Pacific Rim Mango Chutney

20 April 2013

I've been luck enough to have the chance to try out a few products from Blue Heron Herbary - they are really wonderful herb farm just outside of Portland & have recently released a line of infused vinegars. One of my favorite infusions it the Pacific Rim - it's a blend of rice wine vinegar, fennel, green chives, lemon grass, licorice root, star anise, and ginger. As soon as I smelled it, I immediately thought chutney!

I adore mango chutney because it is sweet, but still really stands up to anything you add it to and mangoes just so happen to be in season right now! Chutney is really versitile. It is traditionally served as a sweet balancing side dish for a spicy curry dishes, but you can use it for a number of things.  I made a delicious fruity salad by mixing chutney a bit with lime juice, olive oil, and a touch of honey - perfect dish for those spring days.  It's also lovely with meats, cheeses (cream, blue, or goat are my favorites), or as a condiment for your leftover turkey sandwich!

Pacific Rim Mango Chutney
Makes 3 pints
2 cups sugar
1 cup Pacific Rim vinegar
1 tablespoon lemon juice or citric acid
6 cups of peeled & chopped mangoes - slightly underripe (about 6 mangoes)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped (or 1 1/2 tablespoons ginger paste)
1 garlic clove, minced
1 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
1/4 teaspoon ground star anise (or ground cloves)
1/2 teaspoon red chili flakes (add more or less depending on your heat preference)

Combine sugar, vinegar, & lemon juice in a large pot. Bring to a boil and stir until sugar dissolves.
Add remaining ingredients and simmer uncovered for about an hour to an hour and a half. The longer you cook it, the thicker your chutney will be, so the time is all about your preference (remember that it will thicken a bit more once cooled), but you want it to at least get all the ingredients nice and softened & get a bit of a syrupy texture.
Ladle hot mixture into sterilized jars & process in a water bath for 20 minutes.

Note: You could substitute a regular rice wine or white vinegar for the Pacific Rim, but you will loose a bit of flavor.  If you choose to do white or apple cider vinegar, you could omit the lemon juice or citric acid since those vingers contain a higher acid level than rice wine vinegar.  I do think the rice wine vinegar & lemon juice combination creates are more well-rounded soft flavor that is a bit less abrasive than other vinegars.  

No Comments Yet, Leave Yours!

Thank you so much for commenting!

Blogging tips