Recipe: Mango Lime Chutney

the appetizer:

500 Best Sauces, Salad Dressings, Marinades & More by George Geary, includes recipes like Mango Lime Chutney; Tarragon Pickle Relish; and Spaghetti Anchovy Puttanesca.

Cookbook

Mango Lime Chutney

Makes 3 cups (750 mL)

Mix chutney with Mexican rice or serve with roast chicken.

Tips
To tell if a mango is ripe, gently squeeze it in the palm of your hand; it is ready to use if it feels soft, like a tomato.

Chutney keeps well, covered and refrigerated, for up to 1 week.

Variation
Substitute lemon zest and juice for the lime.

1 cup granulated sugar 250 mL
1/2 cup white vinegar 125 mL
3 cups chopped ripe mangos (see Tips, above) 750 mL
1 onion, chopped
1/2 cup golden raisins 125 mL
2 tbsp grated lime zest 25 mL
1/4 cup freshly squeezed lime juice 50 mL
1 clove garlic, minced
1 tsp mustard seeds 5 mL
1/4 tsp cayenne pepper 1 mL

In a pot over medium heat, combine sugar and vinegar and bring to a boil. Add mangos, onion, raisins, lime zest and juice, garlic, mustard seeds and cayenne pepper. Reduce heat and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Let cool.