Mango Chutney

Mango chutney is a sweet, flavorful condiment made from mangoes, ginger and spices. It can be served with curry entrées, samosas or other Indian appetizers. Also it is great option for a breakfast - spread on top of crackers, bread for a tasty toast or sandwich.

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  • 2 lb 4oz/ 1 kg mangoes
  • 4 tbsp salt
  • 2½ cups water
  • 1 lb/450 g sugar
  • 2 cups vinegar
  • 2 tsp finely chopped fresh gingerroot
  • 2 tsp crushed fresh garlic
  • 2 tsp chili powder
  • 2 cinnamon sticks
  • ½ cup raisins

How to make Mango Chutney:

  1. Peel, halve, and seed the mangoes. Cut the flesh into cubes and place in a large bowl.
  2. Add the salt and water and let stand overnight. Drain the liquid from the mangoes and set aside.
  3. Bring the sugar and vinegar to boil in a large, heavy-bottom pan over low heat, stirring. Add the mango cubes to the sugar and vinegar mixture, stirring to coat the mango in the mixture.
  4. Add the ginger, garlic, chili powder, cinnamon sticks, raisins, and return to boil, stirring occasionally.
  5. Reduce the heat and cook for 1 hour, or until the mixture thickens.
  6. Remove from the heat and let cool.
  7. Remove the cinnamon sticks and discard. Spoon the chutney into clean, dry jars and cover tightly with lids. Let stand in a cool place and allow the flavors to develop.

Tip: It is best made well in advance and stored for at least 2 weeks before use. Mango chutney has sweet-and-sour taste and is particularly good served with a Mint Raita.

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