MANGO CITRUS CHUTNEY
This chutney has an unusual citrusy note which is a perfect complement to grilled shrimp and other seafood dishes. It is also delicious on fresh naan bread. It has a beautiful presentation and would make a wonderful canned gift. Nigella seeds (kalaunji) and fenugreek seeds (methi) can be found at a local Indian grocery store or market. This recipe has been adapted from the Complete Book of Indian Cooking by Suneeta Vaswani.
Provided by jabernstein
Categories Chutneys
Time 30m
Yield 2 8 oz. jars, 32 serving(s)
Number Of Ingredients 11
Steps:
- In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
- In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
- If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
- Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.
Nutrition Facts : Calories 34.1, Fat 0.9, SaturatedFat 0.1, Sodium 37.2, Carbohydrate 6.4, Fiber 0.2, Sugar 5.6, Protein 0.2
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