I am not a traditional souvenir collector, mainly because I dislike dusting tchotchkes. If I am going to buy something during my travels, it has to be something unique to the area I’m visiting and something useful. Chopsticks, terra cotta bakeware, art, spices, and dishes are all things that have made the journey home with me over the years.
When my daughter was younger I also loved looking for children’s books by local authors and artists. Years ago we spent a month on the Big Island of Hawai’i. While we were “living” there, I discovered a number of books by an amazing illustrator named Don Robinson. I immediately fell in love with his bright, playful style. Over a couple trips to Hawai’i, ended up buying nearly every children’s book he had illustrated.
One book we read a lot at bedtime was Too Many Mangos. It is a cute story written by Tammy Paikai and illustrated by Don Robinson. It is about a brother and sister–Kama and Nani–and how they learn the gifts that come from sharing.
I started thinking about the book this morning when I realized I had too many ripe mangos sitting in my kitchen fruit bowl! Unlike Kama and Nani, I didn’t have enough to share with the neighborhood. However, I did have enough that I needed to do something with them before they spoiled.
Giving it some thought, a batch of Mango Chutney was the answer. I have a curry dish planned for this week, so making the chutney now would give it time for the flavors to really develop before I use it.
If you’ve never had it, Mango Chutney is the quintessential Indian condiment. It in many ways it resembles a jam or a relish, yet it isn’t either. While it is delicious on its own, it is often used in Indian cuisine to provide balance or highlight a flavor profile.
What I like about this Mango Chutney recipe is that it has a nice balance of sweet, savory and heat. I chose to use a curry powder by Simply Organic, because it has a little heat already in it. However, you can use your favorite curry powder. There are some good brands available at supermarkets and Indian markets. Some of my favorite curry powders are from Penzeys.
If you don’t eat a lot of Indian food, this Mango Chutney is still worth a try. It makes a great addition to a charcuterie board. I like serving it with semi-soft cheese and a cracker or piece of pita. Pair it with baked brie for a great holiday entertaining hors d’oeuvre!
Mango Chutney
Course: CondimentCuisine: IndianDifficulty: Easy10
minutes25
minutes35
minutesIngredients
2 cups ripe mango, diced
1 cup onion, finely diced
½ cup water
2½ tbs brown sugar
2 tbs curry powder
1 lime
½ tsp black pepper
¾ tsp ginger paste
¼ tsp salt
½ tsp apple cider vinegar
Directions
- In a medium sauce pan, stir together mango, onion, water, brown sugar, curry powder, salt, pepper, ginger paste and juice from one 1 lime. Cook over medium-high heat until mixture begins to boil.
- Reduce heat to low and simmer, stirring occasionally. Simmer for 20-25 minutes, or until the liquid is reduced and the mixture has thickened. The consistency should be closer to a chunky jam.
- Remove from heat and stir in apple cider vinegar. Allow chutney to cool and transfer mixture to a glass jar. Store in the refrigerator 3-4 days.
Notes
- Most curry powders contain turmeric, which has a tendency to stain everything it touches. I recommend storing the chutney in glass to prevent staining your plastic container.
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