This mango chutney is the perfect condiment to serve with tacos or on top of grilled steak or chops. It's well spiced and really lets the natural tropical flavor of the fruit shine.
- 1 small Granny Smith apple, peeled, cored, and chopped into 1/4-inch pieces
- 2 ripe mangos, peeled, pitted, and chopped into ¼-inch cubes
- 1 small red onion, chopped finely
- 1/4 red bell pepper, chopped into 1/4-inch pieces
- 1/2 Cup granulated sugar
- 1/4 Cup golden raisins
- 1/4 Cup distilled white vinegar
- One 1 1/2-inch piece fresh ginger, peeled and grated
- 1 1/2 Tablespoon lemon juice
- 1/2 Teaspoon curry powder
- 1/4 Teaspoon green cardamom
- 1/4 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg, preferably freshly grated
- 1/4 Teaspoon kosher salt
In a medium-sized saucepan, combine the apple, mangos, onion, bell pepper, sugar, raisins, vinegar, and ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the fruit is tender and the mixture has thickened, about 20 minutes.
Add the remaining ingredients, increase the heat to high, and bring to a gentle boil for 5 minutes. Then, turn off the heat and transfer to a medium-sized bowl. Once the chutney has cooled to room temperature, cover the bowl with plastic wrap and refrigerate until well chilled, at least 30 minutes. The chutney can be stored in an airtight container for up to 1 week.