It always amuses me that the natives of Key West (and most other Floridians) rave about their mango chutneys as if the condiment had been created in their locale and had not existed in India for centuries. No matter, for, as far as I’m concerned, it is indeed the queen of chutneys, whether served with ham, pork, or roast duck or spread on rice muffins, buttermilk bread, or even pecan waffles. One hint: the chutney is even better if the ingredients are mixed and allowed to stand overnight before cooking.
In a large stainless-steel or enameled pot, combine all the ingredients and bring to a boil, stirring. Reduce the heat to low and simmer till the mango chunks are tender but not mushy, about 30 minutes.
Ladle equal amounts of the chutney into four
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