I already knew about the "sunlight on the sand", and "moonlight on the sea", and now I know first hand about the mangoes you can pick right off a tree.Our friends Joyce and Gord have a huge mango tree in their yard, and the fruit was just begging to be made into something delectable. Believe me when Joyce invited me over to have a girls' day making chutney with her and Karen, I couldn't get out of the door fast enough.
The process was very straight forward but involved a lot of chopping. I wept with the onions, Joyce burned with the jalapenos, and Karen gingerly carved up the ginger (she fancies herself as a princess so we gave her the least painful job). All this mindless chopping invited lots of lively conversation, and just the odd bit of gossip. Well maybe a little more than the odd bit, but hey we had to pass the time.
Eventually we were back on track and as the chutney merrily simmered away we enjoyed a wonderful mango smoothie prepared by Joyce in her brand new Vita-mix blender. Yum! Of course we had to relax now after all that chopping and mopping, because the mixture takes 2 hours to cook. We didn't have any choice but to share even more heart warming and tear jerking tales.
16 c. sliced green or half-ripe mangoes
1/2 c. Hawaiian salt
12 c. sugar
3 c. vinegar
2 c. light corn syrup
2 c. water
1c. ginger root, chopped fine
1 lb. raisins
6 medium onions chopped into small pieces
2 T garlic, chopped fine
1 T ground cloves
1 T cinnamon
1 T ground nutmeg
1 c. blanched almonds, cut in strips
12 small chili peppers, seeds removed
4 t. salt or to taste
zest of 3 limes
1/2 cup rum
Salt mangoes overnight in Hawaiian salt. When ready to make chutney, rinse. Boil syrup of sugar, vinegar, light corn syrup, water and ginger root for 15 minutes. Add mangoes by the handful to get them covered with syrup. Add remaining ingredients except rum. Cook 1.5 to 2 hours or until chutney is thick and mangoes are tender (not mushy). Stir every 10 to 15 minutes to prevent burning. Add the rum toward the end of the cooking time and mix well. Pour into hot serilized jars. Seal with paraffin.