With mangoes in season, the juicy fruits that are a universal favorite are making their appearance in markets everywhere. People are snapping them up to enjoy as-is, or in their favorite recipes, such as mango salsa. For today’s recipe, we decided to take a page from one of our favorite recipe books, Indian Vegan: 300+ Recipes. One of the best things about this book is the price: for under $3.00 you will get over 300 delicious, authentic indian recipes. That is less than a penny per recipe! Now that is a steal of a deal.
Vegan, Gluten Free Mango Chutney
Yield: 5 Jars
- 2 lbs very firm mango
- 2 cups vegan sugar
- 21 oz gluten free vinegar, either white or apple cider
- 1 (5 cm) piece ginger, peeled
- 4 cloves garlic, peeled
- 2 -4 teaspoons chili powder
- 4 teaspoons mustard seeds
- 8 teaspoons salt
- 1 cup raisins
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Peel the mangoes and cut into small pieces, set aside. Place the sugar and all but 0.6 oz of the vinegar in a pan and simmer for 10 minutes. Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste. Add to the pan and cook for 10 minutes, stirring. Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens. Watch it carefully, as it can catch at this stage!
Pour into sterilized jars, seal with cellophane covers and label. The chutney will keep for several months, but it doesn’t last that long in our house.
Mango chutney is commonly paired with meats and so vegetarians and vegans tend to shy away from it, but mango chutney is versatile and goes well beyond just meat pairings. You can add 1-2 tablespoons of apple cider vinegar to make it into a vinaigrette for salad. It also pairs beautifully with sweet potatoes, rice and tofu. If you want to play up the sweetness, top your favorite vanilla ice cream-alternative with some warmed chutney for a delicious, summer dessert.
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