So earlier this month, I tried to go to the Punahou Carnival to get their famous Mango Chutney. I’m proud to say that I went to a public school and all that jazz but seriously–people say that Punahou’s Mango Chutney is the best in the WORLD. I only wanted a jar or two, just to say I’ve tried it.
Well, to make a long story short, I failed. *sigh* I was warned that it sells out within the first HOUR of the carnival…And they were all right. By mid afternoon, there was nothing left–just an empty grey tarp with a few tables. SADNESS. I had to settle for a gyro.
Later on, as I wallowed in my failure, I came upon this: A recipe from 1999 with detailed instructions on how to make Punahou’s Mango Chutney! Thank you, Betty Shimabukuro and the Honolulu Star-Bulletin. (As a side note, this recipe probably wouldn’t be practical to make unless you have a grandma with a mango tree in her backyard…which is actually really common if you live in Pearl City/Aiea.)
Punahou Mango Chutney
10 pounds mangoes (green or half-ripe), peeled, sliced and cut in chunks
3/4 cups salt
5 pounds sugar
6 or 7 cups cider vinegar, depending on acidity of mangoes
1-1/2 pounds almonds, blanched and cut in thin strips
1 pound finely sliced candied lemon peel
1 pound finely sliced candied orange peel
2 large onions, chopped fine
2 pounds seedless raisins
1 pound finely sliced citron
2/3 cup green ginger, cooked and chopped fine
1 cup finely chopped preserved ginger
2 cloves garlic, chopped fine
8 small Hawaiian chiles, with seeds removed, chopped fine
– Sprinkle mangoes with salt and allow to stand overnight.
– Boil the sugar and vinegar 5 minutes, add to the drained mango, cook until tender.
– Add the other ingredients and cook slowly to desired consistency, 30 minutes to an hour.
– Pour into hot, sterilized jars and seal immediately.
Makes 15 pints.