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Making chutney has been on my radar for years. Way back in the day when I worked in the Sweets and Treats department at Jacobson’s I would demo it along with cream cheese and water crackers. To me it was one of those fancy smancy things that was Ok for tasting but nothing I would think of serving to my family or guests. My how the times have changed. Through our travels I’ve had the chance to experience chutney again, but his time with more of an open mind and palette.
Father’s Day weekend I ventured into Harry and David’s, something I don’t do often. They almost rank up there with TJ Maxx in my book. When I go there I want to sample and buy half the store. I think part of their allure is that it reminds me of being on vacation. Whenever we travel I love to go in and out of shops that we either don’t have at home or ones that I don’t go into often. Harry and David’s is one of them. On this trip I bought three jars of fruity/veggie spreads. Charred pineapple (yummy), Sweet Red Pepper Relish (yummier), and Chunky Mango Relish (yummiest).
Thus the quest for a Mango Chutney recipe began. I felt like Little Red Riding Hood looking for the perfect bed to sleep on. Some recipes were too hot, some were too sweet, and some were too long. So here I am with yet another Paula Deen creation. The two changes I made were to use an Anaheim pepper instead of a Scotch Bonnet, and I added some crushed red pepper flakes. I’ve eaten this on toasted sourdough bread, grilled meats and stir-fried veggies. It’s good, very good. If you’re a chutney or relish fan, give this one a try and let me know what you think. Have a good one!
Mango Chutney – Adapted From Paula Deen
2 ½ cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 medium Anaheim pepper, minced
½ tsp red pepper flakes
1 clove garlic, minced
¼ tsp kosher salt
½ cup cider vinegar
½ cup firmly packed light brown sugar
½ cup raisins
Freshly ground black pepper
Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.