Mango chutney is a tangy condiment that goes well with Indian curries and other dishes. Making your own can be very satisfying as well as tasty, and if you use fair trade ingredients, it can be even more satisfying. You can give this as a Christmas or housewarming gift, too.
For 4 cups of fair trade mango chutney, you will need the following ingredients, fair trade certified:
- 4 pounds fresh, ripe mangoes (about 4)
- 1/4 cup candied ginger, chopped (use fresh, peeled ginger if you can’t find fair trade candied ginger)
- 1 small, sweet onion, chopped
- 1/4 cup raisins (use golden raisins if you want to make the chutney more uniform in color)
- 1 clove garlic, minced
- 1/2 cup apple cider vinegar
- 1 cup pineapple juice
- 1/2 cup evaporated cane juice or Sucanat (these are usually fair trade certified sugars; fair trade white or brown sugar can be used as well)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 3 teaspoons curry powder
- 1/4 teaspoon kosher salt
Put the sugar, pineapple juice, and vinegar into a saucepan. Bring to a boil and add the rest of the ingredients except the mangoes. Cook at a low simmer, uncovered, for about 20 minutes.
While it’s cooking, peel the mangoes. This is best accomplished with a thin paring knife. Run the knife carefully down the outside of the mango and shave off the skin. To cut the flesh away from the hairy pit, slice lengthwise down the mango and avoid the rough, “sandpapery” feeling pit. Chop the mango flesh into roughly 1/2″ chunks.
Add the mangoes to the saucepan, bring it back to a simmer, and cook for another 20-30 minutes uncovered.