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I most commonly see mango chutney served with delicious Indian food such as curry, or fried vegetable fritters. But it can also be a lovely spread to use with goat cheese on crackers or toast, to spread on sandwiches and hamburgers or _____ (you fill in the blank). While you can buy it in the store, why not make your own? Here's how:

 

Mango Chutney

Yield: Makes 1 to 1 1/2 cups

 

Notes: You can substitute powdered cardamom for the pods, just use a small amount so that it complements rather then overwhelms. You can also use fresh ginger instead of powdered (which I generally do), but somehow the dried and powdered works really well in this chutney. Increase the chili flakes for more spice, if desired. Mango chutney is also great with curry powder or garam masala added to it.

 

Ingredients:

 

Directions:

1. In a medium/large pot, heat fat over medium heat until hot. Add onions and garlic. Sprinkle with just a dash of salt. Sauté for about 5 minutes, or until the onions are softening, stirring as needed to prevent burning.

 

2. Meanwhile, place the flat side of a large knife on each cardamom pod and give it a sharp rap with your fist to split it open. Remove all of the seeds. (I left the seeds whole which gave flavor to the chutney as a sauce, but also gave a burst of flavor when you get a bite with a seed in it. You could also grind the seeds into powder.)

 

3. Add the rest of the ingredients (including the cardamom seeds) to the onion and garlic. Bring to a simmer, and keep at a low simmer for 30 minutes. If the chutney ever gets too thick, simply add a bit more water.

 

4. Puree the chutney using an immersion blender, food processor, or blender. Cool. Keeps at least several weeks refrigerated.

 

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