{"id":184,"date":"2008-08-23T08:57:08","date_gmt":"2008-08-23T08:57:08","guid":{"rendered":"http:\/\/juniorkitchen.com\/?p=184"},"modified":"2008-08-23T15:01:02","modified_gmt":"2008-08-23T15:01:02","slug":"mango-chutney","status":"publish","type":"post","link":"https:\/\/juniorkitchen.com\/?p=184","title":{"rendered":"Mango Chutney"},"content":{"rendered":"<p>Summer in South Florida means mangoes, and in our family, mangoes mean homemade chutney.<\/p>\n<table cellspacing=\"6\">\n<tr>\n<td>\n\u00a0<br \/>\n <img decoding=\"async\" src=\"http:\/\/farm1.static.flickr.com\/231\/523499704_846e0cbe61_s.jpg\" alt=\"peeling\" \/><br \/>\n <img decoding=\"async\" src=\"http:\/\/farm1.static.flickr.com\/254\/523499748_d9725060b1_s.jpg\" alt=\"grating\" \/><br \/>\n <img decoding=\"async\" src=\"http:\/\/farm1.static.flickr.com\/246\/523499756_7e526948d5_s.jpg\" alt=\"mangos\" \/><br \/>\n<img decoding=\"async\" src=\"http:\/\/farm1.static.flickr.com\/237\/523499760_9ba4197cc7_s.jpg\" alt=\"jars\" \/><br \/>\n\u00a0\n<\/td>\n<td>\nThis recipe comes from Nai-Nai, who uses a newspaper clipping from the 1960s as a rough guide \u2013 there\u2019s plenty of dabs of this and pinches of that involved in the process.<br \/>\n\u00a0<br \/>\nChutney is usually served as a flavorful accompaniment to Indian curries, but we\u2019ve embraced the South African tradition of using it in something like a British <a href=\"http:\/\/endlessbanquet.blogspot.com\/2006\/11\/ploughmans-lunch-rev-ed.html\">ploughman\u2019s lunch<\/a>\u2026 as a sandwich with sharp cheese on crusty bread \u2013 thick-sliced, if you can get it. A proper cheese-and-chutney sandwich is sweet, tart, savory, sharp, fruity and sticks to the ribs quite nicely.<br \/>\n\u00a0<br \/>\nBut it\u2019s hard to get the right kind of chutney. Store-bought varieties tend to taste more like mango preserves or some kind of apple butter relative.\n<\/td>\n<\/tr>\n<\/table>\n<p align=\"center\"> This recipe (or <i>guide<\/i>) creates the real stuff.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2283\/2771767198_5ae8743e2b_o.jpg\" \/><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>4 pounds firm mangoes, peeled, seeded and cut into 1 1\/2 inch chunks<\/li>\n<li>3 cups cider vinegar<\/li>\n<li>2 cups dark brown sugar<\/li>\n<li>2 cups chopped onions<\/li>\n<li>2 cups seedless raisins (we used both golden and dark)<\/li>\n<li>4 large garlic cloves, finely chopped<\/li>\n<li>3 inches of fresh ginger root, sliced finely<\/li>\n<li>1 1\/2 teaspoons ground mace<\/li>\n<li>1 1\/2 teaspoons ground cloves<\/li>\n<li>1 teaspoon crushed dried hot red pepper<\/li>\n<li>salt to taste<\/li>\n<\/ul>\n<p>Once the mangoes and garlic have been peeled and chopped and the ginger scraped and sliced (which takes longer to do than to write), place everything in a big pot over high heat. Bring to a boil, stirring until the sugar dissolves.  <\/p>\n<p>Reduce the heat and simmer uncovered for 30 to 40 minutes, or until the mango chunks are tender but still intact. Ladle the chutney immediately into jars. <\/p>\n<p>We don\u2019t use any particular <a href=\"http:\/\/www.leenaeats.com\/blog\/index.php\/c65\/canning_not_just_for_your_grandma_anymor\">canning techniques<\/a> and the chutney stays good for two years or more (it usually gets eaten first!). But feel free to <a href=\"http:\/\/blog.podcastalley.com\/2006\/05\/31\/informative-video-podcast-series-canning-food\/\">consult<\/a> with <a href=\"http:\/\/sharonastyk.com\/2008\/07\/17\/water-bath-canning-101\/\">canning enthusiasts<\/a> from elsewhere.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Summer in South Florida means mangoes, and in our family, mangoes mean homemade chutney. \u00a0 \u00a0 This recipe comes from Nai-Nai, who uses a newspaper clipping from the 1960s as a rough guide \u2013 there\u2019s plenty of dabs of this and pinches of that involved in the process. \u00a0 Chutney is usually served as a&hellip;<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[127,85,13,105,130,129,27,128,131,66],"class_list":["post-184","post","type-post","status-publish","format-standard","hentry","category-pickles-relishes-preserves-sauces","tag-brown-sugar","tag-cloves","tag-garlic","tag-ginger","tag-hot-pepper","tag-mace","tag-mango","tag-raisins","tag-salt","tag-vinegar"],"_links":{"self":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=184"}],"version-history":[{"count":17,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/184\/revisions"}],"predecessor-version":[{"id":201,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/184\/revisions\/201"}],"wp:attachment":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}