Summer Mango-Mulberry Chutney
I couldn't find many recipes online for using mulberries except for baked goods. I wanted to make something different so I developed this chutney recipe. I was so pleased with the results - esp. when served with pork tenderloin - I just had to post it!
- Ready In:
- 2 cups ripe mulberries, washed
- 1 mango, peeled and grated
- 1⁄4 cup water
- 1 small onion, diced small
- 3⁄4 cup brown sugar (can substitute raw cane sugar for vegan version)
- 1⁄2 cup apple cider vinegar (or more to taste)
- 1⁄2 teaspoon grated ginger or 1 teaspoon dried ginger
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon lemon pepper seasoning (or more to taste)
- 1⁄8 teaspoon chili flakes (or more to taste)
- Put the mulberries, mango, 1/4 c water and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
- Add all the other ingredients. Bring to a boil, stirring often.
- Allow the chutney to boil till it forms a thick jam, about 20 minutes. Stir often.
- Allow to cool, covered. Refrigerate. Wait a week for the flavors to marry.
- This recipe is small enough that I usually use it up in a few weeks so its not worth the trouble of canning. However, if you have access to more berries I highly recommend canning - the vinegar and sugar make this a perfect dish to preserve for the winter months and would be awesome with turkey at Thanksgiving!
- Variations/Additions: Seeded and chopped jalapeno, diced peaches, shredded apples, raspberries instead of mulberries (may need more sugar), or substitute orange or lemon juice for the ¼ c water. Fresh mint or chopped nuts.
- For an Indian flavor, add ½ tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds, fry in a little oil to open up the flavors before adding.
- Cinnamon, nutmeg, cloves, and allspice berries can be added or dried fruit such as cranberries and raisins – but these remind me of fall/winter foods so I do not use them in the summer.