In 2004 my husband randomly decided to enter “The Chutney Challenge” at our local botanical garden’s annual mango festival. He is a fantastic cook, so he whipped something delicious up rather quickly. We laughed it off and headed to the mango festival without any expectations. When we got there, we were met by serious contestants who were even more serious about their chutneys. Before we knew it, my husband won first place and knocked out competitiors with long standing rivalries that had been entering for years, yearning for this coveted title. And so, dear readers, this “Spicy Overgrown Mango Chutney” was born. Now we make this mango salsa every summer when the mangoes start showing up in our house by the dozens. Growing up in NY, I don’t think we had a mango in our house… ever, but around this time in Miami, they litter my kitchen counters and I can’t keep up with using them before the go bad. This is a great way to use a few, and makes a great dip to serve or bring to a party. Despite it’s name, it’s not too spicy at all, and you can make it more so if you wish by adding more Jalepeños. It’s basically a mango salsa, but chutney sounds so much more exotic.
I have to give a shout out to this Lékué lime spritzer thing…it is amazing. You stick the end of it into a lemon or lime and it becomes a natural citrus spray bottle and it actually works!
Ok, here’s the recipe… there’s a lot of chopping, but it is worth the work!
Yields: 10 oz.
If you’re not too tired from all of that chopping, mix all of the ingredients together, stirring after each ingredient. Put the mango in last to avoid crushing it. Let the mixture chill in the refrigerator several hours or overnight in a sealed container. The longer it chills, the better it gets. Stir, taste, and adjust the spices, as desired. This is great on fish, chicken, or rice, but our favorite way to eat it is as a dip on crunchy garlic toasts.