Sweet Mango Chutney
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
53
Spice
36
Sweetness
50
Sourness
48
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Ghee (recipe follows)1 medium
Onion (chopped)1 cup
Golden Raisins1 tbsp
Light Brown Sugar1 tbsp
Tamarind Paste450 g
Unsalted Butter2 tbsps
Coriander Seed1 tbsp
Cumin Seed1 tbsp
Cardamom Seed1 tbsp
Whole Black Peppercorns1 tsp
Fennel Seed1 tsp
Mustard Seed1 tsp
Whole Cloves2 tbsps
TurmericDirections:
1
Heat the ghee in a skillet over medium heat
2
Add the onion and ginger and cook for 1 minute
3
Add the mango, raisins, sugar, tamarind paste, and curry powder
4
Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes
5
Put the chutney into a bowl and allow it to cool before serving
6
Put the butter in a heavy saucepan over medium-low heat
7
Melt the butter slowly and make sure it does not sizzle or brown
8
Increase the heat and bring the butter to a boil
9
When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting
10
Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent
11
Strain the ghee through a sieve lined with several layers of cheesecloth
12
The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly
13
Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes
14
In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder
15
Add the turmeric and give it another quick buzz to combine
16
Use the curry powder immediately, or store in a sealed jar for up to 1 month