Simmer up this Sweet and Savory, Apricot Mango Chutney…it will be the perfect accompaniment to your Spring Holiday Meal.
I was so pleasantly surprised by how delicious this Chutney was when paired with a Roast Leg of Lamb. It was festive and sweet and would taste just as yummy when served with a Smoked or Fresh Ham.
This recipe happens to be simple to put together and will keep in the fridge for a week or two. My favorite part is that you can make it several days ahead and let the flavors come together. If you like, heat it up just before serving, or bring it to the table room temperature.
Either way this Apricot Mango Chutney is sure to be a hit!
Ingredients:
2 Anjou pears, leave skin on; dice
2 Mangos, peeled and diced
2 Cans of apricots in pear juice; drained
12 Dried apricots
1 Red onion; diced
1 Jalapeño pepper; seeds removed, and diced
1 Cinnamon stick
One inch piece of ginger; peeled and grated
Zest of one lemon
Zest of one lime
1/2 Cup of granulated sugar
1/2 Cup of Champagne Vinegar
1/4 teaspoon of ground Cardamom
This Chutney is best made the day ahead, but can also be served immediately.
Place all of the ingredients in a medium to large saucepan. Bring to a boil over medium high heat while stirring. Once the mixture has come to a boil, lower heat to a simmer and cover the pot. Let the chutney simmer for 60-90 minutes, stirring occasionally, until all of the fruits have softened and most of the liquid has evaporated.
Mixture will thicken as it cools. Remove the cinnamon stick and place the Chutney in a tightly lidded jar or container in the refrigerator. It will keep for one to two weeks. I prefer to re-heat the Chutney before serving, but it is just as tasty served room temperature.
Printable instructions can be found here Apricot Mango Chutney
Try this recipe for a delicious leg of lamb~
http://randsmeatmarket.com/2015/03/27/roast-leg-of-lamb/
Click through the gallery below for step by step instructions:
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- You will need 2 Anjou Pears, 2 mangos, 2 cans of apricots in pear juice, one red onion, one jalapeño pepper, one cinnamon stick, one small piece of ginger, lemon zest, lime zest, 12 dried apricots, 1/2 cup of Champagne vinegar, 1/2 cup of granulated sugar, 1/4 teaspoon of cardamom.
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- The easiest way to dice a mango is to remove the skin with a paring knife. Now you can remove the flesh from the pit by cutting down each side.
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- Red onion, jalapeño, and ginger give the savory…
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- Love all the colors!
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- Place all the ingredients in the large sauce pot.
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- Give them a good stir and bring to a boil over medium high heat.
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- Cover and reduce to a low simmer….let the fruit meld down until most of the liquid has evaporated. This will take anywhere from 60 -90 minutes. Stir occasionally.
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- You can serve the Chutney warm or at room temperature.
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- This Apricot Mango Chutney is delicious served with Lamb or Smoked Ham, it also makes a delicious addition to a cheese platter~
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- Happy Easter!
Chowfancy 
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