Mango Chutney
1 hr 10 min
Makes about 2 1/2 pints (80 tablespoons)
A spiced mango preserve with ginger, garlic, and warm spices, simmered until thick and jammy.
| prepPeel and dice mangoes (about 5 large, 300 g each) | ||||
| 15 ml cooking oil (neutral tasting) | Heat oil, sauté ginger, garlic & chili 1 min | Add spices, sauté 1 min | Add mangoes, sugar & vinegar; bring to boil | Simmer 1 hr until thick, mash if desired |
| 2 teaspoons fresh ginger, finely minced | ||||
| 2 cloves garlic, finely minced | ||||
| 1 red chili, sliced (optional: remove seeds and membrane for less heat) | ||||
| 2 teaspoons whole nigella seeds | ||||
| 1 teaspoon ground coriander | ||||
| 1/2 teaspoon ground cumin | ||||
| 1/4 teaspoon turmeric | ||||
| 1/4 teaspoon ground cardamom | ||||
| 1/4 teaspoon ground cloves | ||||
| 1/4 teaspoon ground cinnamon | ||||
| 1/4 teaspoon salt | ||||
| 5 large mangoes (about 300 g each), peeled and diced | ||||
| 400 g white granulated sugar | ||||
| 240 ml white vinegar | ||||
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