Indian-Style Mango Chutney
Prep Time
Makes
Cooking Mode
3 cups finely chopped fresh mango
⅔ cup sugar
⅔ cup apple cider vinegar
½ cup finely chopped onion
½ cup golden raisins
2 fresh green finger or serrano chilis, seeded and finely chopped
4 tsp minced fresh ginger
1 clove garlic, minced
1 tsp each mustard seeds and coriander seeds, crushed
2 cardamom pods, seeds extracted and crushed (pods discarded)
3 cups finely chopped fresh mango
⅔ cup sugar
⅔ cup apple cider vinegar
½ cup finely chopped onion
½ cup golden raisins
2 fresh green finger or serrano chilis, seeded and finely chopped
4 tsp minced fresh ginger
1 clove garlic, minced
1 tsp each mustard seeds and coriander seeds, crushed
2 cardamom pods, seeds extracted and crushed (pods discarded)
Directions
1Combine mango, sugar, vinegar, onion, raisins, chilis, ginger, garlic, mustard seeds, coriander seeds and cardamom seeds in high-sided skillet or saucepan. Set over medium-high heat and bring to a boil. Reduce to medium heat.
2Simmer, stirring frequently to prevent scorching, 20 to 25 min., until thickened and mixture is a jam-like consistency.
3Ladle hot chutney into two 1-cup (250-mL) Mason jars. Cool completely; seal with lids. Can be enjoyed immediately or stored refrigerated up to 1 month. Decorate with festive ribbons or strings and tags.
Tips
1
Serve chutney with curry, grilled fish and chicken, cheese and in sandwiches. Increase the heat by using 2 or 3 chilies.
Disclaimer
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