Ingredients with Measurements:
- 2 cups of diced ripe mango
- 1 cup of diced Nikau palm fruit
- 1 cup of chopped red onion
- 1/2 cup of apple cider vinegar
- 1/2 cup of brown sugar
- 1/4 cup of raisins
- 1/4 cup of chopped crystallized ginger
- 1 tablespoon of mustard seeds
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
Special equipment needed:
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the mango, Nikau palm fruit, red onion, apple cider vinegar, brown sugar, raisins, crystallized ginger, mustard seeds, cumin, coriander, salt, and cayenne pepper.
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 it has thickened and the fruit is tender.
4. Remove the saucepan from the heat and let the chutney cool for 10-15 minutes.
5. Spoon the chutney into sterilized jars and seal them tightly.
6. Store the jars in a cool, dark place for up to 6 months.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 3 cups of chutney
Nutritional information:
- Calories: 70 per serving
- Fat: 0.2g
- Carbohydrates: 17.5g
- Fiber: 1.2g
- Protein: 0.7g
Substitutions for ingredients:
- You can substitute the Nikau palm fruit with canned pineapple or papaya.
- You can substitute the apple cider vinegar with white vinegar or rice vinegar.
- You can substitute the brown sugar with white sugar or honey.
- You can substitute the raisins with dried cranberries or apricots.
- You can substitute the crystallized ginger with fresh ginger.
Variations:
- Add chopped fresh cilantro or mint for a different flavor profile.
- Use different types of fruit, such as peaches, apricots, or pineapple.
- Add chopped jalapeno or serrano peppers for a spicy kick.
Tips and tricks:
- Make sure to sterilize your jars and lids before filling them with the chutney to prevent spoilage.
- Let the chutney cool before sealing the jars to prevent the lids from warping.
- The chutney will thicken as it cools, so don't worry if it seems too thin while cooking.
Storage instructions:
- Store the jars in a cool, dark place for up to 6 months.
Reheating instructions:
- To reheat the chutney, spoon it into a microwave-safe bowl and heat it in 30-second intervals until warm.
Presentation ideas:
- Serve the chutney in a small bowl alongside grilled meats or vegetables.
- Spoon the chutney over cream cheese or brie and serve with crackers or bread.
Garnishes:
- Garnish the chutney with chopped fresh herbs, such as cilantro or mint.
Pairings:
- Serve the chutney with grilled chicken, pork, or fish.
- Use the chutney as a topping for burgers or sandwiches.
Suggested side dishes:
- Serve the chutney with rice or naan bread.
- Pair the chutney with a fresh salad or roasted vegetables.
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, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to sterilize your jars and lids before filling them with the chutney to prevent spoilage.
- Store the jars in a cool, dark place for up to 6 months.
- Discard any jars of chutney that show signs of spoilage, such as mold or a foul odor.
Food history:
- Chutney is a condiment that originated in India and is typically made with a combination of fruits, spices, and vinegar.
Flavor profiles:
- The Nikau and Mango Chutney is sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve the chutney as a condiment alongside grilled meats or vegetables.
- Use the chutney as a topping for burgers or sandwiches.
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