Ingredients with Measurements:
- 2 large green mangoes, peeled and grated
- 1 cup sugar
- 1 cup vinegar
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon red chili flakes
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1/4 cup raisins
Special equipment needed:
- Large pot
- Wooden spoon
- Glass jars with lids
Step-by-step instructions:
1. In a large pot, combine grated green mangoes, sugar, vinegar, salt, cumin seeds, mustard seeds, red chili flakes, ginger, garlic, and raisins.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
3. Reduce heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally, until the chutney has thickened and the mangoes are soft.
4. Remove from heat and let cool for 10-15 minutes.
5. Transfer the chutney to glass jars and let cool completely before sealing with lids.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking, room temperature for storing
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Serving size: 1 tablespoon
Calories: 35
Total Fat: 0g
Sodium: 48mg
Total Carbohydrates: 9g
Dietary Fiber: 0g
Sugar: 8g
Protein: 0g
Substitutions for ingredients:
- Green mangoes can be substituted with unripe mangoes or Granny Smith apples.
- Sugar can be substituted with honey or brown sugar.
- Vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add chopped onions and bell peppers for a chunkier chutney.
- Add a pinch of cinnamon or cardamom for a spiced flavor.
- Add chopped fresh mint or cilantro for a fresh herb flavor.
Tips and tricks:
- Use a food processor to grate the mangoes for a quicker preparation time.
- Let the chutney cool completely before sealing the jars to prevent condensation.
- Store the chutney in the refrigerator for up to 2 months.
Storage instructions:
Store the chutney in glass jars with lids in the refrigerator for up to 2 months.
Reheating instructions:
Serve the chutney at room temperature or warm it up in the microwave or on the stove.
Presentation ideas:
Serve the chutney in a small bowl with a spoon for guests to help themselves.
Garnishes:
Garnish with chopped fresh cilantro or mint leaves.
Pairings:
Serve with grilled meats, roasted vegetables, or as a topping for sandwiches.
Suggested side dishes:
Serve with naan bread, rice, or roasted potatoes.
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 to thicken.
Food safety advice:
- Use clean and sterilized glass jars for storing the chutney.
- Refrigerate the chutney after opening and use within 2 months.
- Discard any chutney that has mold or an off smell.
Food history:
Green mango chutney is a popular condiment in Indian cuisine, typically served with samosas or other fried snacks.
Flavor profiles:
Sweet, sour, tangy, and slightly spicy.
Serving suggestions:
Serve as a condiment or topping for grilled meats, roasted vegetables, or sandwiches.
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Region: Indian