Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 small pineapple, peeled and diced
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup raisins
- 1/4 cup chopped cilantro
Special equipment needed:
- Large saucepan
- Wooden spoon
- Glass jars with lids for storage
Step-by-step instructions:
1. In a large saucepan, combine the mangoes, pineapple, red onion, garlic, ginger, apple cider vinegar, brown sugar, cumin, cinnamon, salt, black pepper, and red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the chutney simmer for 30-40 minutes, or until the fruit is tender and the liquid has thickened.
4. Stir in the raisins and cilantro and cook for an additional 5 minutes.
5. Remove the chutney from the heat and let it cool to room temperature.
6. Transfer the chutney to glass jars and store in the refrigerator for up to 2 weeks.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Calories per serving: 80
Fat: 0.3g
Carbohydrates: 20g
Protein: 0.8g
Sodium: 55mg
Fiber: 1.5g
Sugar: 17g
Substitutions for ingredients:
- Pineapple can be substituted with peaches or apricots.
- Red onion can be substituted with white onion or shallots.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add 1/4 cup of chopped cashews or almonds for a crunchy texture.
- Add 1/4 teaspoon of curry powder for a spicy twist.
- Use this chutney as a topping for grilled chicken or fish.
- Spread this chutney on a sandwich with turkey or ham.
Tips and tricks:
- Make sure to dice the fruit into small pieces for even cooking.
- Stir the chutney occasionally to prevent it from sticking to the bottom of the saucepan.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Store the chutney in glass jars with lids 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 with a spoon for easy serving.
Garnishes:
Garnish the chutney with a sprig of cilantro or a sprinkle of chopped nuts.
Pairings:
This chutney pairs well with grilled chicken, fish, or pork.
Suggested side dishes:
Serve this chutney with rice, naan bread, or roasted vegetables.
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, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to store the chutney in the refrigerator and consume it within 2 weeks.
Food history:
Chutney is a condiment that originated in India and is made with a variety of fruits and spices.
Flavor profiles:
This chutney is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve this chutney as a condiment with grilled meats or as a topping for sandwiches.
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Region: Indian