Recipes

Mango-Cranberry Chutney

MMMMMmmmm…This is my Christmas tradition. I made it last year. I’m now making it this year. Thank you to my colleague and friend: Quebec-Martin. He made this recipe one year for his Thanksgiving. I wasn’t at his Thanksgiving, but somehow, I got this recipe. It is simply fabulous!! (Oh. On a side note, it is best to open a bottle of red wine while you are making this recipe. Preferably, a bottle from my neighbour’s personal cellar: Bluenose Petit Syrah.)

3 teaspoons peanut oil
1 small (sweet) onion, chopped
pinch of salt.
1 teaspoon of curry powder
1 cinnamon stick, broken
1 cup granulated sugar
1 cup of lightly packed brown sugar
1/2 cup of cider vinegar
2 large under-ripe mangoes, peeled and diced
1 pound of cranberries
1 teaspoon mustard seeds

1. Heat 1 teaspoon of peanut oil in a large saucepan. Add the onion and salt and cooked over moderately low heat, stirring until the onion softens (about 8 minutes).

2. Add the curry powered and cinnamon stick and cook for one minute.

3. Stir in the sugars and vinegar and bring to a boil.

4. Add the mangoes and cook, stirring occasionally, until softened (about 35 to 40 minutes).

5. Add the cranberries and cook over moderate heat for 40 more minutes, crushing them against the sides of the pan.

6. In a separate saucepan, heat the remaining 2 teaspoons of oil. Add the mustard seeds and cook until they begin to pop. Then, add them to the chutney.

7. Stir the chutney. Transfer to a bowl and let cool.

By this time, the bottle of wine should be imbibed. You could be typing a blog, calling friends and family long distance, or hopefully, doing something else far more interesting. Merry Christmas to all: especially our friends and families.

Much love,

Jennifer, Dorothy, and Ken.

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