March 13, 2010

Mango Chutney

This pickle is a full of flavor and is great with almost any dish. I love it with plain rice or toast. The ones that you normally buy at the Indian stores are a bit salty for my taste. I prefer to make them whenever mangoes are in season. They keep well in refrigerator and also wonderful to give as gifts.
2 green unripe mangoes, (peeled, and diced in small cubes)
4 Tbsp. Agave Nectar (or brown sugar)
½ tsp. salt
½ cup brown rice vinegar
2 Tbsp. raisins
Spices A:
3 shallots, minced
2 cloves garlic, minced
4 red chilles
1 tsp. cumin
1 tsp. fennel
1 tsp. coriander
½ tsp. turmeric powder
1 Tbsp. oil
Spices B:
2 cloves
1 small piece cinnamon stick
2 star anise
2 cardamon pods, lightly crushed
1. Blend Spices A till fine. Heat 1 Tbsp. oil and fry spices till fragrant on medium heat. Add Spices B and simmer for about 15 minutes. Add vinegar, sugar, mangoes, and raisin. Cover and simmer on low for about 1/2 hour until the mangoes are soft. Season to taste. When cool, keep in refrigerator for about 2 weeks.
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