The previous recipe calls for "store bought" mango chutney. I do not like buying anything store bought if I don't have to! It's always so much more rewarding to make it yourself and then brag about it but act humble at the same time.
Guest: "This is so good! You made this yourself? How impressive!"
You: "Oh really, you like it? I'm so glad! I didn't know how it would turn out."
Inner Monologue: "Of course it's good. I'm amazing. I need to open my own restaurant."
I'm KIDDING, of course! Usually, I'm so insecure when I cook that when people tell me they like it, I really think they hate it and are just being nice.
I made this for my memorial day barbecue and it really is delicious.
Mango Chutney adapted from Food and Wine Magazine
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground coriander
- One 2-inch cinnamon stick
- Pinch of ground cloves
- 1 small bay leaf
- 4 cups finely diced mango ( 1/2 inch)
- 1 small garlic clove, minced
- 1/2 teaspoon finely grated fresh ginger
- 1/2 small Scotch bonnet or habanero chile, minced
- Salt and freshly ground white pepper
- In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer. Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper. Simmer over low heat for 30 minutes. Let cool. Discard the cinnamon and bay leaf. Serve at room temperature or chilled.
MAKE AHEAD The chutney can be refrigerated for up to 2 weeks