Hey It’s Jet Here.
It’s all about the mangoes in our house again this week. Right now, we have samples of three varieties: the Hayden – from the Rabbi’s tree, unknown similar to Hayden but larger and yellow with reddish blush from an acquaintance in the neighborhood, and Nam Doc Mai from our own 5 year old tree!
We had a few Nam Doc Mai tidbits after breakfast this morning – DELISH! The Nam Doc Mai variety hails from Asia and Mom bought a plant about 6 inches tall with 4 leaves 5 years ago at our annual International Mango Festival. Rachel’s Dad made lots of fun of her, saying she would never get a mango! Well we have about 15 this year! Known for their fiber free flesh, they are superior fresh or in desserts. We used our neighbor’s mangoes for the chutney as the fiber does not matter as much when you blend or cut into small pieces for cooking.
Mom will post the recipe here and the pictures on FB like last week. Since she did not know if the family that gave her the mangoes had peanut allergies she switched to hazelnuts. JJ and I, her Kitchen K9s, loved the opportunity to try them once Mom toasted and removed most of the skins. She also substituted craisins for raisins because she had them on hand.
Chef Allen’s Tropical Mango Chutney
- 2 lg ripe mangos, peeled, pitted and diced*
- 1 medium pineapple, diced*
- ½ c. golden raisins
- 3 tbs. sugar
- ½ tsp. ground cumin
- 1 large cinnamon stick, cracked in half
- 1 c. grated coconut
- ½ c. roasted peanuts*
- 1 tbs. minced red jalapeno
- 1 tsp. salt
In a medium saucepan, combine the mango, pineapple, raisins, water, sugar, cumin and cinnamon stick. Bring to a boil; reduce heat and simmer for 15 minutes. Stir in remaining ingredients and simmer over low heat for 30 minutes more until thickened, adding a little water if necessary. Remove cinnamon stick before serving.
*Denotes all items JJ and I performed QC (quality control) on. We only had the teensiest tidbit of pineapple and remember hazelnuts instead of peanuts.
Another great mango day