Ingredients with Measurements:
- 1 ripe mango, peeled and diced
- 1 ripe papaya, peeled and diced
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup raisins
Special equipment needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the mango, papaya, red onion, garlic, ginger, apple cider vinegar, brown sugar, cinnamon, cumin, coriander, salt, and black pepper.
2. Stir well to combine and bring the mixture to a boil over medium-high heat.
3. Reduce the heat to low and let the chutney simmer for 20-25 minutes, stirring occasionally, until the fruit is soft and the mixture has thickened.
4. Add the raisins and stir to combine.
5. Remove the chutney from the heat and let it cool to room temperature.
6. Transfer the chutney to sterilized jars and seal tightly with lids.
7. Store the jars in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 60
- Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- You can substitute white vinegar for apple cider vinegar.
- You can use white sugar instead of brown sugar.
- You can use dried cranberries instead of raisins.
Variations:
- Add a pinch of chili powder for a spicy kick.
- Use pineapple instead of papaya for a different flavor.
- Add chopped jalapeno for extra heat.
Tips and tricks:
- Make sure to stir the chutney occasionally to prevent it from sticking to the bottom of the pan.
- Adjust the sweetness and spiciness to your liking.
- Serve the chutney with grilled meats or as a topping for sandwiches.
Storage instructions:
- Store the jars in the refrigerator for up to 2 weeks.
Reheating instructions:
- Reheat the chutney in a saucepan over low heat until warmed through.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon for easy serving.
- Garnish with fresh cilantro or mint leaves.
Garnishes:
- Fresh cilantro or mint leaves
Pairings:
- Grilled chicken, pork, or fish
- Sandwiches or wraps
- Cheese and crackers
Suggested side dishes:
- Rice pilaf
- Roasted vegetables
- Naan bread
Troubleshooting advice:
- If the chutney is too thick, add a splash of water to thin it out.
- If the chutney is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to sterilize the jars and lids before filling them with the chutney.
- Store the jars in the refrigerator and discard any leftover chutney after 2 weeks.
Food history:
- Chutney originated in India and is a condiment made from a mixture of fruits, spices, and vinegar.
Flavor profiles:
- Sweet, tangy, and spicy
Serving suggestions:
- Serve the chutney at room temperature or slightly warmed.
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Region: Indian