Mango & Cranberry Chutney

Last week I showed you a simple table setting with an even simpler centerpiece using nothing more than a dough bowl and two mangoes. You may be wondering what I did with those mangoes, maybe not, but I'm going to tell you anyway. I made mango chutney. There's already a recipe on this blog for mango chutney, but I decided to do something different based upon a comment that a friend recently made. She told me that she would like to make mango chutney, but she doesn't because she doesn't care for raisins. That got me to thinking that surely there's a suitable substitute for raisins, and an easy one at that, in the form of other dried small fruits such as cranberries, blueberries, or cherries. I decided to use cranberries because that's what I had on hand. As it turned out, it made delicious chutney. I didn't notice a whole lot of difference between using the cranberries and the raisins, but the outcome was a good one. 

If you're wondering what to do with your chutney after you've made it, come back later in the week and I'll show you an interesting use for it. In the meantime, keep in mind that it is excellent with any type of ethnic food (even fried rice if you happen to carry out from your local Chinese place). It's a great accompaniment to roast chicken, wonderful when mixed with mayonnaise and spread thinly on a turkey, chicken, or club sandwich, and makes a great topping for baked ham. Treat chutney like you would treat any other relish and you are going to find yourself using it all the time.

 Mango & Cranberry Chutney

2 Melissa's Keitt mangoes (3 pounds total), 
peeled and cut into 1/2-inch cubes
1/3 cup white vinegar
1/3 cup packed brown sugar
1/3 cup dried cranberries
1 1/2 teaspoons salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 tablespoon chopped fresh jalapeño including seeds*
2 garlic cloves, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 medium onion, chopped
1 (3-inch) cinnamon stick

Toss together mangoes, vinegar, brown sugar, cranberries, and 1 teaspoon salt.

Mince and mash ginger, jalapeño, and garlic to a paste with remaining 1/2 teaspoon salt, and then stir in cumin, coriander, and turmeric.

Heat oil in a 4-quart heavy pot over medium-high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, 8 to 10 minutes. Add garlic mixture and cinnamon stick. Reduce heat to medium and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring once or twice until mangoes are tender, 25-30 minutes. Remove cinnamon stick and cool chutney, uncovered, about 45 minutes. Spoon into jars and refrigerate 24 hours before using to allow favors to meld. Keeps 2 weeks in the fridge.

*If you like things a bit milder, do not use the seeds.

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This post is linked to:

BLUE Monday
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Cooking & Crafting with J&J
Thoughts of Home on Thursday
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