Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 2 green chilies, chopped
- 1 small onion, chopped
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1 tablespoon vegetable oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat the oil in a pan over medium heat.
2. Add the chopped onion and green chilies, and sauté until the onion is translucent.
3. Add the diced mangoes, vinegar, brown sugar, salt, cumin powder, coriander powder, turmeric powder, and red chili powder to the pan.
4. Stir well and bring the mixture to a boil.
5. Reduce the heat to low and let the chutney simmer for 15-20 minutes, stirring occasionally.
6. Once the mangoes are soft and the mixture has thickened, remove from heat and let it cool.
7. Transfer the mixture to a blender or food processor and blend until smooth.
8. Pour the chutney into a jar or container and refrigerate until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
Makes about 1 cup of chutney, serving size varies
Nutritional information:
Calories: 80
Fat: 1g
Carbohydrates: 19g
Protein: 1g
Sodium: 100mg
Sugar: 17g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Brown sugar can be substituted with honey or maple syrup.
- Green chilies can be substituted with jalapeños or serrano peppers.
Variations:
- Add chopped cilantro or mint for added flavor.
- Use ripe papaya instead of mangoes for a different twist.
- Add a pinch of garam masala for a more complex flavor.
Tips and tricks:
- Adjust the amount of sugar and chili powder to your liking.
- Use a non-reactive pan such as stainless steel or enamel-coated cast iron to avoid discoloration of the chutney.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
The chutney can be served cold or at room temperature. If you prefer it warm, heat it in a pan over low heat until heated through.
Presentation ideas:
Serve the chutney in a small bowl or jar with a spoon for easy serving.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Serve with grilled meats, roasted vegetables, or as a condiment for sandwiches.
Suggested side dishes:
Serve with naan bread or rice.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or more vinegar to thin it out.
- If the chutney is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Use clean utensils and equipment when making the chutney.
- Store the chutney in the refrigerator and discard if it develops mold or an off smell.
Food history:
Chutney is a condiment that originated in India and is typically made with a combination of fruits, vegetables, spices, and vinegar or lemon juice.
Flavor profiles:
The Green Chili Mango Chutney is sweet, tangy, and spicy with a hint of cumin and coriander.
Serving suggestions:
Serve the chutney as a condiment for grilled meats, roasted vegetables, or sandwiches.
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Region: Indian