Our household has a very love-hate relationship with mango chutney. While I would smother that perfectly balanced sweet and spicy shit onto just about anything, my male counterpart doesn't like it at all. I'm not exactly sure what it is about the chutney that he finds so offensive but the silver lining to his unwavering chutney-hating-stance is that I can make a batch without having to share. Yay! (I'm a food-hoarding jerk, zero apologies.) This recipe is also super easy aside from the awkward way one must slice mangos, so I’ve gone ahead and attached a YouTube tutorial by Alton Brown HERE for those who aren't sure how and want to avoid potentially amputating a finger. Once you get passed the chopping challenges involved, you'll be golden - trust me. I personally like it served over rainbow trout or spread onto a soft cheese like brie but honestly the possibilities are endless (unless you’re my boyfriend, in which case there are no acceptable possibilities). The chutney can also be frozen, which is a bonus if you don’t eat it as quickly as I do. Scroll below and try the recipe out for yourself!
Here’s what you’ll need:
- 1tbsp oil
- 2 cloves of garlic, minced
- ½ medium white onion
- 2tsp grated fresh ginger
- ½ cup granulated sugar
- ½ cup white vinegar
- 1tsp mustard seeds
- ½ teaspoon cumin
- 1tsp ground coriander
- 1tsp turmeric
- 1tsp paprika
- 1tsp chili flakes
- 4 large mangoes, peeled and chopped
Here’s what you’ll do:
- Heat oil in a saucepan over medium heat. Add garlic, onion and ginger until onions are translucent.
- On medium heat, place onion mixture into a large pot and stir in remaining ingredients.
- Simmer for about an hour, stirring occasionally.
- Spread this delicious orangy crap onto everything.
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