Difference between revisions of "Mango Chutney"
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* 1 tsp [[black peppercorns]] | * 1 tsp [[black peppercorns]] | ||
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# Peel mangoes and julienne 1 – 1½ pieces. | # Peel mangoes and julienne 1 – 1½ pieces. | ||
# Discard seed and place into large pot. | # Discard seed and place into large pot. | ||
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# Keeps the same as preserves. | # Keeps the same as preserves. | ||
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[[Category:Chutney Recipes]] | [[Category:Chutney Recipes]] | ||
[[Category:Green mango Recipes]] | [[Category:Green mango Recipes]] | ||
Latest revision as of 14:12, 15 July 2012
Description
Use as a condiment with any meal, choose hard mangoes for this recipe.
Ingredients
- 2 large green slightly under-ripe mangoes
- 2 cups sugar
- 6 tbsp white vinegar
- 1½ tsp salt
- 1 tsp fenugreek seeds
- 1 small cinnamon stick
- 5 black cardamom pods (opened to expose seeds)
- ½ tsp nigella seeds
- 20 cloves
- 1 tsp black peppercorns
Procedures
- Peel mangoes and julienne 1 – 1½ pieces.
- Discard seed and place into large pot.
- Stir in all spices.
- Bring to boil stirring 4 – 5 minutes, reduce heat.
- Cover the pan and simmer until slightly thick about 15 minutes (chutney will thicken while it cools also).
- Let chutney cool completely and place in sterile fruit jar.
- Keeps the same as preserves.
