Ingredients with Measurements:
- 2 cups of chopped Rangpur mangoes
- 1 cup of sugar
- 1 cup of water
- 1 teaspoon of salt
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of red chili flakes
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon of grated ginger
- 1 teaspoon of grated garlic
- 1/2 cup of raisins
- 1/2 cup of chopped onion
- 1/4 cup of apple cider vinegar
Special equipment needed:
- Large saucepan
- Wooden spoon
- Mason jars for storage
Step-by-step instructions:
1. In a large saucepan, combine the chopped Rangpur mangoes, sugar, water, salt, cumin seeds, coriander seeds, mustard seeds, red chili flakes, cinnamon stick, bay leaf, grated ginger, and grated garlic.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
4. Add the raisins, chopped onion, and apple cider vinegar to the saucepan and continue to simmer for an additional 15 minutes.
5. Remove the cinnamon stick and bay leaf from the mixture.
6. Using an immersion blender or a regular blender, blend the mixture until it reaches a smooth consistency.
7. Pour the chutney into sterilized mason jars and let cool to room temperature.
8. Store the chutney in the refrigerator for up to 2 weeks.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes approximately 2 cups of chutney
Nutritional information:
Calories: 70
Fat: 0g
Carbohydrates: 18g
Protein: 0g
Sodium: 100mg
Sugar: 16g
Substitutions for ingredients:
- Regular mangoes can be used instead of Rangpur mangoes.
- White vinegar can be used instead of apple cider vinegar.
- Golden raisins can be used instead of regular raisins.
Variations:
- Add chopped jalapenos for a spicy kick.
- Substitute brown sugar for white sugar for a deeper flavor.
- Add chopped mint leaves for a refreshing twist.
Tips and tricks:
- Make sure to sterilize the mason jars before filling them with the chutney to prevent spoilage.
- Use a wooden spoon to stir the chutney to prevent scratching the bottom of the saucepan.
- Adjust the amount of sugar to your liking, depending on the sweetness of the mangoes.
Storage instructions:
Store the chutney in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the chutney in the microwave or on the stovetop until warm.
Presentation ideas:
Serve the chutney in a small bowl or jar alongside Indian dishes such as samosas or curry.
Garnishes:
Garnish the chutney with chopped cilantro or mint leaves.
Pairings:
Pair the chutney with Indian dishes such as chicken tikka masala or lamb vindaloo.
Suggested side dishes:
Serve the chutney with naan bread or rice pilaf.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to sterilize the mason jars before filling them with the chutney to prevent spoilage.
Food history:
Chutney originated in India and is a condiment typically made with fruit, vinegar, and spices.
Flavor profiles:
The Rangpur mango chutney is sweet and tangy with a hint of spice.
Serving suggestions:
Serve the chutney as a condiment alongside Indian dishes or as a spread on sandwiches.
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Region: Indian