Ingredients with Measurements:
- 2 cups chopped pagoda-tree fruit
- 2 cups chopped ripe mangoes
- 1 cup chopped red onion
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup raisins
- 1 tablespoon grated ginger
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the chopped pagoda-tree fruit, mangoes, red onion, apple cider vinegar, brown sugar, raisins, grated ginger, salt, cinnamon, cloves, 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 thickens and the fruits are soft and tender.
4. Remove the saucepan from the heat and let the chutney cool for 10-15 minutes.
5. Transfer the chutney to sterilized jars and seal tightly with lids.
6. Store the jars in a cool, dark place for up to 6 months.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 3 cups of chutney
Nutritional information:
- Calories: 90 per serving (1 tablespoon)
- Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 0.6g
Substitutions for ingredients:
- Pagoda-tree fruit can be substituted with guava or pineapple.
- Red onion can be substituted with shallots or white onion.
- 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 chopped dates or dried apricots.
- Cayenne pepper can be substituted with red pepper flakes or chili powder.
Variations:
- Add chopped fresh mint or cilantro for a fresh herb flavor.
- Use different spices such as cardamom, nutmeg, or allspice for a different flavor profile.
- Add chopped jalapeno or serrano peppers for a spicy kick.
Tips and tricks:
- Make sure to chop the fruits and onions into small, uniform pieces for even cooking.
- Stir the chutney occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
- Adjust the sweetness and spiciness to your liking by adding more or less sugar and cayenne pepper.
- Serve the chutney with grilled meats, cheese platters, or as a condiment for sandwiches.
Storage instructions:
- Store the jars of chutney in a cool, dark place for up to 6 months.
- Once opened, store the chutney in the refrigerator for up to 2 weeks.
Reheating instructions:
- To reheat the chutney, transfer it to a small saucepan and heat over low heat until warmed through.
Presentation ideas:
- Serve the chutney in a small bowl or jar with a spoon for easy serving.
- Garnish the chutney with chopped fresh herbs or a sprinkle of cayenne pepper.
Garnishes:
- Chopped fresh mint or cilantro
- Cayenne pepper
Pairings:
- Grilled meats such as chicken, pork, or lamb
- Cheese platters with crackers or bread
- Sandwiches or wraps
Suggested side dishes:
- Roasted vegetables such as carrots, sweet potatoes, or Brussels sprouts
- Rice pilaf or quinoa salad
- Naan bread or pita bread
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 until it thickens to your liking.
Food safety advice:
- Make sure to sterilize the jars and lids before filling them with the chutney to prevent contamination.
- Store the jars in a cool, dark place to prevent spoilage.
Food history:
- Chutney originated in India and is a condiment made with fruits, vegetables, and spices.
- It was introduced to the Western world during the British colonial era in India.
Flavor profiles:
- Sweet, tangy, and spicy
Serving suggestions:
- Serve the chutney as a condiment for grilled meats, cheese platters, or sandwiches.
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Region: Indian