As far as condiments go, chutney is a good choice. Chutneys are made from either fruits or vegetables combined with herbs or spices. Originally from regions of South Asia, chutneys became quite popular by way of Colonial India to England; they are also very prominent in Australia, the Caribbean, and South American countries.
When fruits are in season, mango chutney is high on my family’s request list. Lucky for me, I have the Aroma Pressure Cooker. It makes the one time labor intensive task a real breeze.
This chutney goes well with lamb, chicken, pork, game and of course, curries.
2 tbsp coconut oil
2 cup red onion. diced
1 cup red bell pepper, diced
1/4 cup fresh ginger, finely diced
1 jalapeno pepper, seeded and diced
1 ½ tbsp curry
1/2 tsp cardamom
1/4 tsp cinnamon
1/2 cup brown sugar
1 cup cider vinegar
5 mangoes, peeled and chopped
1 apple, skin on and chopped
1/2 cup golden raisins
1/2 tsp salt and white pepper
Place oil in the inner cooking pot. Using the brown function, sauté the diced onion, bell pepper, ginger, and jalapeño pepper for two minutes or until they just begin to soften. Add the curry, cardamom and cinnamon and cook for an additional minute. Add remaining ingredients to the inner pot and stir until the sugar has dissolved.
Close the lid and cook the chutney on high pressure for six minutes. Allow the pressure cooker to cool and release all pressure, about 12 minutes.
Open lid and using the simmer function, stir the chutney until it thickens to a jam-like consistency.
When cool, spoon into jars and refrigerate. May also be frozen in freezer safe containers.
Over to You
What’s your version of mango chutney? Share and inspire us!