Ingredients with Measurements:
- 2 ripe African mangoes, peeled and diced
- 1 red onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup raisins
- 1/4 cup chopped fresh cilantro
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the diced mangoes, red onion, red and green bell peppers, white vinegar, and brown sugar.
2. Stir in the raisins, cilantro, grated ginger, ground cumin, ground cinnamon, ground coriander, and cayenne pepper.
3. Season with salt and black pepper to taste.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
5. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the chutney has thickened and the mangoes are soft.
6. Remove from heat and let cool for a few minutes.
7. Transfer the chutney to sterilized jars and seal tightly with lids.
8. Store in a cool, dark place for up to 6 months.
Time:
Preparation time: 20 minutes
Cooking time: 30-40 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 2 cups of chutney, serving size varies
Nutritional information:
Calories: 80
Fat: 0.5g
Carbohydrates: 20g
Protein: 1g
Fiber: 2g
Sodium: 50mg
Substitutions for ingredients:
- Mangoes can be substituted with peaches or apricots
- Red onion can be substituted with yellow onion
- White vinegar can be substituted with apple cider vinegar
- Brown sugar can be substituted with honey or maple syrup
- Raisins can be substituted with dried cranberries or chopped dates
- Cilantro can be substituted with parsley or mint
- Ground cumin can be substituted with curry powder
- Ground cinnamon can be substituted with allspice
- Ground coriander can be substituted with ground cardamom
- Cayenne pepper can be substituted with paprika or chili powder
Variations:
- Add chopped jalapeno or serrano peppers for a spicy kick
- Use different types of fruit such as pineapple or mango
- Add chopped nuts such as cashews or almonds for crunch
- Use different types of vinegar such as balsamic or rice vinegar
Tips and tricks:
- Make sure to sterilize the jars and lids before filling with chutney
- Adjust the amount of sugar and spices to your liking
- Let the chutney cool before transferring to jars to avoid cracking
- Serve with grilled meats, cheese, or crackers
Storage instructions:
Store in a cool, dark place for up to 6 months.
Reheating instructions:
Reheat in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a small bowl with a spoon for guests to help themselves.
Garnishes:
Garnish with a sprig of fresh cilantro or a sprinkle of chopped nuts.
Pairings:
Pairs well with grilled chicken, pork, or lamb.
Suggested side dishes:
Serve with rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or vinegar to thin it out
- If the chutney is too thin, simmer for a few more minutes until it thickens
Food safety advice:
Make sure to sterilize the jars and lids before filling with chutney to prevent bacteria growth.
Food history:
Chutney originated in India and is a condiment made with a combination of fruits, vegetables, and spices.
Flavor profiles:
Sweet, tangy, spicy, and aromatic.
Serving suggestions:
Serve as a condiment with grilled meats, cheese, or crackers.
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