- 1 yellow onion, chopped
- 8 mangos, peeled and chopped
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup grated ginger
- 2 fresh lemons, zest and juice
- 1 cup white vinegar
- 1/2 cup dried figs, chopped
- 12 tsp grated nutmeg
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp salt
- 1 tsp black pepper
Put everything into a heavy saucepan, bring to a boil, reduce to a slow simmer, cover, and cook for two hours or more, stirring occasionally until a thick paste. Remove from heat, cool, and puree in a blender.
Makes 3 jars of chutney which is also a fabulous sauce for steaks. As a lifelong addict to knackebröd, a little chutney, flat parsley, plain yogurt and sliced raw asparagus is a tasty, flavorful breakfast. Last night, I used the chutney on a steak .
This is a sweet, sour, and spicy sauce. It’s based on Major Grey’s Mango Chutney, but I substituted dried figs for raisins. (I like nearly every other dried fruit more than raisins.) I left out the garlic and used seasoned rice vinegar rather than cider vinegar. That was because I was out of cider vinegar, but it does add a deeper flavor. I pureed in a blender rather than leave it chunky, which is the more traditional way to serve it. This is because I was thinking of using it as a base for a salad dressing, which you can see in my next recipe.
Single Servings 