Aruba Mango Chutney is a traditional Aruban recipe for a classic chutney of mangoes with hot chilli, sugar and spices cooked in a white wine vinegar base. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Aruba Mango Chutney.
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Ingredients:
2 Onions, peeled and chopped
1 tbsp vegetable oil
200g brown sugar
600g ripe mangoes, peeled, pitted and coarsely chopped
1 red habanero chilli, de-seeded and finely chopped
2 tsp curry powder
½ tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground allspice
½ tsp salt
250ml white wine vinegar
2 litres water
Method:
Place a large, heavy-based pan over medium heat. Add the oil and use to fry the onion until transparent (about 5 minutes). Make sure you don't let the onions brown as this will result in a bitter taste.
Add the remaining ingredients to the pan. Stir to combine and leave to boil over medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.
After 30 minutes, reduce the heat down and let the chutney cook down until it attains a thick jam like consistency. This should take between 90 minutes to 2 hours. Stir every now and again to prevent sticking to the bottom of the pan. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is.
If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an air tight container.
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