Tuesday, September 4, 2012

Mango Chutney

This is an incredibly easy recipe! I've looked at a bunch of chutney recipes, and had never attempted them. Then, I was staying at beach house in lovely Watamu, Kenya when the chef offered to make a mango-chutney to go with the delicioso!! feta & coriander samosas I was making. Here's the low-down on homemade fruit chutneys (at least for use within a week or two - not sure how much longer it would last): it's basically cooked fruit, a bit o' vinegar, and a bit o' brown sugar.

Knock your socks off Mango Chutney
makes approx 1/2 cup (so I recommend doubling)

1 ripe mango - cut into medium size pieces
1 Tbs cider vinegar
2 Tbs brown sugar

Put all ingredients in a skillet. Saute until the mango is completely soft, stirring frequently and mashing mango as you go. The end.

It's seriously that easy.

Now - a few notes:
* if it burns just a little bit, don't worry. I think it adds a delicious burnt flavor. Who doesn't love burnt sugar? Creme brulee, anyone?
* you can add ANY complimentary fruit - I've done apple and pineapple so far. And it can be in any shape - I had old pineapple, it made an awesome addition to the chutney. My kids didn't eat all the apple slices I served at lunch. At dinner - I added their leftover apple slices to the chutney I was making. It was awesome. Here's a suggestion - anytime you have fruit that's on it's way out, freeze it! You can always toss it in muffins, and now you can toss it in chutney, too!
* I think green onions are a delicious addition to this mango chutney, especially if you are eating them with the Feta & Coriander Samosas.

Ok - enjoy!! Let me know how you like it and what fun chutneys you create!

xo - sarah

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