From spiral cut ham to crab cakes, I absolutely love sweet mango chutney. When mango is at its prime there is no excuse to not make a batch at home, especially since it is quick to make with tremendous rewards. Plus, maybe its just me, but doesn’t food taste better when you know the love that went into making it?
Yield: 1 1/2 cups
Preparation time: 15 minutes
Cook Time: 10 minutes
2 mangos, peeled pitted and cut into 1/2-inch cubes
2 tablespoons rice wine vinegar
1/4 cup light brown sugar
1/2 cup water
1 teaspoon minced ginger
juice from 1 lime, approximately 2 tablespoons
1. In a medium saucepan over medium heat, add mangos, rice wine vinegar, brown sugar, water, ginger, and lime juice. Continue to cook over medium heat while occasionally stirring until mangos are soft and mixture has thickened, approximately 10 minutes. Remove from heat and allow to cool before using.
2. Mango chutney is best served room temperature or cold.
Kitchen Note: Add more or less ginger depending on desired spiciness. Chutney can be kept in the refrigerator for up to 2 weeks.