Mango Chutney
- February
- 26
11:59 pm Food
This recipe uses cooking mangos which are much different than the usual ones for eating. They are green and sometimes reddish in color.
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I pretty much followed Manjula Jain's recipe for this chutney. I did add a little more liquid toward the end of cooking because it seemed a bit too thick for me. The result was a sweet and pungent condiment. I think it would be especially good with meat, chicken or fish especially. It has a bit of a kick to it so you don't need too much to add flavor.
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Here is the recipe restated:
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2 Green cooking mangos, peeled and coarsely shredded
2 Tablespoons safflower oil
1 teaspoon calonji (onion seed)
4 dried red chilies
1 Tablespoon grated fresh ginger
2 Tablespoons golden raisins
1/2 teaspoon red chili powder
2 teaspoons salt
1 cup sugar
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Peel the mangos and shred them coarsely. You should have 3-4 cups of shredded mango when you are done. Cooking mangos are very firm and white inside. The result looks like coarse cole slaw. Set this aside.
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Heat the oil. When hot add in the calonji and the whole dried red peppers and stir, let them sizzle for a few seconds. Then add the rest of the ingredients, the shredded mango, ginger, salt, sugar and chili powder. Bring it back up to a boil. The mango will release moisture as it cooks. If it is too thick you can add some more water to thin it out some. Cook for 10-15 minutes on low-medium heat until mango is cooked soft and transparent.
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If you want a thinner chutney you can add additional water as needed. It will thicken a bit as it cools.
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Serve the chutney chilled or at room temperature or use it in cooking another dish. Store unused chutney refrigerated in a glass container or freeze it for later use.
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