SWEET MANGO CHUTNEY
This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster.
Provided by the80srule
Categories Chutneys
Time 1h20m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 18
Steps:
- Dice the mango into about 1-2" cubes.
- Make a paste of the chopped garlic, lemon juice, 1/2 tsp vinegar, and ginger. Put it aside for now.
- Place the sugar and cups of vinegars (plus the water and juice) in a saucepan and simmer for 10 minutes.
- Add the ginger-garlic paste to the pan and cook for 10 minutes, stirring occasionally.
- Add the mango, chili powder, nutmeg, turmeric, curry powder, cinnamon, salt, and gold raisins.
- Cook uncovered for 30-45 minutes, stirring occasionally to let the chutney thicken.
- Serve in ramekins with your Indian feast, or seal in airtight glass jars for future use.
Nutrition Facts : Calories 519.9, Fat 1.1, SaturatedFat 0.3, Sodium 1461.4, Carbohydrate 129.8, Fiber 4.7, Sugar 117.9, Protein 2.3
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