We were required to make numerous chutneys and sauces in culinary school....I chose this mango chutney that is served well with curries and baked hams..I complimented it with a pork chop, however, I think this would also go great with fish ...One of the professors that was a ongoing competitive cooking contestant wanted this recipe...
Ingredients For mango chutney
light brown sugar
small jalapeno chile
inch piece of fresh ginger, peeled and finely chopped
garlic clove, finely chopped
cardamon pods, bruised
coriander seeds, crushed
How To Make mango chutney
To bruise a cardamom pod you must lightly tap it with a knife or blunt object without cracking it open. The idea is to keep the seeds contained in the pod while allowing the flavors to seep out.
Firmer mangoes are ideal for chutneys. Peel the mangoes and cut the flesh off the pit. Slice them lengthwise, then cut into small chunks or wedges.
Place these in a large saucepan, add the vinegar and cover; Cook over low heat for 10 minutes.
Stir in the sugar, chile, ginger garlic, bruised cardamom pods and coriander seeds. Add the bay leaf and salt. Bring to a boil slowly, stirring the mixture often.
Lower the heat and simmer, uncovered, for 30 minutes, until the mixture is thick and syrupy. Remove the cardamom pods and remove and discard the bay leaf.
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