The chutney mix just before cooking (above)
The chutney mix almost cooked
A spoonful of the finished product before putting it into jars - delicious !Mango’s grow in abundance in the hot, tropical Tanzanian coastal heat and you can buy a huge bucket of delicious, green skinned mango’s (over 30 in a bucket) for around 4000/= Tanzanian Shillings (about U$3) along the main road between Tanga/Pangani and Moshi/Arusha.
The mango’s are usually sold by young men standing on the roadside and when you stop your car, they all come running up to you holding the heavily laden buckets with their fragrant, juicy fruit spilling out over the top. We usually buy a couple of buckets and when we get home, divide the mango’s up amongst the staff as they are a real treat. I keep some for us for fruit salads and for eating whole, and the rest get used to make Mango Chutney.
This coastal trip was no different, and we came home laden with delicious mangos, their peppery fragrance filling the car as we continued our long, hot, journey home …..
This recipe is one which I came up with to suit my own taste, because although I enjoy spicy foods I don’t enjoy mango chutney which is too hot or peppery (the mango’s here themselves have a slightly peppery taste, not to mention the peppery taste of the fresh ginger which is added to the chutney), especially if used as an accompaniment to a hot curry ! (My daughter also much prefers this more ‘child friendly’ version).
This Mango Chutney goes well with cold meats, pickles and cheese and of course can be added to sandwich fillings or served with curries, too.
Tanzanian Mango Chutney
800 gm almost ripe Mangos, peeled with pips removed & cut into cubes
4 red Onions, sliced into cubes
1 cup white grape Vinegar
1 cup brown Sugar
2 tbsp finely grated fresh Garlic
1 tbsp finely grated fresh Ginger
1 tsp Mustard Seeds
Salt – to taste
Place all the ingredients in a heavy bottomed saucepan & bring to the boil, stirring frequently. Reduce the heat and simmer for about an hour (stirring from time to time to prevent sticking and burning) until the mixture has thickened & reduced in quantity. Pour into sterilized glass jars and seal.
The mango’s are usually sold by young men standing on the roadside and when you stop your car, they all come running up to you holding the heavily laden buckets with their fragrant, juicy fruit spilling out over the top. We usually buy a couple of buckets and when we get home, divide the mango’s up amongst the staff as they are a real treat. I keep some for us for fruit salads and for eating whole, and the rest get used to make Mango Chutney.
This coastal trip was no different, and we came home laden with delicious mangos, their peppery fragrance filling the car as we continued our long, hot, journey home …..
This recipe is one which I came up with to suit my own taste, because although I enjoy spicy foods I don’t enjoy mango chutney which is too hot or peppery (the mango’s here themselves have a slightly peppery taste, not to mention the peppery taste of the fresh ginger which is added to the chutney), especially if used as an accompaniment to a hot curry ! (My daughter also much prefers this more ‘child friendly’ version).
This Mango Chutney goes well with cold meats, pickles and cheese and of course can be added to sandwich fillings or served with curries, too.
Tanzanian Mango Chutney
800 gm almost ripe Mangos, peeled with pips removed & cut into cubes
4 red Onions, sliced into cubes
1 cup white grape Vinegar
1 cup brown Sugar
2 tbsp finely grated fresh Garlic
1 tbsp finely grated fresh Ginger
1 tsp Mustard Seeds
Salt – to taste
Place all the ingredients in a heavy bottomed saucepan & bring to the boil, stirring frequently. Reduce the heat and simmer for about an hour (stirring from time to time to prevent sticking and burning) until the mixture has thickened & reduced in quantity. Pour into sterilized glass jars and seal.
