Mango Chutney
Mango chutney is a sweet, flavorful condiment made from mangoes, ginger and spices. It can be served with curry entrées, samosas or other Indian appetizers. Also it is great option for a breakfast - spread on top of crackers, bread for a tasty toast or sandwich.
Ingredients:
- 2 lb 4oz/ 1 kg mangoes
- 4 tbsp salt
- 2½ cups water
- 1 lb/450 g sugar
- 2 cups vinegar
- 2 tsp finely chopped fresh gingerroot
- 2 tsp crushed fresh garlic
- 2 tsp chili powder
- 2 cinnamon sticks
- ½ cup raisins
How to make Mango Chutney:
- Peel, halve, and seed the mangoes. Cut the flesh into cubes and place in a large bowl.
- Add the salt and water and let stand overnight. Drain the liquid from the mangoes and set aside.
- Bring the sugar and vinegar to boil in a large, heavy-bottom pan over low heat, stirring. Add the mango cubes to the sugar and vinegar mixture, stirring to coat the mango in the mixture.
- Add the ginger, garlic, chili powder, cinnamon sticks, raisins, and return to boil, stirring occasionally.
- Reduce the heat and cook for 1 hour, or until the mixture thickens.
- Remove from the heat and let cool.
- Remove the cinnamon sticks and discard. Spoon the chutney into clean, dry jars and cover tightly with lids. Let stand in a cool place and allow the flavors to develop.
Tip: It is best made well in advance and stored for at least 2 weeks before use. Mango chutney has sweet-and-sour taste and is particularly good served with a Mint Raita.
