My latest tasty concoction, just made, still warm ~~ mango chutney in a mini avocado! In these pandemic days I am broadening my kitchen skills impressively and chutney has been on my list of things to learn to make for over a decade. Now its done and I wish I never waited.
My very simple small batch ripe mango chutney:
two ripe mangoes, one small onion, spices (I used cumin seeds, cardamom seeds, garam masala, chile flakes) fresh garlic, fresh ginger, dried dates, and coconut oil.
Peel mangoes and cut the fruit off of the pit into large chunks (do enjoy chewing the lovely impossible-to-cut-off fruit from the pits before proceeding!) In mortar & pestle crush the spices. Add a small chunk of fresh ginger sliced, 1 garlic clove, and a few dried medjool dates, cut up into pieces, mash all together, and set aside.
Cut onion into small chunks. Heat 2 tablespoons coconut oil in medium saucepan or skillet, and saute onion. When nearly translucent, add mashed ingredients from mortar, and saute a little bit in the onions and oil. Add mango and stir until mango begins to break down. Add a little sugar, salt, and pepper to taste if you like. As this is a very small batch, and made very quickly, canning is not necessary ~~ just enjoy!
Now you must see this seriously artful little film . . . it is what inspired me to go into my kitchen and make use of the two ripe mangoes!