Mango chutney with papadums is the best food that most people have never tasted. If the Indian food industry had its act together it would rank just behind salsa and tortillas in popularity. It should be up there with butter chicken as the most popular Indian food for people who don’t really like Indian food. While there isn’t a great deal of variation among the butter chicken recipes out there, and all of them taste fantastic to the average person, the recipes for mango chutney vary wildly, from the simple to those with an ingredient list a page long. If you want to be sure of serving your guests something they will definitely like, keep in simple and let the mango be the star of the show with the spices and supporting characters.
- Two diced fresh mangoes
- Half cup roughly diced onion
- 1 cup sugar (brown or white)
- Three tablespoons white vinegar
- ½ tsp turmeric
- Level ¼ tsp ground cloves (cloves are powerful, so you can actually add slightly less, never add more than this)
- 1 tablespoon grated ginger
- Quarter cup water
Throw everything in a pot at the same time, turn on high until it starts to simmer and then turn the heat down on low and allow to gently simmer until the onions and mango are tender, about 30-45 minutes. When everything is tender blend with an immersion blender until smooth and set aside. Bottle half of it and set aside the rest to cool before serving.