Mango-Pecan Chutney

  • 3 ripe mangos, diced
  • 1 tsp grated fresh ginger
  • 10 whole cloves
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/4 cup dried currants or raisins
  • 1/2 cup plus 2 Tbsp white vinegar
  • 1/4 cup pecans (or other nut of your choice), chopped

Peel and slice the mangos away from the pit. Cut the flesh of the fruit into small chunks.  In a large (non-aluminum) sauce pan, combine the chunked mango with all the remaining ingredients except for the nuts.  Place pan over medium heat and bring to a gentle boil.  Reduce to a simmer and cook, stirring occasionally, for about 30 minutes or until the mixture is soft and thick.  Add more sugar or salt to your taste.  Remove from heat and add the chopped nuts.  Chutney should be served warm or at room temperature.

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