Time: About 30 minutes.
There are so many things on which we'd like to dribble this mango chutney that it leaves us breathless with options. Besides its enhancement of kedgeree, this chutney makes a splash on grilled chicken or pork; it is superb tipped onto crackers with cream cheese; mixed with mayonnaise and slathered on a turkey and cheese sandwich; offered as sweet, soothing salve for a fiery curry or vindaloo; and, of course, as accompaniment to aromatic rice dishes of all descriptions.
Equipment Mise en Place
For this recipe, you will need a medium heavy-bottomed nonreactive saucepan; a Microplane zester or fine grater; and a wooden spoon.
Ingredients
4 ounces (1⁄2 cup) cider vinegar
1⁄2 cup (2.3 ounces) diced onion
1⁄4 teaspoon fine sea salt
1⁄4 to 1⁄2 teaspoon red pepper flakes
1⁄2 cinnamon stick
1 whole clove
2 small garlic cloves, grated or pressed
1 1⁄2 teaspoons finely grated ginger
3 large mangoes (2 1⁄4 to 2 1⁄2 pounds total weight), not fully ripe, peeled and cut into large dice
1⁄2 ounce (2 tablespoons) currants
2.5 ounces (1⁄3
cup) granulated sugar
2.5 ounces (1⁄3
cup packed) light brown sugar
2 tablespoons juice from 1 large, juicy lime
Directions
1. Place the vinegar and onion in a medium heavy-bottomed nonreactive saucepan and bring to a simmer over medium heat. Cover the pan, lower the heat, and cook the onions to soften them, about 5 minutes.
2. Add the salt, red pepper flakes, cinnamon, clove, garlic, ginger, and mangoes, and cook over medium heat, stirring frequently, until the mango softens but the pieces do not lose their shape, 5 to 10 minutes, depending on the mangoes. Stir in the sugars and continue to cook gently, stirring frequently, until the chutney is almost dry, 10 to 15 minutes. Remove from the heat and add the lime juice. Taste for seasoning. Pour the chutney into a jar or a bowl, cover, and refrigerate until ready to use.
Makes about 2 ¼ cups
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