Mango Chutney

1 sticks cinnamon (about 2 inch)
2 whole cloves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cardamom pods, cracked
1 ripe but firm green mango, peeled and chopped
3/4 cup water
1 teaspoon ginger, grated
1 clove garlic, crushed
1/2 cup vinegar
3/4 cup demerara sugar
1 teaspoon salt
2-3 whole dry red chilies
1/2 cup golden raisins

Using a piece of cheesecloth, place the cinnamon stick, cloves, cumin seeds, coriander seeds and cardamom pods in the cloth and tie with string to make an enclosed bag.

In a medium saucepan over medium heat, cook the mango, spice cloth bundle, water, ginger and garlic until the mango is tender, about 10 minutes.

Break 1 red chilli into flakes and keep 2 whole. Add the vinegar, sugar, salt, dry chilies and golden raisins. Bring the mixture to a bare simmer and reduce for 25-30 minutes, stirring frequently, until the chutney is thickened. Remove from heat and squeeze every bit you can from the cheesecloth and discard. Transfer to sterilized jars. Store in refrigerator up to a month.
Yields: about 1 cup



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