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1
Put the mulberries, mango, 1/4 c water and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
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2
Add all the other ingredients. Bring to a boil, stirring often.
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3
Allow the chutney to boil till it forms a thick jam, about 20 minutes. Stir often.
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4
Allow to cool, covered. Refrigerate. Wait a week for the flavors to marry.
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5
This recipe is small enough that I usually use it up in a few weeks so its not worth the trouble of canning. However, if you have access to more berries I highly recommend canning - the vinegar and sugar make this a perfect dish to preserve for the winter months and would be awesome with turkey at Thanksgiving!
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6
Variations/Additions: Seeded and chopped jalapeno, diced peaches, shredded apples, raspberries instead of mulberries (may need more sugar), or substitute orange or lemon juice for the 1/4 c water. Fresh mint or chopped nuts.
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7
For an Indian flavor, add 1/2 tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds, fry in a little oil to open up the flavors before adding.
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8
Cinnamon, nutmeg, cloves, and allspice berries can be added or dried fruit such as cranberries and raisins - but these remind me of fall/winter foods so I do not use them in the summer.
