When a few weeks of rain nearly ruined a year's crop, David remembered a delicious family recipe for preserves, laying the foundation for today's nearly 50 varieties of shrub, spreads, sauces, and jams. This mango chutney is spiced with ginger, garlic, mustard seeds and Kashmiri chilli powder. However, it wasn't until their two sons (David and John) returned home after college that their farm became a thriving business. Marian and Elton Tait purchased a humble farm in 1950 with the simple goal to raise their three kids and a few chickens, sheep, hogs, Basset hounds, and horses-you know, casually. Apart from its lusciously sweet, tropical flavour and heaven-sent fragrance, the mango delivers quite a plethora of nutrients.
Bright flavors of ginger, curry, and garlic harmonize perfectly with juicy mango for a delightfully balanced bite. This slightly sweet, slightly savory condiment is sure to become a new classic in your kitchen. 4 mangoes, peeled, pitted, and chopped (4 cups) 3 tablespoons grated fresh ginger.
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