We purchased roughly 30 kilos, yes, that reads thirty kilos of â€œIndian mangoesâ€ on the roadside in Batangas, a couple of weeks ago. It was the height of the harvest for these smaller and less tart mangoes that I once saw my sister turn into terrific mango chutney that we enjoyed for months afterwards. After distributing about 20 kilos of the mangoes to friends, neighbors and staff, we still had roughly 10 kilos leftover and I waited for them to ripen a bit more. Then I experimented for the first time ever with my own mango chutneyâ€¦ This is an easy and delicious way to use mangoes when they are plentiful. And considering our propensity as a nation for sweeter tastes, I am surprised we donâ€™t use chutneys more oftenâ€¦
Start off by peeling and cutting the mangoes into about Â¾ inch or smaller cubes or pieces. You need not be anal about the cuts, this is a â€œrusticâ€ condiment. It is best to have a mixture of tarter, less ripe mangoes and some ripe-ish ones. I used about 5 kilos worth of mangoes before peeling which must have been about 2 kilos or less peeled. Next I added dark muscovado sugar, apple cider vinegar, some chopped onions, garlic, de-seeded and chopped chilli, large chunks of ginger, and some freshly ground nutmeg and curry powder. Cook over medium to medium low heat and stir occasionally. After cooking for 20-30 minutes, I added some golden raisins that I happened to have in the fridge. The whole house will reek of vinegar and spices. I happen to like the smell, others donâ€™t. After another 15 minutes or so, I took these off the heat, ladled into sterilized jars and stored it in the fridge. After a week of â€œmellowingâ€ out, I had some with shrimp curry and I thought it was a 7.0 to 7.5 out of 10.
Perhaps it needed more mellowing. Perhaps using Braggâ€™s organic cider vinegar was just too strong. It was good, but it wasnâ€™t great. Thatâ€™s why I havenâ€™t put my proportions down yet because I need to tweak this recipe some more. At any rate, the sweetness, tartness, chewiness of it all screamed curry so thatâ€™s the main reason we made a shrimp curry one evening. But the chutney is good in sandwiches, with grilled chicken and other meatsâ€¦so versatile and packs so much flavor! When I get it right or better than this first attempt, I will post the recipe!