Spicy Mango Chutney
- Ready In:
- 2 mangoes, 1 pound each
- 2 teaspoons garlic, fresh and minced
- 2 teaspoons ginger, fresh and minced
- 2 tablespoons cider vinegar
- 1⁄2 cup dark brown sugar
- 1⁄2 cup golden raisin
- 1 tablespoon fresh lime juice
- 2 teaspoons coarse Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon hot chili paste, such as Sambal
- Peel the mangoes, diced the flesh into small cubes and set aside.
- Simmer the garlic, ginger, vinegar and brown sugar in a small sauce pan for 10 minutes.
- Add mangoes, raisins, lime juice, mustard, salt and Sambal.
- Continue to simmer for 20 minutes.
- Refrigerate. (This chutney will keep refrigerate for up to 1 week).
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I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com