Farm Foodie: Kid-Friendly Mango Chutney Recipe
I love having more daylight in the evening than in the morning, when I’m comatose anyway. In our house this shifting of light adds another little twist brought on by the fact that what is on our dinner plates will suddenly be a lot more visible. I know that sounds weird, but sneaky though it may be, in the darkness I found that dimmed lights and candles on the table meant unidentifiable “green stuff” and starch that was not pure white would often go unnoticed by our kids.
Not that this tact was flawless, but it had its moments. And even though our teenagers are much more accepting of a wider variety of healthy foods than they used to be, they are also old enough to stop by the store and pick up a super-sized bag of chips to munch on their way home from school. So I pack in extra nutritional nuggets whenever I can.
Now, with the exciting prospect of eating dinner while it’s still daylight, I am turning to one of my other favorite tricks of the parenting trade: camouflage. With that in mind I added extra mangos to my box so we could make some chutney. Fresh mango chutney is easy to make, infinitely better than that jarred stuff and lasts for weeks in the fridge.
It is also a kid favorite in our house. They love a spoonful (or three) atop our weekly curry (like this Cauliflower Curry recipe) or stir-fry, not to mention a few other odd applications. And when their dinner has a big dollop of sticky, golden fruit on top they are a lot less likely to notice the extra veggies and brown rice below. Oh, the web we weave…..at least it’s a good one and I know they’ll eventually grow out of it, just like the phase of ketchup-dipped carrots. But that’s a story for another time.
Adapted from foodnetwork.com
- 2 1/2 cups diced mangos
- 1 (1-inch) piece peeled fresh ginger
- 1 small habanero pepper, minced (less if you don’t want a lot of kick or substitute jalapeno)
- 1 clove garlic, minced
- 1/4 teaspoon sea salt
- 1/2 cup cider vinegar
- 1/2 cup firmly packed light brown sugar
- Freshly ground black pepper
- Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container in the refrigerator. Makes 2 ½ cups.