Mango Chutney

Some people are afraid of mangoes. There is grounds for that fear; it takes some expertise to pick out the ripe mangoes, at least if you frequent supermarkets like the ones we shop at. Then when it comes time to peel the mangoes and separate the fruit from the large central pit, many of us are uncertain how to handle this fruit without a trip to the emergency room. Of course, we’re exaggerating, but if your skittish about fresh mangoes, we want you to know this recipe works just fine with the pre-cut containers of mangoes you can also find in the supermarket. More expensive than the whole fruit, but probably a better deal if you factor in those emergency room charges.

As we wrote in the previous recipe, this one also comes from Chef Chris Schlesinger in the book The Burger Meisters, 1993, page 111. This is a great topping for the West Indies burgers, but it is also an excellent side dish for many other occasions.

Ingredients:
2 Tbsp vegetable oil
2 large onions, diced
3 ripe mangoes, peeled, pitted, and cut into large chunks
4 Tbsp tightly packed light brown sugar
4 Tbsp granulated sugar
1/4 cup raisins
1 Tbsp molasses
1 tsp salt
1/2 tsp freshly cracked white pepper
1/4 tsp allspice
1/2 cup white vinegar
2 Tbsp fresh lemon juice

Directions:
Heat the vegetable oil in a 5-quart stainless steel saucepan over medium heat. When hot, add the onions. Saute until the onions are translucent, about 6-8 minutes.

Add the mango chunks, stir, and cook for 4 minutes.

Add the remaining ingredients except 1/4 cup white vinegar and the lemon juice. Reduce the heat to low and simmer uncovered for 1 hour, stirring frequently to prevent the mixture from burning (if necessary, add a tablespoon or two of water during the simmering to prevent the sticking and burning of the mixture).

Remove the mixture from the heat. Add the remaining 1/4 cup white vinegar and the lemon juice, and combine thoroughly. Cool the chutney in an ice-water bath until cold. Refrigerate the chutney in a stainless steel or other noncorrosive container. Keep refrigerated for 12 hours before serving. The chutney will keep tightly covered in the refrigerator for up to 6 weeks.

Yields 1 quart.

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