Indian Mango Chutney¶
 Serves |
 Total Time |
|---|---|
| 2.5 pints | 1 hour 15 minutes |
Ingredients¶
1 Tbsp cooking oil (neutral tasting)
2 tsp (10 g) fresh ginger
2 cloves (10 g) garlic
1 red chili
2 tsp whole nigella seeds
1 tsp ground coriander- 0.5 tsp ground cumin
0.25 tsp turmeric- 0.25 tsp ground cardamom
- 0.25 tsp ground cloves
- 0.25 tsp ground cinnamon
- 0.25 tsp salt
- 5 large (1500 g) mangoes
2 cups (400 g) white granulated sugar
1 cup (240 ml) white vinegar
Cookware¶
1 medium stock pot
1 potato masher
1 blender stick
some sealed jars
Instructions¶
Step 1¶
Heat the cooking oil (12 g) over medium-high in a medium stock pot. Sauté the fresh ginger (10 g), garlic (10 g), and red chilies for about 1 minute.
Step 2¶
Add the nigella seeds, coriander, cumin, turmeric, cardamom, cloves, and cinnamon. Sauté for another minute to coax out the flavors.
Step 3¶
Add the diced mangoes (1500 g), sugar (400 g), salt, and white vinegar (240 ml). Stir well to combine.
Step 4¶
Bring the mixture to a rapid boil, then reduce the heat to medium-low. Maintain a steady simmer for 1 hour.
Step 5¶
Remove from heat and allow it to cool. If you prefer smaller chunks or a smoother consistency, use a potato masher or blender stick to mash the mixture to your desired consistency.
Step 6¶
Store in sealed jars in the fridge for up to 2 months or in the freezer for several months. For best results, let the chutney sit for a few days before using to allow the flavors to develop and mellow.
Step 7¶
Canning (Optional): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place for up to a year.
Source