Tuesday, September 3, 2013

Mango Chutney

I've always bought Indian-style mango chutney (e.g., Major Grey's, which sounds like a British iteration) from the Asian food aisle of my local supermarket, never thinking that I should actually try my hand at making it from scratch. Anyways, I came across this recipe for mango chutney by a guest blogger on Bee Yin Low's awesome blog RasaMalaysia.com and adapted it to make a larger quantity, and also substituting whole cardamom pods with ground since I didn't have any of the former in my pantry. It was delicious! Tasted just as good, in fact, even better than the jarred stuff! Here's the original blog entry: http://rasamalaysia.com/mango-chutney/

2 ripe but firm mangoes, peeled, cored, and cut into 1/2" dice (or larger if you like it chunky).
Two 2" pieces of cinnamon stick
4 whole cloves
2 tsp. cumin seeds
2 tsp. coriander seeds
1/2 tsp. ground cardamom and/or 2 green cardamom pods, crushed
1 1/2 cups water
2 tsp. fresh ginger, grated
2 cloves garlic, crushed
2 whole dried red chiles
1 cup sugar
1 cup cider vinegar
2 tsp. salt

1. Wrap the cinnamon sticks, clove, coriander, and cardamom pods into a square of cheesecloth and tie up in a bundle, like a bouquet garni.

2. Place the water into a pot and add the mangoes, ginger, garlic and bundle of spices. Cook for about 10 minutes over medium heat or until the mangoes are tender.

3. Add the red chiles (breaking one of the chiles up), sugar, vinegar and salt, and cook 30-40 minutes until the mixture has thickened. Take the spice bundle out and squeeze any liquid in it back into the pot, then discard the bundle. You can ladle the chutney while it's still hot into sterilized jars. Let the mixture cool before sealing. This will keep in the frig for about a month.

Minced ginger, diced mangoes and crushed garlic.

Coriander seeds, cinnamon sticks, whole cloves, cumin seeds. Wrap them in a square of cheesecloth and tie up into a bundle.

 Cook the mangoes, ginger, garlic and bundle of spices in the water. Cook for about 10 minutes over medium heat or until the mangoes are tender.

Add chiles, vinegar, sugar and salt and cook 30-40 minutes or until thickened.

A great condiment to hearty dishes like lamb or beef vindaloo, korma, etc. 

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