Mango Chutney

A delicious condiment with grilled meats, or in a roast pork sandwich.

Yield : 5 half pints.

5 lb under ripe (but not green) mangoes
3 cups white sugar
1 table spoon molasses
1-2 jalapenos
1 shallot
1 clove garlic
1/2 cup apple cider vinegar
4 oz tamarind paste
2 tea spoon brown mustard seeds
1 tea spoon yellow mustard seeds
10 green cardamom pods
12 black peppercorns
1 tea spoon kalonji
10 cloves
1/2 tea spoon fenugreek
1/2 tea spoon salt

1. Peel and dice the mangoes. In a large bowl, combine the mangoes with the sugar, jalapenos, molasses, shallot and garlic. Allow to macerate for a minimum of 30 minutes. You can adda few pits in there as well. They will give you more pectin however, resulting in a very firm chutney.

2. Transfer into a large pot. Roughly grind all the spices with a mortar and pestle and add to the pot. Add the tamarind and vinegar. Heat on medium-low heat until the mangoes are soft.

3. After 30-40 minutes the mangoes should be ready. Remove the pits and scrape off the flesh.

4. Either using a potato masher or an immersion blender, break down the mangoes until no chunk remains.

5. Scald the jars. Bring back the chutney to a boil and cook for 5 minutes (while the jars are scalding). This is a picture of teh chutney itself as I was filling the jars.

6. Process for 10 minutes.


Pulled Pork – sauce

I have been playing with alternative sauces for the Pulled Pork recipe I posted a while back. The original was a bit too acid for my taste. This is my new favorite sauce for this use..,

3 jalapenos, seeds removed, diced
2 tomatoes, diced
1 onion, diced
1/4 cup honey
1/4 cup brown sugar
1 cup apple cider vinegar
1 small can diced tomatoes
2 tablespoon of the dry rub used for the pork
1 tablespoon of olive oil
1 tablespoon Worcestershire sauce



1. In a sauce pot, heat the olive oil then add the onions and jalapenos. Cook until the onions are translucent.

2. Add the tomatoes, canned tomatoes, vinegar, Worcestershire, brown sugar, reserved spices and honey. Simmer until the sauce has reduced and the tomatoes start falling apart.

3. Blend until no piece of vegetable remains. Add salt to taste. Mix with the meat to taste.

Pepper jelly (experiment 1)

Cooking with my mother in preparation of the holidays. This recipe is tasty, but not quite perfect… I think I’d swap out the cider vinegar for white wine vinegar. And I was not able to locate any liquid pectin… I think the powder one, even re-hydrated, did not set as well as it should have…

1 cup diced red bell pepper
1/2 cup diced jalapenos
5 cups sugar
1 1/2 cup cider vinegar
3/4 cup pectin


1. Combine together the bell pepper, jalapenos, sugar and cider vinegar.

2. Bring to a boil and allow to boil for 3 minutes. It will bubble a lot and try to spill, so keep an eye on the pot. Remove from heat and allow to cool for 5 minutes.

3. Combine 1 pack of powder pectin with 1/2 cup water and bring to a boil for 1 minute. remove from heat and add a bit of water to make 3/4 of a cup.

4. While mixing, add the pectin to the pepper mixture. Allow to cool for 2 minutes then mix well for 1 minute. Transfer to warm sterile jar and process for 10 minutes to seal.

Roasted Onion and Garlic Salsa

Tasty spicy salsa. Good with chips, good in tacos, very versatile.

I’ll list the recipe for a normal sized batch, but we made a very, very large batch of this. So the picture reflects what we did, not the recipe. This is a modified version of the salsa recipe in the book “The Art of Preserving” from Williams-Sonoma.

The cilantro is added at the end, so if you don’t like it you can just leave it out.

3.5lbs tomatoes (ideally italian)
3-4 jalapenos, seeded
1 large onion
5 large cloves of garlic
3 tbs olive oil
1/4 cup lemon or lime juice
1/3 cup fresh cilantro, or to taste (optional)
Salt and pepper (to taste)
*Makes 5-6 half-pints*



1. Preheat the oven to 425F.

2. Combine the onion and garlic, toss with olive oil, and roast until tender and charred at the edges.

3. Bring a large pot of water to a boil. Cut a small “X” at the bottom of the tomatoes and cut out the stem. Carefully drop the tomatoes in for a few seconds, scalding them. Cool the tomatoes in an ice bath and peel them. Alternatively, if dealing with large quantities, fill the sink with tomatoes and pour a large pot’s worth of boiling water over them, then allow the water to drain.

4. Put tomatoes (cut in chunks) in a large pot, and simmer until thickened and reduced by one third (approximately 1 hour).

5.Add the roasted onions, garlic, and jalapenos. Use a blender (or stick blender) to reduce the salsa into a sauce. Some chunks are fine, but I tend to prefer a smoother salsa.

6. Add cilantro (if using), salt, and pepper to taste, and add the lemon/lime juice. Simmer for another 15 minutes.

7. Ladle the hot salsa into jars, leaving 1/4 inch head space. Remove any air bubbles. Process the jars for 15 minutes in a boiling water bath.