Indian Green Mango Chutney
Had a huge haul of mangos up at the farm this year, so decided to do a few new recipes for them. This one is a great condiment for Curries used as a spread if you like a tropical spicy hit and a great recipe for both green and ripe mangos.
Servings: 5 Half Pints
- 1 tbsp cooking oil
- 2 teaspoons Ginger finely minced
- 2 cloves Garlic finely minced
- 1 teaspoon powdered chilli (or one red chill finely sliced)
- 1 teaspoon Ground Corriander
- 1/2 teaspoon Ground Cummin
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Ground Cardamom
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 4-5 200-300 grams each Mangos peeled and diced
- 1 Cup White Vinegar
Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning of course yields the longest shelf-life: Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.