This recipe comes from Maman's first cookbook, one she created to raise funds for an orphanage in the Philippines. The story is quite unbelievable... In 1995, we lived in Hong Kong and one day, she received a phone call from a friend of hers who was living in Manilla at the time, asking her to help support an orphanage there. Her friend was asking because, on her way to work the week before, she stumbled on a baby who had been dropped on her front door during the night! Yes, this is a true story. It unfortunately still happens.
Maman and her friends joined forces to raise funds by making a cookbook that they sold to the French and International community. Maman made the recipes, a friend of hers illustrated the dishes with watercolor drawings, and others printed the book and took care of sales. They sold 300 copies in one week, sending all proceeds to that orphanage.
Enjoy this simple yet yummy, mango chutney! It's not only made from juicy mangoes, the national fruit of the Philippines but it's also a creative spin on the traditional onion chutney recipe. Bon appetit!
Serves 4 l Difficulty: medium l Prep time: 15min l Total time: 1h30
2 medium mangoes, not too ripe, diced
1/3 cup of port
1 large onion finely chopped
1 teaspoon of ground ginger
1.5 cups of vinegar
1 teaspoon of mustard powder
1/2 cup of caster sugar
1. Put all ingredients in a heavy saucepan and simmer for 1 h 15 min, stirring occasionally.
2. Any left overs can be kept in the fridge for at least a month.
3. Instead of mangoes, 2 cups of prunes or 4 large onions can be used.