Mango chutney is one of my favorite sides. I love it. I love it, I should say, when it's homemade. I am not a fan of the store-bought stuff, which tastes (to me, anyway) like floor cleaner with some sugar stirred in. I like my mango chutney sweet and sour and spicy and sticky and delicious. I love it on curry. It's also good poured abundantly over a whole package of plain cream cheese, and then dipped into with crackers. My mother-in-law makes a mean mango chutney. This is her recipe, the way I make it. It keeps practically forever if you put it in jars in your fridge or freezer. Enjoy!
3 large mangos (unripe is better than ripe)
1 stick cinnamon, or 1/2 tsp ground cinnamon
2 T ginger root, grated OR 1/2 tsp ground dried ginger
1 onion, chopped
1 tsp chili powder
1 T salt
1/4 cup white raisins (regular are also fine)
1 1/4 cup apple cider vinegar
2 cloves garlic, minced
1 lemon, juiced
4 cups sugar
1/8 tsp cayenne pepper (optional)
Put all ingredients in a large saucepan and stir well. Bring to a boil over high heat, then reduce heat to low and simmer, covered for about 30 minutes. It should be really juicy by this point. Remove the cover, turn the heat to medium, and cook, stirring occasionally, until slightly thick, about 45 minutes. Pour into jars and let cool completely before covering. Chutney will thicken upon standing.
Makes about 6 cups.