Mango Chutney
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Distilled Vinegar1.5 tsps
Salt (to taste)1 cup
Raisin1 tsp
Ground Cumin1 tsp
Ground Turmeric3 inch
Cinnamon Stick (piece)2 tbsps
CornDirections:
1
Peel mangoes and cut into 1/2-inch cubes
2
In a small bowl toss mangoes with vinegar, sugar, salt, and raisins
3
Make seasoning paste: Cut gingerroot into 4 pieces
4
For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeno
5
To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste
6
Heat a 4-quart heavy kettle over moderately low heat until hot
7
Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant
8
Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes
9
Discard cinnamon stick and star anise and cool chutney completely
10
Chutney keeps, covered and chilled, about 1 month