I don't make my own mango chutney. I get it in a jar. But here's how Sally LaMont, naturopathic physician and licensed acupuncturist, makes it, according to her Web site:
Mango chutney
2 fresh mangoes
1 tablespoon lemon juice
1 tablespoon brown sugar
1 teaspoon rice vinegar
3 tablespoons red onion, minced
1 tablespoon ginger root, minced
1/4 cup cilantro, chopped
A pinch each of nutmeg and cinnamon
Peel, halve and remove meat from the mangoes. Put the meat and all other ingredients except the cilantro in a food processor and pulse a few times.
Transfer mixture to a nonreactive pan and simmer for 10 minutes. Add the cilantro and cool for a few hours.
Makes about 1 1/2 cups.
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