 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The mangoes must be completely unripe in order to achieve the firm, chunky texture desired for this chutney. This recipe was created to accompany Lamb Stew with Black Mustard Seeds. Can be prepared in 45 minutes or less. Ingredients:
3 unripe mangoes (about 3 pounds total) |
1/2 cup distilled vinegar |
1/3 cup sugar plus additional to taste if mango is very sour |
1 1/2 teaspoons salt, or to taste |
1/4 cup raisins |
a 1-inch piece fresh gingerroot, peeled |
2 fresh thai (bird) chilies or 1 fresh jalapeño chili |
5 garlic cloves |
1 teaspoon ground cumin |
1 teaspoon ground coriander seeds |
1/2 teaspoon ground turmeric |
3-inch piece cinnamon stick |
2 star anise |
2 tablespoons corn or safflower oil |
Directions:
1. Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
2. Make seasoning paste: Cut gingerroot into 4 pieces. For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeño. To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
3. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.
|
|