Ingredients with Measurements:
- 2 cups of guava paste, chopped into small pieces
- 2 ripe mangoes, peeled and chopped into small pieces
- 1 cup of brown sugar
- 1 cup of apple cider vinegar
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of salt
- 1/2 teaspoon of cayenne pepper
Special Equipment Needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-Step Instructions:
1. In a large saucepan, combine the guava paste, chopped mangoes, brown sugar, apple cider vinegar, ground ginger, ground cinnamon, salt, and cayenne pepper.
2. Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugar dissolves.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
4. Remove the saucepan from the heat and let the mixture cool for 10 minutes.
5. Using an immersion blender or a food processor, blend the mixture until it is smooth.
6. Pour the chutney into sterilized jars and let it cool to room temperature.
7. Store the jars in the refrigerator for up to 2 months.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for boiling and low heat for simmering
Serving size:
- Makes about 3 cups of chutney
Nutritional information:
- Calories: 70 per serving
- Fat: 0g
- Carbohydrates: 18g
- Protein: 0g
- Fiber: 0g
- Sugar: 17g
- Sodium: 75mg
Substitutions for ingredients:
- Guava paste can be substituted with other fruit pastes such as apricot or quince paste.
- Brown sugar can be substituted with white sugar or honey.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
Variations:
- Add chopped onions and garlic for a savory twist.
- Add chopped jalapenos or habaneros for a spicy kick.
- Add raisins or dried cranberries for a sweet and tangy flavor.
Tips and Tricks:
- Use a non-reactive saucepan such as stainless steel or enamel-coated cast iron to prevent the chutney from picking up metallic flavors.
- Stir the chutney frequently to prevent it from sticking to the bottom of the saucepan.
- Adjust the amount of sugar and spices to suit your taste preferences.
Storage Instructions:
- Store the chutney in sterilized jars in the refrigerator for up to 2 months.
Reheating Instructions:
- To serve the chutney, remove it from the refrigerator and let it come to room temperature.
- If desired, heat the chutney in a saucepan over low heat until warm.
Presentation Ideas:
- Serve the chutney in a small bowl alongside cheese and crackers.
- Use the chutney as a glaze for roasted chicken or pork.
- Spread the chutney on a sandwich or wrap.
Garnishes:
- Sprinkle chopped cilantro or parsley on top of the chutney for a pop of color.
Pairings:
- Serve the chutney with cheese such as brie, cheddar, or goat cheese.
- Pair the chutney with grilled or roasted meats such as chicken, pork, or lamb.
Suggested Side Dishes:
- Serve the chutney alongside roasted vegetables such as carrots, sweet potatoes, or Brussels sprouts.
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, simmer it for a few more minutes to reduce the liquid.
Food Safety Advice:
- Always use sterilized jars to prevent bacterial growth.
- Store the chutney in the refrigerator and discard any jars that show signs of spoilage such as mold or an off odor.
Food History:
- Chutney originated in India and is a condiment made from a mixture of fruits, spices, and vinegar.
Flavor Profiles:
- The guava paste and mango chutney is sweet, tangy, and slightly spicy.
Serving Suggestions:
- Serve the chutney as a condiment for cheese, meats, or vegetables.
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Region: Indian