Mango Chutney ~ makes 2 cups / 450 gr
Indian mango chutney is a wonderful condiment. This chutney also tastes great on a chicken shawarma or alongside curries. Make the chutney with fresh or frozen mango.
Ingredients
4 tablespoons malt vinegar
1/2 teaspoon crushed dried chillies
6 cloves
6 peppercorns
1 teaspoon toasted cumin seeds
1/2 teaspoon onion seeds
1/2 teaspoon salt or to taste
1/4 cup sugar
450 gr/1 lb mango, peeled and cubed
1 piece fresh ginger, 5 cm/2 inches long, finely sliced
2 cloves garlic, crushed
Optional: thin peel of 1 orange or lemon
Preparation
In a saucepan, heat the vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar. Simmer until the flavours of the spices infuse into the vinegar - about 15 minutes on low heat.
Add the mango, ginger, garlic and peel, if using. Simmer until the mango is mushy, and most of the vinegar has evaporated. When cool, pour into sterilized jars.
Original recipe: Christine Cooks an Indian Feast with her Sidekick Wendy
Indian mango chutney is a wonderful condiment. This chutney also tastes great on a chicken shawarma or alongside curries. Make the chutney with fresh or frozen mango.
Ingredients
4 tablespoons malt vinegar
1/2 teaspoon crushed dried chillies
6 cloves
6 peppercorns
1 teaspoon toasted cumin seeds
1/2 teaspoon onion seeds
1/2 teaspoon salt or to taste
1/4 cup sugar
450 gr/1 lb mango, peeled and cubed
1 piece fresh ginger, 5 cm/2 inches long, finely sliced
2 cloves garlic, crushed
Optional: thin peel of 1 orange or lemon
Preparation
In a saucepan, heat the vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar. Simmer until the flavours of the spices infuse into the vinegar - about 15 minutes on low heat.
Add the mango, ginger, garlic and peel, if using. Simmer until the mango is mushy, and most of the vinegar has evaporated. When cool, pour into sterilized jars.
Original recipe: Christine Cooks an Indian Feast with her Sidekick Wendy
