When Tom and Bryson give you green mangoes, what do you do with them? First I get excited, then I made mango chutney and pickled mango with them!
I like to try different recipes and have made them with lots of spices, such as cinnamon, nutmeg and allspice, and using simple recipes with vinegar and sugar to make the end product with the basic sweet and sour flavors.
Mango chutney originated in India over 2,500 years ago. The word “chutney” comes from the Hindi word “chatni,” which means”to lick.”
This year, I used the Punahou School mango chutney recipe. It is full of candied fruits as well as sliced citron and I was very intrigued at the end results. Would it be as good as the other recipes I have used in the past? I purchased the candied lemon and orange peel from Amazon and used candied ginger instead of the preserved ginger and really liked this recipe. There was no cinnamon, cloves, allspice and other spices I have used in the past, just a citrusy sweet and sour taste.
Punahou School Mango Chutney
Makes 15 pints
Peel, slice and salt overnight:
10 pounds green mangoes
Boil for 5 minutes, add drained mangoes, cook until tender.
5 pounds sugar
6 to 7 cups cider vinegar, depending on acidity of mangoes
Add and cook slowly to desired consistency:
1-1/2 pounds almonds, blanched and cut into thin strips
1 pound finely sliced candied lemon peel
1 pound finely sliced candied orange peel
2 large onions, chopped fine
1 pound finely sliced citron
2/3 cup green ginger, cook and chopped fine
1 cup finely chopped preserved ginger
2 cloves garlic, chopped fine
8 small Hawaiian chilies, with seeds removed, chopped fine
After cooked to the consistency you prefer, bottle them in sterilized mason jars.
This is the recipe I have used last year and really liked it:
Mango Chutney
15 cups mango slices
3 cups apple cider vinegar
5-1/2 cups brown sugar
1/2 cup chopped fresh ginger
8 cloves garlic, chopped
4 red peppers, seeds removed, or 1 teaspoon crushed red pepper
1 large onion, diced
1/4 cup fresh orange peel, slivered
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon allspice
2-3 cups raisins or craisins
Boil vinegar and sugar, add rest of ingredients and boil for one hour until thick. Mangoes should look brown and translucent.
Major Grey was a 19th-century British Army officer who presumably lived in British India. He created a mango chutney to the liking of the British, who took to the wonderful Indian foods and used the chutney as a condiment, which worked especially well with the Indian curries.
This is Major Grey’s recipe for mango chutney:
Major Grey’s
Mango Chutney
6 cups firm mango
1-¼ cup apple cider vinegar
3 cloves garlic, minced
1 medium lime peeled, deseeded, and diced
1 red onion, diced, about 1-1/2 cups
1 cup golden raisins
1 ginger root, 2-inch piece, peeled and grated
1-1/2 cups dark brown sugar
2 cup white sugar
1/2 cup molasses (unsulphured)
1 cinnamon stick
1 teaspoon yellow mustard seeds
1 teaspoon red chili flakes or one Serrano chili, minced
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Combine all ingredients in a deep saucepan over medium high heat until the sugar and molasses have dissolved and it reaches a gentle simmer.
Reduce the heat to low and cook, stirring often, until thick and syrupy, about one hour. Season to taste with more vinegar or fresh lemon or lime juice.
Pulse several times with an immersion blender, if a smoother consistency is desired.
Ladle into 6 clean and sterilized half-pint jars. Store in the refrigerator for up to 4 weeks or follow canning instructions to keep in your pantry for up to 28 months.
Hawaiian Electric, The Electric Kitchen’s recipe for pickled mangoes has a 5 star rating.
I used this recipe and really liked the end product.
Pickled Mango
Makes 4 quarts
8 cups green mango slices
2 cups sugar
2 cup rice vinegar
1/4 cup Hawaiian salt
10 li hing mui
Put the mango slices into a jar.
Combine remaining ingredients.
Bring to a boil, cool to lukewarm.
Pour over the mangoes.
Let stand for 24 hours, then store in the refrigerator.
Here’s some interesting facts about mangoes:
• Mangoes originally came from India over 5,000 years ago.
• In India, mangoes are considered a gift of love and a symbol of abundance.
• A mango tree can grow up to 100 feet tall.
• Did you know that the mango is a relative of cashew and pistachio trees?
• Giving someone a basket of mangoes is a gesture of friendship.
• Unripe mangoes have more vitamin C and when ripe, more vitamin A.
• Mangoes are considered the king of fruits.
• The leaves of the mangoes are toxic to humans and animals and even brushing up against the leaves could bring up allergic reactions to sensitive people. The allergen is due to the presence of urushiol, also found in poison ivy.
• Mangoes are thought to prevent insomnia and provide better sleep.
• The sweetest mango is the Philippine Carabao mango, being sweet fiber-free.
• The largest producers of mangoes are from India, followed by China, Indonesia and Pakistan.
Email Audrey Wilson at brogers@hawaiitribune-herald.com.
