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My Mango Chutney Print E-mail
Written by Recipe by Jim, SOMA   
ImageEvery year we look forward to mango season (which typically falls around late May-June), when you can literally walk out your front door and pick fresh mangos, right from the tree. They're delicious, nutritious and best of all free. This recipe is a great way to make use of your mangoes so that you will be able to enjoy them all year long. I hope you enjoy it as much as I do.
8 medium, semi ripe mangos, diced
2 medium green mangos, diced
3 medium white onions, diced
900 g. (4 cups) tapa dulce, or unrefined brown sugar
1 liter (4 1/4 cups) white wine vinegar
180 g (3/4 cup, chopped) fresh ginger
12 cloves garlic
1 t whole cloves
2 t brown mustard seeds
15 cardamom pods, seeds only
2 t cumin seeds
2 t coriander seeds
2 -4 fresh Serrano, Thai, or Jalapeño chili’s,
        seeded, stemmed
2 t sea salt
1 T olive oil
Toast all of your seeds until aromatic, grind to a fine powder (in a spice grinder, mortar and pestle, or dry blender). Peel garlic and ginger and finely chop.
Place a stock pot over medium-low heat and add oil and stir in spice blend, when well mixed and aromatic, add your onion, coat the onion with spice mix and continue to cook, stirring frequently until onions soften and become translucent, about 5 minutes, add vinegar, tapa de dulce and mangos and bring to a boil, lower temperature to simmer and continue cooking for about 3-4 hours or until it has reduced by about 1/3. Store in airtight containers for at least one week before serving.
Serve with curries, grilled chicken or pork. I also like it on toast with goat cheese as a snack… .
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