Hibiscus Ginger Chutney
Posted on April 10 2014
I was in my early 20’s before I realized that most people did not have chicken curry for Christmas. Mum made a chicken vindaloo that was famous far and wide and, over the years I’ve developed a chicken Korma recipe that I am especially proud of. This week, in honour of the upcoming Hibiscus Festival (two more days to go!) I served the curry with my newlly made Hibiscus Ginger Chutney instead of the usual mango chutney. It was a grand success!
By the way, if you’re here for the big event this Saturday stop by Deb Avery’s booth. She made a few batches of the Hibiscus/Rose/Lemongrass jelly and it came out beautifully. You can buy a jar for a gift or for next week’s breakfasts!
Hibiscus Mango Chutney
This recipe was modified from a Saveur recipe for major grey’s chutney.
1 pound fresh or frozen mango chunks
2 tbsp organic hibiscus flower tea (I use my spice/coffee mill)
½ cup golden raisins
1 cup organic sugar
1 large yellow onion finely chopped
2 cloves garlic, minced,
1 cup packed brown sugar
1 cup apple cider vinegar
½ cup fresh, finely chopped ginger root
3 tbsp lemon juice
pinch of cayenne
2 tsp chili powder
½ a nutmeg, grated
1 tsp salt
Put all ingredients in a heavy-bottomed pot and simmer, stirring occasionally, for about two hours or until thick. Refrigerate for up to two weeks.