Jamaican Mango Chutney
Jamaican Mango Chutney - kvalifood.com
A cooked mango condiment with raisins, curry powder, and scotch bonnet – a product of Indo-Jamaican fusion. The raisins are a hallmark of the Jamaican version, setting it apart from Indian mango chutneys. Everything simmers together until thick and jam-like.
Serve it alongside curried goat, jerk chicken, fried fish, or roti. It also works as a glaze for grilled pork or chicken, or as a spread on sandwiches.
Makes ca. 500 ml
Ingredients
- 2 large ripe mangoes (ca. 500 g), peeled, diced
- 75 g raisins
- 1 small onion, finely chopped
- 1 scotch bonnet pepper, seeded, minced
- 1 tbsp fresh ginger, finely grated
- 1 garlic clove, minced
- 100 g brown sugar
- 120 ml white vinegar
- 1 tsp curry powder
- 1/2 tsp ground allspice
- 1/4 tsp salt
Directions
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Combine the mangoes, raisins, onion, scotch bonnet, ginger, and garlic in a medium saucepan.
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Add the brown sugar, vinegar, curry powder, allspice, and salt. Stir to combine.
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Bring to a boil over medium heat, then reduce to low.
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Simmer uncovered, stirring occasionally, for 20-30 minutes until thickened to a jam-like consistency.
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Remove from heat and let cool. Transfer to sterilised jars.
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Refrigerate. Keeps for 1 month or longer.
Notes
- Green (unripe) mangoes make a tangier chutney. Add extra sugar to balance.
- A small piece of dried tamarind added during cooking gives authentic depth.
- For a more Indian-influenced version, substitute warm spices (cardamom, cinnamon, cloves) for the curry powder.
- Cane vinegar is the most traditional choice if available.
See Also
Trinidadian Pepper Sauce
Sambal Oelek
