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Heather Francis' Festive Mango Chutney

Since cranberries are not to be found in the tropics I usually make this chutney in lieu of the traditional cranberry sauce to serve with a roast chicken during the holidays. It hints at all the spices and smells of the holiday baking while using what is in season here. Once in a while I find dried cranberries and use them instead of raisins and then it feels particularly festive. It is also a delicious addition to a cheese plate or slathered on fresh bread. Serve Chilled.
Servings: 5 to 6 half pints
Author: Marisa McClellan
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Ingredients

  • 1 large onion diced
  • 5 garlic cloves minced
  • 1 inch fresh ginger grated
  • 4 large mangos peeled and diced (about 6 cups)
  • 1-1 ½ cups water varies depending on how juicy your fruit is
  • ½ cup of granulated sugar
  • 6 whole cloves
  • 2 cinnamon sticks
  • 4 cardamom pods
  • 2 tablespoons lime juice
  • chili powder to taste
  • 1 cup raisins or dried cranberries

Instructions

  • In a large pan sauté onion in a little oil until translucent. Add garlic and ginger and sauté until fragrant.
  • Add the peeled and diced mangoes, sugar and water enough to cover. Stir to dissolve sugar then add whole spices.
  • Bring to a boil and turn to low, simmering with the lid on until the fruit is soft (will depend on how ripe the fruit was), about 20-30 minutes.
  • Keep an eye on it and add more water if necessary to prevent burning. This should be a thick, spoon-able sauce. If there is too much liquid remove lid and reduce.
  • When fruit is soft but not mushy add raisins/cranberries, chilli and lime juice simmer for 5 minutes more.
  • Ladle into clean, dry jars, wipe rims, apply lids and rings, and process in a water bath for 10 minutes.

Notes

1. You can substitute pineapple for 1/3 of the mango. Instead of dicing grate the pineapple on a box grater, it will give you a much smoother texture.
2. I use whole spices so that the chutney retains a nice yellow color, but dried will give the same flavor. I don’t mind picking out the whole spices later, but if that bothers you simply tie them in cheesecloth and remove before canning.