Having trouble finding uses for your abundant mango crops? Look no further than this exotic
chutney, combining the bright, tropical flavour of mango with the warm, spicy-sweet tones of cumin.
If you’ve never had it before, chutney is sweet and savoury, with a chunky, salsa-like texture. It’s a perfect addition to a cheese plate, a great topping on a burger or sausage and ideal alongside Indian dishes like curry. You could also puree it for use as a barbeque or dipping sauce.
I enjoy mangoes, although, I admit I still seem to butcher them when trying to cut them up; hence chutney – small pieces!
I did a bit of research on mangoes out of curiosity – did you know that some mango trees still produce fruit after 300 years? That mango trees can grow up to 130 feet tall? Most surprisingly to me, I discovered that because of the longtime distribution of mangoes to far away countries and continents back in the day, they often had to be preserved in some way: pickled or dried.
This added extra inspiration to the creation of this mango chutney: feeling the historical preservation roots and a desire to capture this delicious fruit in a way that I could share with my friends and family from Yukon to Saskatchewan, Ontario and all the way to Northern Ireland. This is the beauty of canning.
Both ripe or green mangoes will work for this chutney. To gauge ripeness, choose mangoes that are firm, but give a little when pressed. As for the spices necessary for this recipe, I was able to find both mustard and cumin seeds at the store Coffee, Tea & Spice on Ogilvie Street in Whitehorse.
Cumin Mango Chutney
Adapted from “The Canning Kitchen” by Amy Bronee
Makes six 250 ml or three 500 ml jars
2 cups diced yellow onion
½ tsp salt
1 Tbsp cumin seeds
1 Tbsp mustard seeds
6 cups diced mango (about 4 large mangoes)
3 cups red wine vinegar
1 ½ cups sugar
1 Tbsp grated fresh ginger
In a large pot, cook the onions and salt over a low heat until they begin to soften. Mix in the cumin and mustard seeds. Cook for a minute longer, stirring often, and making sure to not brown the onions.
Mix in the diced mango, vinegar, sugar and ginger. Bring to a boil over high heat, and continue boiling for 15 minutes, stirring frequently.
Remove from the heat and ladle into six clean 250 ml jars (or three 500 ml jars), leaving a ½ inch space from the rim of the jar. Gently tap the bottoms of the jar against the countertop to settle the contents, topping up with more chutney if necessary. Wipe the rims clean before placing the lids on the jars, then process in boiling water for 15 minutes, in a pot large enough to completely submerge the jars. Let cool completely at room temperature before storing in a cool place.