Mango Chutney
Jamaican Mango Chutney is a sweet and tangy condiment that has its own unique taste and flavour. It is a perfect accompaniment to various dishes and can be used as a marinade or a dressing to enhance the overall flavour of any dish.
Originating from India, chutney was introduced to Jamaica during the colonization period. Over time, Jamaican chefs have added their own twist to the traditional chutney recipe by incorporating the fresh and juicy sweet mangoes, which are indigenous to the island. Jamaican Mango Chutney has become a staple in Jamaican cuisine and is often consumed with meats, fish, vegetables, and even as a dip or spread.
Mango Chutney is made using a combination of fresh and dried ingredients. The recipe typically calls for fresh mango, onion, garlic, ginger, and hot peppers. The dried ingredients include raisins or dates, mustard seeds, fenugreek seeds, cumin seeds, and cloves. The mixture is then mixed with a blend of spices such as cinnamon, allspice, nutmeg, and turmeric, which gives the chutney its signature flavour.
To prepare this delicious chutney, one must first cut fresh mangoes into small chunks, removing the skin and pit. Onions, garlic, and ginger are also diced and then sauteed in the pot, along with hot peppers. Once the onions become translucent, the dried ingredients are added along with the spices, all ensuring they are well combined. After simmering for a few minutes, the fresh mangoes are added to the pot, and the mixture is cooked over low heat until thick and softened, giving it its characteristic chutney texture.
Jamaican Mango Chutney can be enjoyed fresh, but it is advisable to allow the chutney to rest for a couple of days to allow the flavours to meld, resulting in a more robust and delicious flavour profile. The chutney can be stored in the refrigerator for up to three weeks and can also be canned for longer-term storage.
In Jamaica, Mango Chutney is enjoyed with a wide variety of dishes, such as jerk chicken, curry goat, grilled fish or vegetables, and even served alongside scones or biscuits. It can be used in place of ketchup or relish, and as a condiment to liven up sandwiches, wraps, and hamburgers.
Jamaican Mango Chutney has evolved over time, and now there are many variations of this delicious accompaniment. Some recipes include adding pineapple, tamarind, or even papaya to the chutney mixture. Others use different types of peppers, such as scotch bonnet or habanero, to give the chutney an even more potent kick.
In conclusion, Jamaican Mango Chutney is a treat to the taste buds, and its versatility in the kitchen is unmatched. It adds a burst of flavour to favorite dishes, making it a must-have condiment in any Jamaican kitchen. With its combination of sweet and spicy flavours, this chutney is sure to become a favourite.
Ingredients:
- 4 cups peeled and diced ripe mangoes
- 1 cup chopped onions
- 1 cup cider vinegar
- 1 cup brown sugar
- 1/2 cup raisins
- 1/4 cup chopped crystallized ginger
- 1 tablespoon yellow mustard seeds
- 1 tablespoon chopped garlic
- 1 tablespoon salt
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
Instructions:
- In a large saucepan, combine the mangoes, onions, cider vinegar, brown sugar, and raisins.
- Add the crystallized ginger, mustard seeds, garlic, salt, allspice, and cayenne pepper.
- Stir well and bring to a boil over high heat.
- Reduce the heat to low and simmer for about 45 minutes, stirring occasionally.
- The chutney should be thick and jam-like once done.
- Remove the saucepan from the heat and let it cool for a few minutes.
- Pour the chutney into sterilized jars and let them cool before storing in the fridge.
- Enjoy the Jamaican Mango Chutney as a condiment with grilled chicken or as a spread on crackers.