Seriously Delicious Mango Chutney – With Video

I reserve a warm place in my heart for Indian cuisine, and though I usually make quick and simple dishes, I’m willing to make an exception for Indian food.  There can be so many ingredients, but somehow the combinations always meld into something magical.
Mango Chutney




That’s how it is with this mango chutney. The sweetness of the mango and the honey, the sourness of the lemon or the lime, the singular tastes of ginger and coriander, the freshness of the mint, and, theoretically, the bite of the jalapeno peppers – (that I don’t use).

My recipe is taken from the Nourishing Traditions cookbook (the Weston A. Price organization bible!), where it’s listed as papaya chutney – mango is suggested as a variation. I’m not a papaya eater, so I went straight for the mango. I replaced the rapadura with honey and reduced the amount. The original recipe calls for 1/8 cup rapadura.

Preparation time: 15 minutes

Start to finish: 2 days

Ingredients

3 cups ripe mango peeled and cubed
1 Tbsp. freshly grated ginger
2 red peppers, seeded and cut into small pieces
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
½ cup fresh mint leaves, chopped
½ cup coriander (cilantro), chopped
2 Tbsp. cup honey
1/2 cup fresh lemon or lime juice
1/2 cup filtered water
Either 2 tsp sea salt + 1/4 cup liquid whey OR 3 tsp. salt and no whey

Let’s make chutney!
  1. Cube the mango and give it a good squish with a potato masher. Don’t pulverize it completely, just go about halfway there.
  2. Into a large, glass bowl add chopped peppers, mint, coriander, grated ginger, honey, lemon, and onion. Mix just a little with an immersion blender, or pound it with a meat tenderizer / mortar and pestle.
  3. Add the mango mush to the other ingredients and mix.Add 2 tsp. sea salt, ¼ cup of liquid whey and ½ cup of water. If you don’t have liquid whey, do not use whey powder. Simply skip the whey and use 3 tsp. of salt instead.
  4. Mix well, and transfer to a pickling jar, leaving some space at the top of the jar.   Let it sit on the counter for about 2 days, and then transfer to the refrigerator.
 Use within 2 months, (although it’s never lasted that long in my home).

 Watch my video to get a better idea of how to make it.

A note about whey: Remember little Miss Muffet, eating her curds and whey? When you make cheese from milk, you start by clabbering it (isn’t clabber a cool word?) which means you let the solid bits separate from the liquid. The liquid is then strained out. This is how liquid milk turns into solid cheese.

I make my own goat’s milk cheese once in a while (it’s incredibly simple), and when I do, I save the whey. Whey is probiotic, so it can be used to help in the pickling process. It’s also supposed to be healthy. One thing I can definitely vouch for is that it tastes vile. If you have whey on hand, you can go ahead and use it, but it isn’t necessary. However, the chutney may take a bit longer to ferment without the whey. 

Recipe taken from:



6 comments:

Heather's Blog-o-rama said...

Yum,I enjoy mango a lot...and this sounds good. You know what else is really nice (if you like Mexican food) is a burrito with tomato salsa and mango salsa :) :) Happy New Year to you and your family, too :) :) Love and hugs from the ocean shores of California, Heather :)

Ruth Almon said...

I've never really been exposed to Mexican food. I wouldn't know a burrito if it hit me! But I do make my own fermented tomato salsa. http://www.ruthsrealfood.com/2011/08/tomato-salsa.html

Jill@RealFoodForager.com said...

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

http://realfoodforager.com/fat-tuesday-january-3-2012/

Amy said...

I'd like to try that! I love mango, and I love Mexican! Thanks for sharing at Shine on Fridays!

Amanda @ Traditional Foods said...

This is great inspiration. I haven't looked at NT for years and had forgotten about this recipe. Thanks!

I'd be honored if you'd share it on our new weekly link up -- Friday Food Flicks -- Amanda

France@beyondthepeel said...

Hi Ruth, Thanks for stopping by and sharing this with us. I hope to see you back next wee. Have a great weekend.

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