This is the most flavorful chutney in the world…ok, well in my world. My mother taught me how to make this as a child, and of course, I have had to experiment with every batch. I hope you enjoy this as much as I do. Thanks, mom!
MANGLED MANGO & APPLE CHUTNEY
March 13, 2016
: 1-pint
: 15 min
: 45 min
: 1 hr
Ingredients
- 1 cup coconut sugar or birch tree sugar
- 1 cup apple cider vinegar
- 1/2 cup chopped onions
- 2 apples seeded and chopped I leave the skin on!
- 2 mango skinned and sliced
- 1/4 raisins or dried cranberries
- 1 tsp red pepper flakes
- 1 tbsp grated fresh ginger
- dash ground cinnamon and cloves
Directions
- Step 1 Place all ingredients in a saucepan and simmer on low for 40-45 minutes with the lid off. Stir often to keep from scorching on the bottom.
- Step 2 Store in a sealed canning jar in the refrigerator for up to 6 months!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.