I loved Curry Nights growing up. Imagine Trader Vics- 1969- San Francisco- style. My dad would enthusiastically prepare a huge crock of aromatic yellow curry with chicken and coconut and pot of rice. What would begin as a simple dish would take on an explosion of texture, color and flavor as we chopped, sliced and diced an array of fixings to be spooned generously on top. Think tomatoes, scallion, cucumbers, cilantro, raisins, hard boiled eggs, apple, bananas, peanuts, and toasted coconuts- it was a party! Anything was fair game, making the dish even more mouth watering. However, at the top of the “Curry Night Condiment Pyramid” was Mango Chutney, something we would save for the final dollop and continue to pass around the table as we worked our way through the dish. The gold standard was Major Gray’s Mango Chutney. Over the years my dad and I worked on our own version. Dare I say, we may have even beat the Major at his own game!
INGREDIENTS:
(Yields approx 10 cups)
6lbs firm/underripe mango, about 18 cups, diced
3/4 cup fresh ginger, peeled and minced
1 1/2 small hot chili, minced for mild to medium heat (more or less to taste)
6 medium cloves garlic, pressed
1 1/2 tsp kosher salt
3 cups apple cider vinegar
3 cups light brown sugar
2 cups golden raisins
FOR CANNING:
10 x 8oz canning jars with lids and rings
Canning Tongs
Canning Wide-Mouth Funnel
Want a MasterChef tip for dicing mangos? Click here:
PREPARATION:
Combine all ingredients in a large pot. *I like using our 8qt All-Cad Copper Core Stockpot. The 5 ply construction allows for even heat distribution which will help prevent scorching as the mixture reduces for over 2 hours. Having tossed plenty o’ batch of preserves, puddings and creams over the years, I am passionate about heavy weight, quality cookware since MasterChef:) It is worth the investment; your food (and patience) will thank you!
On medium-high, bring to a boil. Reduce heat to medium-low and allow to simmer for approx 2 1/2 hours.
When mangos have turned translucent, take a spoonful and allow to cool to room temperature to test for doneness. Mixture should be similar to the consistency of a jam and a beautiful, deep amber color.
PREPARATION FOR CANNING:
Sterilize canning equipment. Place jars, lids and rings in a large pot covered with water. Bring to a boil and leave for at least 5 minutes. Remove with tongs, just before using.
Carefully spoon hot mango chutney into jars using a wide mouth canning funnel to keep the rim clean. Leave 1/2″ room from top of jar. Wipe rim with damp cloth before placing lid and ring on top. Gently screw on the ring, careful not to over tighten.
Place jars back in a large pot of water, covered by at least 1″ of water. Bring to a boil and sterilize for 10 minutes.
Remove with tongs and lay upside down on a clean dish towel. Do not touch for 24 hours.
Mango Chutney Preserve will be delicious for 6 months. These make great hostess gifts!
Curry night at the Rossi’s:
Grab a bowl and serve yourself. Brown Rice, Coconut Chicken Yellow Curry and the FIXIN’s:
Diced tomato
Cucumber
Hard boiled egg
Apple
Cilantro
Banana
Scallion
Raisins
Peanuts
Toasted coconut
MASTERCHEF MANGO CHUTNEY
For a quick and easy party app, pour 1/2 cup mango chutney on top of your favorite brie. Serve with crostini and some bubbles!
