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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster. Ingredients:
1 1/2-2 lbs chopped mangoes (1.5 lbs is an estimate you need 3-4 mangos) |
2 cups sugar |
3/4 cup distilled white vinegar (rice vinegar works too) |
1/4 cup juice (mango optimal, orange and apple work well too) |
1 cup apple cider vinegar |
1/2 cup water |
1 tablespoon minced garlic (you know, the kind in the bottle that's part liquid ) |
1/2 teaspoon vinegar (any kind) |
1/2 teaspoon lemon juice |
1 tablespoon ginger (ground in bottle or grated from fresh gingerroot) |
2 teaspoons red chili powder |
1 teaspoon nutmeg |
1/2 teaspoon turmeric |
1/2 teaspoon curry powder |
4 teaspoons mustard (seeds or ground) |
1 teaspoon cinnamon |
1 tablespoon salt |
1 cup golden raisin |
Directions:
1. Dice the mango into about 1-2 cubes.
2. Make a paste of the chopped garlic, lemon juice, 1/2 tsp vinegar, and ginger. Put it aside for now.
3. Place the sugar and cups of vinegars (plus the water and juice) in a saucepan and simmer for 10 minutes.
4. Add the ginger-garlic paste to the pan and cook for 10 minutes, stirring occasionally.
5. Add the mango, chili powder, nutmeg, turmeric, curry powder, cinnamon, salt, and gold raisins.
6. Cook uncovered for 30-45 minutes, stirring occasionally to let the chutney thicken.
7. Serve in ramekins with your Indian feast, or seal in airtight glass jars for future use.
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