Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup raisins
- 1/4 cup chopped red onion
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- Salt to taste
Special equipment needed:
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the diced mangoes, white vinegar, brown sugar, raisins, red onion, grated ginger, ground cumin, ground cinnamon, ground 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 mixture simmer for 30-40 minutes, or until the chutney has thickened and the mangoes are soft.
4. Remove the saucepan from the heat and let the chutney cool slightly.
5. Transfer the chutney to sterilized jars with lids and let them cool completely before storing them in the refrigerator.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 60 per serving
- Fat: 0.2g
- Carbohydrates: 15g
- Protein: 0.5g
- Fiber: 1g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Raisins can be substituted with dried apricots or cranberries.
- Red onion can be substituted with shallots or white onion.
- Ground cumin can be substituted with ground coriander or curry powder.
- Ground cinnamon can be substituted with ground nutmeg or allspice.
- Ground cloves can be substituted with ground cardamom or ginger.
Variations:
- Add chopped fresh mint or cilantro for a fresh twist.
- Use peaches or pineapple instead of mangoes.
- Add a splash of lime juice for a tangy flavor.
Tips and tricks:
- Use ripe mangoes for the best flavor.
- Stir the chutney occasionally to prevent it from sticking to the bottom of the saucepan.
- Adjust the amount of cayenne pepper to your liking for spiciness.
Storage instructions:
- Store the chutney in sterilized jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
- To reheat the chutney, transfer it to a saucepan and heat over low heat until warmed through.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with chopped fresh herbs or a sprinkle of cayenne pepper.
Garnishes:
- Chopped fresh herbs, such as mint or cilantro.
- A sprinkle of cayenne pepper or paprika.
Pairings:
- Serve with grilled chicken or fish.
- Use as a topping for burgers or sandwiches.
- Serve with crackers or naan bread.
Suggested side dishes:
- Rice pilaf
- Roasted vegetables
- Grilled corn on the cob
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:
- Make sure to sterilize the jars and lids before filling them with the chutney.
- Store the chutney in the refrigerator and discard if it develops an off smell or taste.
Food history:
- Mango chutney is a popular condiment in Indian cuisine and is often served with curries or rice dishes.
Flavor profiles:
- Sweet, tangy, and spicy.
Serving suggestions:
- Serve the chutney at room temperature or slightly warmed.
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Region: Indian