Bowl of Sweet Mango Chutney
(click to enlarge)

Sweet Mango Chutney


East Africa, Tanzania   -   Achali ya Embe Mbivu
Makes:
Effort:
Sched:
DoAhead:  		 2 cup
**
30 min
Yes		 This fruity chutney with low chili heat can be used as a dip with Vegetables, or with Snacks and Meats.

2
1
1
1/4
1/2
1/2
1
2
1

in

c
t
t
t
T

Mango, ripe (1)  
Ginger root
Habaneros (2)
Lime Juice
Cumin Seed
Sea Salt
Sugar
Olive Oil ExtV
Kaffir Leaf (3)
Make   -   (20 min)
  1. Peel MANGO with a vegetable peeler. Use a knife to cut all the flesh from the Mango and chop it small. You should have between 1-1/2 and 2 cups of mango.
  2. Slice GINGER very thin, cut the slices into threads, and chop fine.
  3. Cap and core HABANERO and chop very fine.
  4. Squeeze LIME JUICE.
  5. Mash together well All Items except the Kaffir Lime Leaf.
  6. Pour into a sauce pan, stir in Kaffir Lime Leaf and bring to a simmer over moderate heat. Simmer stirring for about 5 minutes.
  7. Let cool to room temperature for serving. Refrigerated, it'll keep a few days. Freeze for longer storage.
NOTES:

  1. Mango:

      These should be large mangos ripe enough to eat. Best to buy a few days ahead and let ripen on your counter. For details see our Mangos page.

  2. Habanero Chilis:

      As in West Africa, the Caribbean Habanero / Scotch Bonnet chilis dominate the hot chili segment in East Africa. Two Habaneros capped and cored make this chutney very moderately sharp by Southern California standards, but if you or your guests are from the Frozen North you may want to use just one. For details see our African Chilis page.

  3. Kaffir Lime Leaves:

      These come 2 leaves to a stem, so this recipe needs 1 stem. For details See our Kaffir Lime page. If you don't have them, grate the zest of the limes before you squeeze them for lime juice.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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