Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Large saucepan
- Immersion blender or food processor
Step-by-step instructions:
1. In a large saucepan, combine the diced mangoes, bell peppers, and red onion.
2. Add the white vinegar, brown sugar, salt, ginger, cinnamon, cloves, and cayenne pepper to the saucepan.
3. Stir the mixture to combine all the ingredients.
4. Place the saucepan over medium heat and bring the mixture to a boil.
5. Reduce the heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally, until the chutney has thickened and the mangoes and peppers are soft.
6. Remove the saucepan from the heat and let the chutney cool for a few minutes.
7. Using an immersion blender or food processor, blend the chutney until it is smooth.
8. Transfer the chutney to a jar or container and let it cool completely before storing it in the refrigerator.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of chutney
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 50
- Total fat: 0g
- Cholesterol: 0mg
- Sodium: 60mg
- Total carbohydrates: 13g
- Dietary fiber: 1g
- Sugars: 11g
- Protein: 0g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of brown sugar.
- You can use ground nutmeg instead of ground cloves.
Variations:
- Add chopped fresh cilantro or mint to the chutney for extra flavor.
- Add a diced jalapeño pepper for some heat.
- Use different types of peppers, such as poblano or Anaheim, for a different flavor.
Tips and tricks:
- Make sure to stir the chutney occasionally while it is simmering to prevent it from sticking to the bottom of the saucepan.
- Adjust the amount of sugar and spices to your taste.
- This chutney can be made ahead of time and stored 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, but if you prefer it warm, you can heat it in the microwave or on the stove.
Presentation ideas:
- Serve the chutney in a small bowl or jar with a spoon for scooping.
- Garnish the chutney with chopped fresh herbs or a sprinkle of cayenne pepper.
Pairings:
- This chutney pairs well with grilled chicken, pork, or fish.
- It can also be served with cheese and crackers or as a topping for sandwiches or burgers.
Suggested side dishes:
- Serve the chutney with a side of rice or naan bread.
- A simple salad of mixed greens and sliced cucumbers would also be a nice accompaniment.
Troubleshooting advice:
- If the chutney is too thick, you can add a little water or more vinegar to thin it out.
- If the chutney is too thin, you can let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the ingredients to prevent contamination.
- Store the chutney in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
- Chutney is a condiment that originated in India and is made from a combination of fruits, vegetables, spices, and vinegar or lemon juice.
Flavor profiles:
- This chutney has a sweet and tangy flavor with a hint of spice from the cayenne pepper.
Serving suggestions:
- Serve the chutney as a condiment or dipping sauce for grilled meats or as a topping for sandwiches or burgers.
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Region: Indian