This time of year I find myself looking at my larder and wondering what on earth I am going to do with all of the jars of goodies that I have put up. And then, the next thing I know, I find myself in the kitchen canning another batch of something that struck my fancy. I can’t help it. I am a canning hoarder. There. I said it. My sister thinks that I am secretly a practicing Mormon – LOL!

So a couple weeks back, when I was working through the recipes I had in mind for the sauces from Kolander Grubb’s, I ran into a bit of a snag, so to speak. I was struggling with the Sweet Orange-Mango sauce. The one sauce that I originally thought would be a slam dunk to work with was turning out to be the most challenging. The problem: the sauce’s complexities were getting lost in some of the recipes I was using it in. This sauce, while mostly sweet on the front end, has this lovely black pepper finish. I really wanted to show this sauce in its best light. The question was how.

I currently have 2 favorite cuisines: Indian and Chinese/Asian. Sadly, what are my favorite changes a lot. Fickle some would call it. I discovered today that explaining fickle to a seven year old is a lot harder than you think. Anyway, in tackling the challenge of a complex, yet sweet, sauce I decided that I had to go head-to-head, tit for tat. That meant matching the sweet, the peppery and the vinegar as well. In other words: chutney. I personally love chutney. I love fruit in general and eat it at nearly every meal. My spouse thinks that fruit should not be mixed in with other things, specifically whatever else he is eating.

For this challenge, I made a quick chutney (did I mention I love Indian food?) with mango and macadamia nuts and served it with Indian samosas. While I nearly ate the entire jar myself, my spouse has yet to try it. Maybe someday soon. After all, I do have more jars of this.

Quick Mango-Mango Chutney
2 lbs of mango, peeled, stone removed and cut into 1″ cubes
1 tsp. salt
1 cup apple cider vinegar
3/4 cup sugar
2 green apples, peeled, cored, and roughly chopped
1/2 cup macadamia nuts, roughly chopped
1/2 cup raisins (I used Sultana)
1/2 cup Kolander Grubb’s Sweet Orange-Mango BBQ sauce
1 tsp. freshly ground black pepper
1 onion, chopped
2 cloves garlic, crushed
2 tsp. freshly grated ginger

In a non-reactive bowl, add the mango and salt. Toss to coat and set aside. In a large heavy pot, add the sugar and vinegar and heat on low until dissolved. Add the mangos and the remaining ingredients and slowly bring to a boil over medium heat, stirring occasionally. Reduce the heat to maintain the simmer and cook for about an hour, stirring more frequently towards the end of cooking as the mixture thickens and very little liquid remains.

Spoon the chutney into warm sterilized jars, cover and seal. Store in a cool dark place. The chutney will need 2 weeks for the flavors to fully mature. Use within one year of making (be sure to date your jars!).


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