Chutney’s form an inevitable part of Indian’s daily meal whether its breakfast, lunch or dinner. They come in all forms and differ in taste and texture depending on the ingredients used and cooking method.
Mango chutney can be remarkably versatile. Spread it on sandwiches, use it as marinade, use with steak or chicken or just dip your fries in it. Or spread it on a baguette with some roast chicken and lettuce. Another great way is to use it as a base for curries to add that great unique dimension. The only limit is your imagination.
- 1 ripe but firm green mango (450 -500 g)
- 1 stick cinnamon (about 5 cm)
- 2 whole cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 cardamom pods, cracked
- 1 teaspoon ginger, grated
- 2-3 whole dry red chillies
- 1 clove garlic, crushed
- ¾ cup demerara sugar
- ½ cup vinegar
- ¾ cup water
- 1 teaspoon salt
- Cut the mango into 2 cm cubes and for chunky chutney, keep some pieces about 5 cm. If you are looking for a smooth chutney, cut them all to the same size.
- Using a piece of muslin cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. (About 10 minutes).
- Add the vinegar, sugar, salt and dry chillies. Break 1 red chilli into flakes and keep the other whole. If you want youcan add more chilli at this stage. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add to your liking.
- Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to sterilized jars while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.