Sunday, May 22, 2011

Mango Habanero Chutney

Habanero chilies are spicy beasts.  However, even with two whole peppers in this recipe, I thought a couple more wouldn't have hurt.  The recipe as it is has a good tang to it, but it won't peel the skin off your face.  If you need more heat, throw a couple more chilies in and have a good cry the following morning.

Chutney has many uses.  I like to cook up some chopped chicken (lightly seasoned with black pepper) and mix with some chutney, served over rice.  You can also mix chutney with cream cheese and use it as a dip.  Traditionally, it is served on the side as an accompaniment to the meal.

  • 1/2 t. whole cumin seeds
  • 10 - 12 whole cloves
  • 2" cinnamon stick
  • 1/4 c. canola oil
  • 2 green (unripe) mangoes
  • 1/4 c. brown sugar
  • 1 t. salt
  • 3 large bulb green onions
  • 2 garlic cloves, minced
  • 1/4 c. white vinegar
  1. In a shallow pan, dry fry (toast) the cumin, cloves and cinnamon until fragrant.
  2. If you don't want whole spices in your finished product, grind the cumin and cloves in a mortar and pestle.
  3. Add the oil and reduce heat to low, allowing the spices to infuse with the oil for 10 - 15 minutes.
  4. Peel and dice the mangoes into a medium pot.
  5. Mix in the sugar and salt.  Set to the side and let the mango juices seep out a bit.
  6. Halve and thinly slice the onions and add them to the pot with the garlic.
  7. Put the pot on the stove at medium to medium-high heat, adding the vinegar as well.
  8. Bring to a soft boil for a couple minutes.
  9. Add the infused oil to the pot.
  10. Reduce to a simmer for a good hour or so, stirring intermittently to ensure that the bottom of the pot doesn't burn.
  11. Remove from heat and let cool to room temperature.
  12. Seal in an air-tight container and refrigerate for a couple days before using.  This will let the flavors meld even further.

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