Mango Chutney

by Toast

This is a recipe I picked up a while back and have adjusted a bit to make it my own. I really like the background bite of some chili in my mango chutney but you can leave that out if you'd prefer.

Ingredients

• 2 Mangoes
• an inch and a half or so of nice aromatic ginger
• oil for pan
• 1 cup white sugar
• 1 tbsp chopped chili (or chili paste to taste, note added note, not main flavour)
• 1/2 cup minced onion (in the photos I used green as someone was allergic to white at the dinner I was making this for)
• 1/4 cup golden raisins
• 1 tbsp good salt
• few pinches of cumin

Method

• Grate your mangoes fine or coarse depending on the final consistently you want. Your first time I'd likely recommend using a coarse grating then giving the pile of mango a few chops to cut the larger strands..

• Sauté your onions in the oil until they've caramelized slightly

• Add the ginger and raisins, stirring to mix with the onions

• After about 30 seconds add your mango, then the remaining ingredients, stir and bring to a boil

• reduce heat to half and let the mixture thicken until the mango is firm but tender.