Sweet and Spicy Mango Chutney

SWEET AND SPICY MANGO CHUTNEY
SWEET AND SPICY MANGO CHUTNEY

SWEET AND SPICY MANGO CHUTNEY

This chutney is my husband’s favorite, very saucy and delicious. This is sweet and spicy spread, use as dipping sauce, or condiment to add to your curries or you can eat with anything.

INGREDIENTS-

•1 tablespoon cooking oil

•2 teaspoons fresh ginger, finely minced

•1/tsp asafoetida

•1 red chili, sliced

•2 teaspoons each of whole mustard seeds, Fenugreek seeds and fennel seeds (for tempering)

•1 teaspoon ground coriander

•½ teaspoon ground cumin

•¼ teaspoon turmeric

•¼ teaspoon ground cardamom

•¼ teaspoon ground cloves

•¼ teaspoon ground cinnamon

•¼ teaspoon salt or to taste

•4-5 mangoes, peeled and diced

•2 cups white granulated sugar

•1cup water

 

METHOD –

1. Heat the oil over medium-high in a medium stock pot. Add tempering, after crackling the seeds, add asafoetida and ginger, Sauté the ginger and add mango pieces. Add water and cook for 5-6 minutes. Add remaining spice and salt, mix well. Add sugar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 20-25 minutes. Remove from heat and allow it to cool.

2. For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 1 month in the fridge in a sealed jar or for several months in the freezer.

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