Ingredients with Measurements:
- 2 cups diced mango
- 1 cup diced gherkins
- 1/2 cup diced red onion
- 1/4 cup raisins
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tsp grated ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Special equipment needed:
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the diced mango, gherkins, red onion, raisins, brown sugar, apple cider vinegar, water, grated ginger, ground cinnamon, ground cloves, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer the chutney for 30-40 minutes, or until the mixture has thickened and the fruit is tender.
4. Remove the chutney from the heat and let it cool for 10 minutes.
5. Transfer the chutney to sterilized jars and seal with lids.
6. Store the jars in a cool, dark place for up to 6 months.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 60 per serving
- Fat: 0g
- Carbohydrates: 15g
- Protein: 0g
- Fiber: 1g
- Sugar: 13g
- Sodium: 50mg
Substitutions for ingredients:
- Diced peaches or pineapple can be used instead of mango
- Diced cucumber can be used instead of gherkins
- White vinegar can be used instead of apple cider vinegar
- Honey can be used instead of brown sugar
- Ground nutmeg can be used instead of ground cloves
Variations:
- Add a pinch of cayenne pepper for a spicy kick
- Use golden raisins instead of regular raisins
- Add chopped cilantro or mint for a fresh herb flavor
Tips and tricks:
- Be sure to sterilize the jars and lids before filling them with the chutney to prevent spoilage.
- Use a spoon to skim off any foam that forms on the surface of the chutney while it's cooking.
- Stir the chutney occasionally while it's simmering to prevent it from sticking to the bottom of the pan.
Storage instructions:
- Store the jars of chutney in a cool, dark place for up to 6 months.
Reheating instructions:
- To serve the chutney, simply open the jar and spoon out the desired amount. It can be served at room temperature or warmed up in a saucepan over low heat.
Presentation ideas:
- Serve the chutney in a small dish alongside grilled meats or cheese.
- Spoon the chutney over a baked sweet potato or roasted vegetables.
- Use the chutney as a topping for bruschetta or crostini.
Garnishes:
- Sprinkle chopped nuts, such as almonds or cashews, over the top of the chutney for added texture and flavor.
- Garnish with a sprig of fresh herbs, such as cilantro or mint.
Pairings:
- Serve the chutney alongside grilled chicken, pork, or lamb.
- Use the chutney as a condiment for sandwiches or burgers.
- Pair the chutney with a mild cheese, such as brie or goat cheese.
Suggested side dishes:
- Serve the chutney alongside a salad or roasted vegetables.
- Pair the chutney with rice or quinoa for a vegetarian meal.
- Serve the chutney with naan bread or pita chips for dipping.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or apple cider vinegar to thin it out.
- If the chutney is too thin, continue to simmer it until it thickens to the desired consistency.
Food safety advice:
- Be sure to sterilize the jars and lids before filling them with the chutney to prevent spoilage.
- Once opened, store the chutney in the refrigerator and consume within 2 weeks.
Food history:
- Chutney is a condiment that originated in India and is typically made with a combination of fruits, vegetables, and spices.
Flavor profiles:
- The gherkin-mango chutney is sweet, tangy, and slightly spicy with a hint of cinnamon and cloves.
Serving suggestions:
- Serve the chutney as a condiment alongside grilled meats, cheese, or sandwiches.
- Use the chutney as a topping for roasted vegetables or baked sweet potatoes.
- Pair the chutney with rice or quinoa for a vegetarian meal.
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Region: Indian