Spicy Mango Chutney

I love Mango! I never tasted them until I live in Hawaii. There’s a trick to getting the right one, because some can be too ripe, and have a sour tinge to it, and some can be under ripe, and taste like cardboard, you have to get a happy medium. The good thing about he under ripe mango, you can wait to cut into it until it’s ripe enough. The good thing about the overripe one is you can use it for a sauce, or vinaigrette. I made a mango, cilantro, and ginger vinaigrette when stuck in a jam, and it ended up being the best marinade I ever made. I made this chutney for my menu tasting event last year, and several people suggested I bottle it. I don’t know about that, but this is a very good recipe. It’s not really spicy when you remove the seeds and the membrane from the inside of the pepper (not that jalapeno is a hot pepper to begin with). If you have a nice chutney recipe to share, please post it.

Yield 32 fl oz

3 mangos, peeled and chopped
3 ½ raisins
1jalapeno, minced
4 garlic cloves, minced
½ oz minced ginger
7 ¾ oz packed dark brown sugar
8 fl oz white wine vinegar
½ tsp salt
1 tsp turmeric

1. Combine the mangos, raisins, jalapeno, garlic, ginger, and sugar. Let the mixture rest under refrigeration for 24 hours.
2. Add the vinegar, bring to a boil and simmer for 15 minutes. Add the salt; simmer 10 minutes. Add the turmeric; simmer 5 minutes.
3. Cool the chutney and transfer to a clean storage container. Hold covered under refrigeration for up to 2 weeks.