Hawaiian Mango Chutney

Hawaiian Mango Chutney Recipe - Authentic Island Flavor

Region / culture: Hawaii | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Hawaiian Mango Chutney is a sweet and tangy condiment that adds a burst of tropical flavor to any dish. Made with ripe mangoes, fresh pineapple, papaya, and a blend of spices, this chutney is a versatile addition to your culinary repertoire.

History

Mango chutney has its origins in India, where it is a popular accompaniment to many dishes. The addition of tropical fruits like pineapple and papaya gives this Hawaiian version a unique twist, perfect for adding a taste of the islands to your meals.

Ingredients

1 ripe mango, peeled, pitted, and diced
1 cup fresh pineapple, diced
1 small papaya, peeled, seeded, and diced
1 medium red onion, diced
2 to 3 garlic cloves, minced
1 tbsp fresh ginger, minced
0.75 cup red wine vinegar
0.25 cup apple cider or juice
0.33 cup brown sugar
0.5 tsp ground cloves
0.5 tsp ground cumin
0.5 tsp freshly ground black pepper
0.5 tsp sea salt
1 kiwi fruit, peeled and diced

How to prepare

Place all ingredients, except the kiwi, in a saucepan that does not react with the ingredients.
Simmer the mixture over medium heat and cook for 15 to 20 minutes, stirring occasionally.
Reduce the heat as the mixture starts to thicken.
Add the kiwi and continue cooking for another 5 minutes.
Let the chutney cool down to room temperature, then refrigerate it.
If refrigerated, the chutney will stay fresh for 2 weeks.
Serve the chutney alongside grilled fish, chicken, or vegetables.

Variations

Add a pinch of chili flakes for a spicy kick.
Substitute the pineapple with diced peaches for a different flavor profile.
Stir in some chopped cilantro for a fresh herbaceous note.

Cooking Tips & Tricks

Be sure to use ripe mangoes for the best flavor in this chutney.

- Adjust the sweetness and spiciness to your liking by adding more or less brown sugar and cloves.

- Store the chutney in an airtight container in the refrigerator to keep it fresh for longer.

Serving Suggestions

Serve this chutney alongside grilled fish, chicken, or vegetables for a taste of the tropics. It also pairs well with rice dishes or as a topping for sandwiches.

Cooking Techniques

Simmering the chutney allows the flavors to meld together and the mixture to thicken to the desired consistency.

Ingredient Substitutions

If you can't find fresh pineapple, you can use canned pineapple chunks in juice as a substitute.

Make Ahead Tips

This chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Presentation Ideas

Serve the chutney in a small bowl garnished with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

This chutney pairs well with grilled meats, seafood, or tofu. It also complements curries and rice dishes.

Storage and Reheating Instructions

Store any leftover chutney in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Calories: 110 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 0.5g per serving

Proteins

Protein: 1g per serving

Vitamins and minerals

This chutney is a good source of Vitamin C, Vitamin A, and fiber.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This Hawaiian Mango Chutney is a flavorful condiment that is low in fat and calories, making it a healthy addition to your meals.

Summary

Hawaiian Mango Chutney is a delicious and versatile condiment that adds a taste of the islands to your meals. With its sweet and tangy flavor profile, this chutney is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a sunny day in Hawaii, and I was visiting a friend who had just moved to the island. As we sat on her lanai, sipping on fresh pineapple juice and enjoying the ocean breeze, she brought out a bowl of the most vibrant and delicious looking mango chutney I had ever seen.

I had always been a lover of chutneys, with their sweet and tangy flavors that perfectly complemented any savory dish. But this Hawaiian Mango Chutney was unlike any I had ever tasted before. The ripe mangoes were bursting with juicy sweetness, while the ginger and chili added a spicy kick that danced on my taste buds.

I begged my friend for the recipe, but she just smiled and said it was a family secret passed down through generations. Determined to recreate this magical chutney in my own kitchen, I set out on a mission to learn the art of Hawaiian cooking.

I spent weeks exploring the local markets, talking to the vendors and learning about the unique ingredients that made Hawaiian cuisine so special. I discovered exotic fruits like lychee and passion fruit, as well as traditional staples like taro and poi. But it was the mangoes that captured my heart, their golden flesh radiating the warmth of the island sun.

I sought out the guidance of a local chef who had a reputation for his inventive and flavorful dishes. He welcomed me into his kitchen, where the aroma of spices and herbs filled the air. With his patient guidance, I learned to balance the sweetness of the mango with the heat of the chili and the freshness of the ginger.

Together, we chopped, diced, and stirred, transforming the humble mangoes into a symphony of flavors that danced on my palate. As we tasted the final product, a smile spread across the chef's face, and I knew I had finally mastered the art of Hawaiian Mango Chutney.

Over the years, I have continued to refine the recipe, adding my own twists and variations to make it truly my own. I have shared it with friends and family, who have all marveled at the exotic flavors and vibrant colors of this tropical delight.

Every time I make this chutney, I am transported back to that sunny day in Hawaii, where the ocean breeze kissed my skin and the mangoes ripened on the trees. The memories of my culinary journey fill me with gratitude for the rich tapestry of flavors and experiences that have shaped me into the cook I am today.

And so, whenever I spoon a dollop of Hawaiian Mango Chutney onto a plate of grilled fish or roasted vegetables, I am reminded of the beauty and magic of the island that first inspired me to create this masterpiece. The flavors of Hawaii are forever etched into my heart, a reminder of the joy that can be found in the simple act of cooking and sharing a meal with loved ones.