Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 cup raisins
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fenugreek seeds
Special equipment needed:
- Large saucepan
- Sterilized jars for canning (optional)
Step-by-step instructions:
1. In a large saucepan, combine the mangoes, vinegar, brown sugar, water, raisins, red onion, garlic, ginger, salt, cumin, coriander, turmeric, and cayenne pepper. Stir well to combine.
2. Heat the mixture over medium-high heat until it comes to a boil. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the mixture thickens and the mangoes are soft.
3. While the chutney is simmering, toast the fenugreek seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Remove from heat and let cool.
4. Once the chutney has thickened, stir in the toasted fenugreek seeds.
5. Remove the chutney from heat and let cool for a few minutes.
6. If canning, ladle the hot chutney into sterilized jars and process in a water bath for 10 minutes. Otherwise, transfer the chutney to a container and let cool completely before storing in the refrigerator.
Time:
Preparation time: 15 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
Nutritional information:
Per serving (2 tablespoons):
Calories: 60
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrate: 15g
Dietary Fiber: 1g
Total Sugars: 13g
Protein: 0g
Substitutions for ingredients:
- White wine vinegar or apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of brown sugar.
- Dried cranberries or chopped dates can be used instead of raisins.
- Yellow onion can be used instead of red onion.
- Ground fenugreek can be used instead of fenugreek seeds.
Variations:
- Add chopped fresh cilantro or mint for a fresh herb flavor.
- Use green mangoes instead of ripe mangoes for a tangier chutney.
- Add a pinch of garam masala for a more complex spice blend.
- Add a diced jalapeno or serrano pepper for a spicy kick.
Tips and tricks:
- Be sure to stir the chutney occasionally while simmering to prevent burning.
- Use a non-reactive saucepan (such as stainless steel or enamel-coated) to prevent the vinegar from reacting with the metal.
- The chutney will thicken more as it cools, so don't worry if it seems too thin while simmering.
Storage instructions:
Store the cooled chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the chutney in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the chutney in a small bowl or ramekin alongside Indian dishes such as curry or biryani.
Garnishes:
Sprinkle chopped fresh cilantro or mint over the top of the chutney for a pop of color and flavor.
Pairings:
This chutney pairs well with Indian dishes such as chicken tikka masala, samosas, and naan bread.
Suggested side dishes:
Serve the chutney alongside steamed basmati rice and a simple green salad for a complete meal.
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 it for a few more minutes until it thickens to your liking.
Food safety advice:
Be sure to use sterilized jars if canning the chutney to prevent bacterial growth.
Food history:
Mango chutney is a popular condiment in Indian cuisine, typically made with ripe mangoes, vinegar, sugar, and spices. Fenugreek seeds are often used in Indian cooking for their nutty, slightly bitter flavor.
Flavor profiles:
This mango chutney has a sweet and tangy flavor from the ripe mangoes and vinegar, with warm spice notes from the cumin, coriander, turmeric, and cayenne pepper. The toasted fenugreek seeds add a nutty, slightly bitter flavor.
Serving suggestions:
Serve this mango chutney as a condiment alongside Indian dishes, or use it as a glaze for grilled chicken or pork.
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Region: Indian