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Summer Mango-Mulberry Chutney

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“I couldn't find many recipes online for using mulberries except for baked goods. I wanted to make something different so I developed this chutney recipe. I was so pleased with the results - esp. when served with pork tenderloin - I just had to post it!”
READY IN:
45mins
SERVES:
6-8
YIELD:
2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the mulberries, mango, 1/4 c water and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
  2. Add all the other ingredients. Bring to a boil, stirring often.
  3. Allow the chutney to boil till it forms a thick jam, about 20 minutes. Stir often.
  4. Allow to cool, covered. Refrigerate. Wait a week for the flavors to marry.
  5. This recipe is small enough that I usually use it up in a few weeks so its not worth the trouble of canning. However, if you have access to more berries I highly recommend canning - the vinegar and sugar make this a perfect dish to preserve for the winter months and would be awesome with turkey at Thanksgiving!
  6. Variations/Additions: Seeded and chopped jalapeno, diced peaches, shredded apples, raspberries instead of mulberries (may need more sugar), or substitute orange or lemon juice for the ¼ c water. Fresh mint or chopped nuts.
  7. For an Indian flavor, add ½ tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds, fry in a little oil to open up the flavors before adding.
  8. Cinnamon, nutmeg, cloves, and allspice berries can be added or dried fruit such as cranberries and raisins – but these remind me of fall/winter foods so I do not use them in the summer.

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