Summer Mango Mulberry Chutney Recipes
SUMMER MANGO-MULBERRY CHUTNEY
I couldn't find many recipes online for using mulberries except for baked goods. I wanted to make something different so I developed this chutney recipe. I was so pleased with the results - esp. when served with pork tenderloin - I just had to post it!
Provided by pancoes
Categories Chutneys
Time 45m
Yield 2 Cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put the mulberries, mango, 1/4 c water and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
- Add all the other ingredients. Bring to a boil, stirring often.
- Allow the chutney to boil till it forms a thick jam, about 20 minutes. Stir often.
- Allow to cool, covered. Refrigerate. Wait a week for the flavors to marry.
- This recipe is small enough that I usually use it up in a few weeks so its not worth the trouble of canning. However, if you have access to more berries I highly recommend canning - the vinegar and sugar make this a perfect dish to preserve for the winter months and would be awesome with turkey at Thanksgiving!
- Variations/Additions: Seeded and chopped jalapeno, diced peaches, shredded apples, raspberries instead of mulberries (may need more sugar), or substitute orange or lemon juice for the ¼ c water. Fresh mint or chopped nuts.
- For an Indian flavor, add ½ tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds, fry in a little oil to open up the flavors before adding.
- Cinnamon, nutmeg, cloves, and allspice berries can be added or dried fruit such as cranberries and raisins - but these remind me of fall/winter foods so I do not use them in the summer.
Nutrition Facts : Calories 168.4, Fat 0.4, SaturatedFat 0.1, Sodium 209.5, Carbohydrate 41.5, Fiber 1.9, Sugar 38.7, Protein 1.4
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