Michael's Mango Chutney

This mango chutney is the kind you make in bulk and stash in jars, because it actually gets better over time. Two weeks of sitting lets the vinegar, brown sugar, and spices meld into something deeper and more complex than what comes off the stove.

Five cups of diced mango go into a reduced vinegar-brown sugar syrup along with a generous amount of ginger, garlic, coriander, curry, cayenne, and salt. The fruit only cooks for 5 minutes, so the mango pieces hold their shape and keep a slight bite rather than dissolving into jam.

The vinegar and brown sugar reduce first before the mango goes in. This step concentrates the sweet-tart base so it coats the fruit instead of drowning it.

Pro Tips

• Reduce the vinegar-sugar mixture until it visibly thickens and gets syrupy. This concentrated base is what gives the chutney its body.
• Use mangoes that are ripe but still firm. Overripe fruit will fall apart during the 5-minute simmer and give you a puree instead of a chunky chutney.
• Let it cool completely before packing into jars. Hot chutney in a sealed jar can create a vacuum that’s hard to open and may crack the glass.
• Patience pays off. The flavor at two weeks is significantly better than day one.

Variations

• Add ½ cup of golden raisins for extra sweetness and chew.
• Stir in diced red onion for a more savory, relish-like finish.
• Increase the cayenne to ½ teaspoon if you like your chutney with more bite.