Chutney

  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr
  • Serving Size6

    INGREDIENTS

    • 1 tablespoon cooking oil (neutral tasting)
    • 2 teaspoons fresh ginger , finely minced
    • 2 cloves garlic , finely minced
    • 1 red chili , sliced (optional: remove seeds and membrane for less heat)
    • 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
    • 4-5 large mangoes (about 250-300 grams each), peeled and diced
    • 2 cups white granulated sugar
    • AD
    • 1 cup white vinegar
    1
    EQUIPMENT:
    • Food processor; 9-inch nonstick tart pan with removable bottom

    Level of complexity
    HIGH

    INSTRUCTIONS

    1. Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.

    • For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.

    Canning Instructions (for even longer shelf-life): 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. Will keep for at least a year.

    This makes roughly 2 1/2 pints of mango chutney

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