Every summer, when mangos were in season, my mother would make a batch or two of her chutney, a recipe given to her by her friend, Phyllis, in the mid-1960′s. I remember how the tart, fruity aroma of mangos and vinegar would waft through our house.
My mother would cook it all day in her big and black cast -iron Dutch oven. She had her pot of boiling water filled with jars and lids, ready to make her friend’s mango chutney. And she taught me how to make it, my first canning recipe, when I was many years younger.
Once my folks retired and moved across the country to San Diego, Mama and I made batches in our respective kitchens and taste-tested results. Special friends earned a precious jar, but we made sure to save one for that turkey sandwich after Thanksgiving, when the guests had gone and the cooks could relax.
I lost my mother to cancer over Thanksgiving 2007, our favorite holiday. I couldn’t bear to make chutney during that long, sad summer of 2008. Last year, when the mangos were big and juicy, I made two batches.
As I stirred the simmering chutney, I could hear Mama, “…just a little longer, darling…turn the filled jars over for five minutes to seal them…they’re hot, be careful.” I wasn’t alone in my kitchen any more. Mama was right there, reminding me that I will always be her daughter.
Yields 8-10 cups
- 6-8 ripe mangoes, chopped, plus juice
- 2 cups apple cider vinegar
- 3 cups organic cane sugar (or white sugar)
- 1 and 1/2 cup golden raisins
- 1/2 cup candied ginger, medium diced
- 2 tablespoons mustard seed
- 4 garlic cloves, peeled and thinly sliced
- 1 medium-sized onion, chopped
1. Combine sugar and vinegar and bring to boil in large, heavy pot. Add mangoes, raisins, ginger, mustard seed, onion and garlic.
2. Cook 2-4 hours, stirring often, over low heat.
3. Pour into sterile jars with lids. I like to use 8 oz. jars because I am basically greedy and a jar seems a lot… Stores for a year, but it will be eaten long before then.