| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 255 | 1g | 0.2g | 63g |
| sugars | fibre | protein | salt |
| 52g | 3g | 2g | 0.1g |
I’ve always been drawn to the unique flavors of the South and this Mango and Voatsiperifery Pepper Chutney is no different. The recipe seamlessly blends the rich and tropical taste of mangoes with the spicy, exotic hint of the lesser-known Voatsiperifery peppercorns. This chutney resonates with my Texas roots, adding its own spin to the typical Southern comfort food I grew up with. Much like the warm, inviting southern hospitality, this chutney is a welcoming mix of flavors guaranteed to spice up your meal.
A Vibrant Blend of Sweet and Spice
Though my usual fare leans towards Tex-Mex, this Mango and Voatsiperifery Pepper Chutney channels a unique palette of flavors that I can’t resist playing with. The star of the show, the Voatsiperifery pepper, from the wild forests of Madagascar, lends an aromatic, earthy heat that pairs beautifully with the sweet and tangy mango. It’s akin to traditional mango chutneys, yet this recipe steps it up a notch with the robust peppercorns.
Complementing Your Dishes
This chutney makes perfect companion to a variety of dishes; it’s strikingly good when slathered over a warm piece of naan bread, used as a topping for yogurt-marinated tandoori chicken, or even paired with cheese for an exquisite appetizer. The blend of spicy and sweet is versatile and universally appealing, which means you can introduce it to many of your favorite dishes and elevate the flavors to remarkable heights.
Healthful Indulgence
Not just a delicious treat, this chutney has its share of health benefits. Loaded with vitamin C from the mangoes and a good dose of antioxidants from the Voatsiperifery peppercorns, this recipe can be a delightful and healthy addition to your diet. Plus, its balance of sweetness, tanginess and heat makes it the perfect solution for those taste-bud-tickling cravings without going overboard on the calories.
In blending traditional Southern flavors with innovative ingredients, this recipe truly reflects my culinary journey and my personal passion for dish creation. Whether you are a fan of Southern cuisine or just love experimenting with unusual flavors, give this chutney a whirl and let it add a colourful splash and zest to your meals.
What You’ll Need
- 6 ripe mangos, peeled and diced
- 1 cup white sugar
- 1 cup white vinegar
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Voatsiperifery peppercorns, crushed
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup raisins
- 1 tablespoon lemon juice
Method
Step One
Start by preparing all your ingredients. Peel and dice your ripe mangos, finely chop the red onion, and mince the garlic. Crush the Voatsiperifery peppercorns until you have about two tablespoons.
Step Two
Next, heat up a large saucepan over medium heat. Once heated, add in the diced mangos, sugar, white vinegar, chopped red onion, minced garlic, and crushed Voatsiperifery peppercorns. Stir all the ingredients until they are well combined.
Step Three
Add the turmeric, ground ginger, and salt into the mixture in the saucepan. Stir again until all the seasonings are evenly distributed throughout the mixture.
Step Four
Reduce the heat to low, cover the saucepan, and allow the mixture to simmer. Check on it regularly, giving it a stir every now and then to prevent any ingredients from sticking to the bottom of the pan. Continue to cook until the mangos are soft and the mixture has thickened, which should take about 1-2 hours.
Step Five
Now it’s time to add the raisins and lemon juice. Stir in these final ingredients and cook the chutney for an additional 5-10 minutes, allowing the raisins to plump up and the lemon juice to meld into the flavors.
Step Six
Your Mango and Voatsiperifery Pepper Chutney is ready to be served. Transfer it into a container and let it cool down. For storing, keep the chutney in an airtight container and refrigerate. It pairs excellently with curries, cheese, crackers or as a spread on toasts.
