Saturday, March 26, 2011

Mango Chutney on my Food Storage Shelf

This is my mango chutney I made TODAY! I don't normally can anything during the winter or spring, but it was kind of fun to pull out my canning stuff and process a little "special sauce."

So - here's the story. I went to this amazing restaurant in Orem, Utah called La Jolla Groves. It was a very nice restaurant. (Think linen napkins.) I ordered the Beef Tenderloins. They came with this sauce called a mango chutney - in a little metal condiment dish. I'd heard the word chutney before, but didn't really know what it was or if I would like it. So, I timidly tried it. Obviously, (because I came home and attempted to replicate it) I loved it and I even asked for more sauce to finish my tenderloins!

For those of you wondering, I looked up a definition of chutney:  "a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices." As defined by

So, I decided to make this recipe:

My only real variation was that I used frozen chunked mangoes. That made life really easy and fairly quick in making up the sauce.

And then, to make sure I liked it, I made steak - especially so I could try my sauce. It was very good- very comparable to the original one I tried, and now I have eight jars to put on the shelf for later usage! I am so excited with myself today!

Next adventure:  mango salsa... I'll let you know how that goes.

p.s. I don't even like mangoes, normally. If you gave me a plain mango - I would have a hard time eating it. But I really like the mix of flavors in the chutney sauce and usually in the mango salsa.  Until next time...


Terry said...

Congrats, I want a taste!

Kallie said...

hmmm -- that looks nothing like the color of the chutney at LJG; I'm just sayin' -- I'll be the judge of that. with steak if you please ;)

Sly Family said...

I just read your post on food storage made easy from two years ago and I just had one little question (confirmation) to ask about oxygen absorbers. Do I put an oxygen absorber in with my wheat, even though I plan on using that bucket within the year??? I have been told I only use an oxygen absorber if I plan on storing wheat for years. Thanks for your help!!


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