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.

 

• from:
  500 Best Sauces, Salad Dressings, Marinades & More
• by George Geary
• Robert Rose Inc. 2009
• $24.95/paperback original; 16 full-color photos
• ISBN-10: 0778802272
• ISBN: 978-0-7788-0227-3
• Recipe reprinted by permission.

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500 Best Sauces, Salad Dressings, Marinades & More

Recipes

• Mango Lime Chutney
• Tarragon Pickle Relish
• Spaghetti Anchovy Puttanesca

 

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This page created January 2010