This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

A chutney with its sweet and sour components really rounds out a meat or fish dish.  This recipe, Jamaican in origin, which I’ve used for years, utilizes unripened mangoes to perfection, especially those little native mangoes that tend to have stringy flesh.  I sold a lot of this condiment under the brand name of Island Gourmet while living in Nuku’alofa, Tonga.  When you have a mango tree right outside your back door heavily laden with fruit every year you can find plenty of ways to use the bounty and even make a buck or two.   Even if you don’t have your own mango tree you’ll love this preserve enough to hunt for green mangoes at your supermarket, Asian or Latin markets.  Its a great accompaniment to grilled fish steaks, fish fritters, pork roast, baked ham, lamb kebabs, or West Indies Meat Patties.  Make a batch for gourmet hostess gifts and share the recipe.

You’ll need very firm green (unripe) mangoes for this condiment so they don’t break down in the cooking process and retain some texture and sour fruity flavor.  Chilies are a must and the hotter the better to balance out the sweetness.  Bell peppers, onions and garlic lend more texture and flavor.   Green papaya, peaches, pears or apples can be used in place of mango.   Yellow or green tomatoes can be substituted for ripe tomatoes.  Add some tamarind or lime juice to mellow out the vinegar flavor.  Get creative and make it your own!

Ingredients:

• 6 cups green mango diced into 1/2-inch cubes
• 2 cups fine chopped onion
• 4 cloves garlic, chopped
• 6 Scotch Bonnet chilies, seeded and chopped (or habaneros)
• 4 bell peppers (2 red, 2 green), seeded and chopped
• 2 cups tomatoes, peeled, seeded and chopped
• 1/4 cup fresh ginger, chopped
• 1 cup golden raisins (sultanas) (optional)
• 1 Tbsp sea salt
• 1/2 tsp allspice
• 2 cups white vinegar
• 2-1/2 cups granulated sugar

Method:

1. Place all ingredients except sugar in a stainless steel or porcelain stock pot over medium high heat.
2. Bring to a boil.  Lower heat, cover and simmer for 30 minutes.
3. Add sugar, uncover and simmer for 45 minutes, stirring occasionally, until liquid reduces.  Stir more frequently towards the end of the 45 minutes until very thick.   Take care not to burn bottom.
4. Sterilize 4 pint jars and lids.  Fill to within 1/2 inch of rim, cap, and process in boiling water bath for 15 minutes.
5. Store in cool, dark pantry.  Refrigerate once opened.