Mango-Apricot Chutney

Name: Mango-Apricot Chutney
Cuisine: French
Ingredients: 3 tablespoons whisky or bourbon of your choice; 3 tablespoons whisky or bourbon of your choice; ½ cup sweet rice vinegar; ¼ cup firmly packed brown sugar; 3 unripe mangoes, peeled, pitted, and diced into ⅓-inch cubes; 1 teaspoon ground cardamom; Salt; 2 to 4 tiny dried Tabasco peppers or to your personal taste; 3 very ripe mangoes, peeled, pitted, and mashed; 12 dried apricot halves, soaked in water to cover overnight; 6 very soft and sticky dates, pitted and mashed; 6 very soft and sticky dates, pitted and mashed

Preparation info

NFR—about
2 cups

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Delicious with all kinds of roasted and grilled poultry. The peppers used here are the tiny Capsicum frutescens “Tabasco,” sometimes labeled “Piments Oiseaux.”

Ingredients

12 dried apricot halves, soaked in water to cover overnight
3 very ripe mangoes, peeled, pitted, and mashed
6 very

Europe
France
Preserve
Mediterranean
Vegan
Gluten-free

Method

Drain and discard the apricot soaking water; rinse the apricots in two more changes of water and drain well. Place the apricots, mashed ripe mangoes, dates, whisky, brown sugar, rice vinegar, and cardamom in a large stainless steel saucepan. Bring to a boil, reduce the heat to medium-low and simmer until the mixture starts to thicken. Add the diced unripe mangoes, and as many Tabasco peppers as