Mango Chutney

After we had Mariangela's mango chutney in Mérida, I knew I had to give it a shot when I got back to the states. I mostly went off of her commentary on a fairly standard recipe. After cutting up six mangoes, I mixed them with ground cloves and cinnamon, garlic and ginger paste, red wine vinegar, raisins, a chopped onion, brown sugar, and a Little India curry blend (coriander, turmeric, chili powder, mustard seed, black pepper, fennel, dry ginger) and then cooked it for around twenty to twenty fives minutes until it thickened.  I filled up seven 8 oz. jars and sealed them overnight using a pretty standard canning method (the jars in the photo are on the sunny table for photo purposes only). I then used what was left in the pan for my salmon, to which I added some chopped almonds. This was almost like dessert salmon- I had debated halving the amount of brown sugar given in the recipe, but at the last second I added the full amount and it ended up being pretty sweet. I will probably use just a spoonful for salmon in the future; it's a great sweet and spicy seasoning for fish, but a little bit goes a long way. In Venezuela, we were dipping chorizo in mango chutney with great success, so I might give that a shot sometime soon as well.