the
liquid to the chutney mixture.

Set the pot over medium heat and bring the ingredients to a boil.
Lower heat to a simmer and cook, uncovered, stirring often, until the
mango and onion pieces are translucent and the chutney has thickened
to the consistency of preserves, 1 to 2 hours depending on the
firmness of the fruit. (The chutney will thicken further in the jar,
so don't reduce it too much.) If the chutney threatens to stick
before the mango pieces are translucent, add a little water.
Meanwhile, wash 4 pint or 8 half-pint jars. Keep hot until needed.
Prepare lids as manufacturer directs.
Remove the chutney from the heat, cool a sample, and taste it for
tartness, sweetness and degree of hotness. (The overall flavor is
elusive at this point, but these factors can be judged.) If you wish,
add a little more vinegar, sugar or cayenne.

Reheat the chutney to boiling. Ladle the hot chutney into 1 hot jar
at a time, leaving 1/4-inch head space. Wipe jar rim with a clean,
damp cloth. Attach lid. Fill and close remaining jars. Process either
size jar in a boiling-water canner for 15 minutes (20 minutes from
1,000 to 3,000 feet; 25 minutes from 3,000 to 6,000 feet; 30 minutes
above 6,000 feet).

Note: Check the specialty produce section of your supermarket for
dried tamarind pulp; it generally comes packed in a plastic pouch. If
tamarind isn't easily obtainable, substitute 1/2 cup strained fresh
lime juice plus 1/2 cup water for the tamarind and its soaking water.

Note: Wear gloves when handling fresh chilies; the oils can cause a
burning sensation on your skin.
From "Fancy Pantry" by Helen Witty


Overnight Mango Chutney

3 cups mango, peeled, seeded and cut into strips about 1/2 inch thick
and 3-4 inches long (about 3 mangoes; if not quite ripe, so much the
better)
2 cups firmly packed brown sugar
1 cup malt vinegar or white wine vinegar (at least 5 percent acidity)
1 cup lime juice (6 to 8 small limes)
1 cup raisins (golden look prettiest)
1/2 cup peeled, chopped fresh ginger
1 cup chopped onion
1 tablespoon salt
2 cloves garlic, minced
2 tablespoons mustard seeds
2 teaspoons hot red pepper flakes
4 whole cloves
1 1-inch stick cinnamon, broken up

Makes about 4 half pints
In a large, nonaluminum pot, combine the mango, brown sugar, vinegar,
lime juice, raisins, ginger, onion, salt and garlic. In double
thickness of cheesecloth, tie up the mustard seeds, red pepper
flakes, cloves and cinnamon; add to pot. Bring the mixture to a boil
and simmer, stirring occasionally, for 15 minutes, covered. Let the
mixture cool and then refrigerate overnight to plump the fruit.
The next day, wash 4 half-pint jars. Keep hot until needed. Prepare
lids as manufacturer directs.
Cook the refrigerated mixture gently for 15 minutes without a lid, or
until thoroughly heated and thickened. Ladle hot chutney into 1 hot
jar at a time, leaving 1/4-inch head space. Wipe jar rim with a
clean, damp cloth. Attach lid. Fill and close remaining jars. Process
in a boiling-water canner for 15 minutes (20 minutes at 1,000 to
3,000 feet; 25 minutes at 3,000 to 6,000 feet; 30 minutes above 6,000
feet).

Adapted from "Fine Preserving" by Catherine Plagemann


Sweet Mango Chutney
Goan recipe

250 grams half-ripe mangoes (i.e. still firm)
2 ripe mangoes
10 Tbsp sugar
2 inch piece ginger
12 cloves garlic
1/2 tsp salt
3 tsp chilli powder
1/2 cup vinegar

Peel and cube the half-ripe mangoes. Mix with the sugar and set aside for
an hour. Peel and chop the ripe mangoes. Grind the ginger and garlic with
a little of the vinegar. Add to the sugared mangoes along with the salt
and chilli powder. Cook over a low heat until the cubes mangoes are
tender. Cool and bottle.

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