There are a gazillion and one innovative fly patterns out there today.
Fly tying geeks savants geniuses keep turning them out by the gross every year and earnest feather merchants vow sure success on their waters if you’ll buy two dozen of the latest creation in assorted sizes and colors.
Yet peek into most fishers fly boxes and you’ll find an assortment of old favorites; bet there’s a Prince and Hare’s Ear among the crowd. If you’re fishing the Mo these days bet you’ll see at least one of either a Rainbow Czech, Fire Bead or some sorta Scud in pink.
Genius, even in a simple fly, is timeless.
The same rule applies for certain foods and recipes.
We’ve been very intentionally cutting back on red meat around our camp of late and focusing on other healthier proteins – fish, fowl and lean pork.
Before heading to Montana last week I grilled She Who Must Be Obeyed a tray of thick-cut, bone-in pork chops between the seemingly endless waves of rain. Our go-to, quick and easy house rub is a cumin/granulated garlic/brown sugar/kosher salt concoction for pork; cooked to medium rare on the grill and rested for 5 minutes these chops are shamefully tasty.
They’re even better with a big dollop of what we’ve ended up calling our Keep Coming Back Mango Chutney.
Just like innovative fly patterns there are hundreds if not thousands of great chutney recipes out there; this is THE one that we keep coming back to time after time after time.
We love finishing good food with great chutneys, glazes and sauces to add that little something extra in terms of flavor and interest. This recipe just has that ‘magic’ combination of flavors and spices that bring it home every time, particularly with fowl and pork.
We’ve made it with peaches and apricots instead of apples – the variations are truly endless – though if you’re a chutney fan you have to try this as written at least once.
You’ll never be without it again.
3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 cup chopped sweet onion
1/2 cup golden raisins
1/2 cup white vinegar
1/4 cup finely chopped peeled gingerroot
1 tbsp. fresh lemon juice
2 tsp. curry powder
1 tsp. cayenne pepper
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
Prep. Set up your small batch canning gear and prep 5 – 1/2 pint jars. Clean and prep the apples, mangoes and red pepper.
Make a chutney. In a large stainless or enameled saucepan combine well the apples, mangoes, red pepper, both sugars, onion, raisins, vinegar and gingerroot. Bring to a boil over high heat, reduce and simmer (uncovered) for 25-30 minutes; you’re looking for the fruit to become tender and the mixture to thicken a bit.
Add the lemon juice, curry powder, cayenne, nutmeg, cinnamon and salt; mix well and simmer for another 10 minutes.
Process. Remove the hot jars from the canner and fill with the chutney; leave 1/2 inch of headspace, clean the rims and cap with lids and rings. Process (10 minutes for half-pint and 15 for pint jars) per your routine, cool and snug the rings.
Enjoy.
