Dominican Mango Chutney is a traditional Dominican (from the Island of Dominica) recipe for a classic quick chutney of grated mango cooked with herbs, garlic, chilli, salt and sugar. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Dominican Mango Chutney.
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Ingredients:
4 half-ripe mangoes (medium-sized), grated
5 stems of coriander, coarsely chopped
5 chardon béni (culantro) leaves, finely chopped
6-7 garlic cloves, minced
1 scotch bonnet chilli, de-seeded and finely chopped
250ml water
1 tbsp salt
2 tbsp sugar
Method:
Peel the mangoes, and grate them finely. Discard the seed then set the grated mango flesh aside.
Combine the water and salt in a medium-sized pan. Bring to a boil then add the grated mangoes. Continue boiling for about 10 minutes, until the mangoes are slightly softened.
Take the pan off the heat and set aside to cool for 5 minutes.
Combine the coriander, culantro, garlic and scotch bonnet pepper in a blender or food processor. Pulse for 20 seconds until you get a chunky paste.
Add the spicy herb mixture to the boiled mangoes then stir in the 2 tbsp sugar and mix well for 2-3 minutes.
Set the chutney aside to cool at room temperature then transfer it to a sterilized jar or container.
Seal securely and store in the refrigerate where it will keep for 2-3 weeks.
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