We are now officially in mango overflow mode.  As everyone else in the area is as well, giving mangoes away is not an option.  The river of yellow flowing down Leo’s hill is indicative of what you can see all over town:  Mangoes everywhere!  You can smell it in the air:  the warm, almost sickly sweet smell of over-ripe mangoes.  Fortunately, our large mango tree is quite a ways down the valley so the smell doesn’t make it to the house!

I had planned to try a number of mango chutney recipes to find one we both liked (this is important as I plan to jar a year’s supply for us!).  I hit gold on the first try:  Gujarati Mango Chutney from the beautiful cookbook “Mango & Curry Leaves: Culinary Travels Through The great Subcontintent” 

As a side note, all of Jeffrey Alford and Naomi Duguid’s cookbooks are a treat to the eye and eventually the pallet. Their books are travel-food logs which contain recipes but also include local lore and tales of life and food.

But back to the chutney.  I halved the recipe first time around.  It was so tasty that I made it again shortly after and canned the results in using “proper” canning jars and fully-blown canning procedures.

Jeffrey Alford and Naomi Duguid’s Gujarati Mango Chutney 

6 cups chopped peeled unripe manoges

1.5 cups sugar (recipe called for 2.5 cups but we prefer our chutney less sweet)

2 TBS salt ( I used a bit less)

1/2 cup vegetable oil

1 TBS back mustard seeds

1/4 tsp asafoetida powder

2 tsp cumin seeds, crushed

2 cloves

One 3-inch cinnamon stick

1/2 tsp turmeric

1/4 + a bit tsp cayenne

 

Place mangoes in bowl with sugar and salt.  Mix.

Heat oil in heavy pot over med-high heat.  Add mustard seeds until they pop.

Lower heat and add asafoetida, then the cumin, cloves and cinnamon stick.  Stir. 

Add mango mixture.

Bring to a boil, stirring then lower heat to maintain strong simmer.

Stir in turmeric and simmer uncovered until most of the liquid evaporates and the mixture thickens (about 45 min to an hour for me).

Stir in cayenne to taste then spoon into sterilized jars.

Enjoy!  Nick is especially partial to cheddar cheese and chutney sandwiches.