mango chutney

Name: Mango Chutney
Ingredients: 2 - ripe firm mangoes (preferably green); 2 - 4 - dried red chillies; 1 - 1 1/2 cup(s) demerara sugar / jaggery; 1 stick(s) cinnamon; 1 - 2 clove(s) garlic (crushed / finely chopped); 1 teaspoon(s) cumin seeds; 1 teaspoon(s) coriander seeds; 1 - 2 - cloves; 1 teaspoon(s) finely grated ginger; 1 - 2 - cracked cardamom pods; 1/2 cup(s) vinegar; 1 cup cup(s) water; 1/2 teaspoon(s) salt

(1 RATING)

36 Pinches 1 Photo

Nithiya Sabapathy

Kuala Lumpur

Updated on Jan 12, 2013

Add mango chutney to your favourite grilled meat or vegetable.

Rate

prep time

cook time

method ---

yield

Ingredients

2 - ripe firm mangoes (preferably green)
2 - 4 - dried red chillies
1 - 1 1/2 cups demerara sugar / jaggery
1 stick cinnamon
1 - 2 cloves garlic (crushed / finely chopped)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 - 2 - cloves
1 teaspoon finely grated ginger
1 - 2 - cracked cardamom pods
1/2 cup vinegar
1 cup cup water
1/2 teaspoon salt

How To Make mango chutney

Step 1

Cut mangoes into cubes of an inch.

Step 2

Bundle up the spices (cinnamon, cloves, coriander seeds, cumin seeds and cardamom pods) using a piece of muslin cloth.
Step 3

Heat a pan over a medium fire, add mangoes, bundled spices, water, grated ginger and garlic. Cook for about 10 minutes (stirring occasionally) or until mangoes are tender.
Step 4

When mangoes are tender add vinegar, sugar, salt and dry chilies. (The amount of chillies and sugar can be changed according to your preference).
Step 5

Stir for 30 minutes or until the chutney is thickened. Transfer the mango chutney to sterilized jars while still hot and let cool before you seal the jar. It stays well until 4 weeks when refrigerated.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes