Recipes

Mango Chutney

DATE: Wednesday, May 9th, 2007

Ingredients

• 3 medium apples, peeled, cored and chopped 
• 2 large mangoes, peeled and chopped  
• ½ medium sweet red pepper, chopped
• 1 1/2 cups granulated sugar    
• 1 cup finely chopped onion
• 1/2 cup  golden raisins
• 1/2 cup  white vinegar     
• 1/4 cup finely chopped peeled gingerroot
• 1 tbsp lemon juice    
• 2 tsp curry powder  
• 1/2 tsp each: ground nutmeg, cinnamon and salt

Preparation

• Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar and gingerroot in a large stainless steel or enamel saucepan.  Bring to a boil over medium-high heat; reduce heat and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.  Add lemon juice, curry powder, nutmeg, cinnamon and salt; boil gently for 5 minutes. Remove hot jars from canner and ladle chutney into jars to within 1/2-inch (1 cm) of rim (head space).  Process for 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed on in Easy Step-by-Step Preserving. 

Curried Mango Chutney Dip

• Blend 1/2 cup (125 mL) light mayonnaise, 2 Tbsp (25 mL) Mango Chutney, 1 tbsp (15 mL) lemon juice, 1 chopped green onion and 1 tsp (5 mL) curry powder. 
• Makes 3/4 cup (175 mL).  Serve with raw vegetables.

Meatballs with Oriental Chutney Sauce

• Place 1/3 cup (75 mL) Mango chutney, 1/2 cup (125 mL) orange juice, 2 tbsp (25 mL) each: cornstarch and soy sauce, and 1 tsp (5 mL) mustard in a small saucepan. 
• Simmer about 5 minutes or until smooth and thickened, stirring occasionally.  Use as a meatball dipping sauce.

Yield: 5 Cups