What do you do when you have too many mangoes ? I love mango season. Here in the USA, we enjoy them starting mid spring and the supply trickles off by mid summer in July. There are times we have so many mangoes that they ripen faster than we can eat them ,
And this is how I happened to make chutney. I had bought several cases of mangoes. They are my favorite fruit because I grew up with them in the Philippines. What I forgot was that when the mangoes ripen,it happens fast and you have to act quickly before they spoil.
My plan was to make mango jam, which I adore and I learned to make as a child. But I remembered mom used to make mango chutney, a sweet-sour-savory jam-like side that was great to pair with grilled dishes. I liked the latter plan because I could do it in a shorter time.
Making mango chutney is one of the easiest things to cook. It comes together in less than an hour. What’s best, the bottled mango chutney you make lasts long into the fall and winter, if there’s any left, though.
The very sweet, fully ripened succulent mango slices combined well with the melange of ingredients in the pan. After the chutney boiled and simmered, it took on a shiny, honey-like glaze. I sampled a few teaspoons with a newly pan seared pork chop. The sweet yet tart chutney with a jelly-like consistency enhanced the simplicity of the savory pork chop,perfectly served with fragrant rice.
What a wonderful way to enjoy the abundance of mangoes — make some chutney in the summer and relish it nearly all year long!