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.
Course Condiment
Cuisine Indian
Keyword chutney, green, mango, white
Servings 5Half Pints
Author rob
Ingredients
1tbspcooking oil
2teaspoonsGingerfinely minced
2clovesGarlicfinely minced
1teaspoonpowdered chilli(or one red chill finely sliced)
1teaspoonGround Corriander
1/2 teaspoonGround Cummin
1/4teaspoonTurmeric
1/4teaspoonGround Cardamom
1/4teaspoonGround Cloves
1/4teaspoonGround Cinnamon
1/4teaspoonSalt
4-5200-300 grams eachMangospeeled and diced
1CupWhite Vinegar
Instructions
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.