Difference between revisions of "Mango Chutney"
(New page: category:Mangocategory:Indiancategory:Saucescategory:Side Dishcategory:Toast's Recipes by Toast This is a recipe I picked up a while bac...) |
RealRecipes (talk | contribs) m (1 revision) |
||
| Line 1: | Line 1: | ||
| − | + | == Description == | |
| + | Use as a condiment with any meal, choose hard mangoes for this recipe. | ||
| − | + | == Ingredients == | |
| + | * 2 large green slightly under-ripe [[green mango|mango]]es | ||
| + | * 2 cups [[granulated sugar|sugar]] | ||
| + | * 6 tbsp [[white vinegar]] | ||
| + | * 1½ tsp [[salt]] | ||
| + | * 1 tsp [[fenugreek|fenugreek seeds]] | ||
| + | * 1 small [[cinnamon]] stick | ||
| + | * 5 [[black cardamom]] pods (opened to expose seeds) | ||
| + | * ½ tsp [[nigella]] seeds | ||
| + | * 20 [[cloves]] | ||
| + | * 1 tsp [[black peppercorns]] | ||
| − | + | == Directions == | |
| + | # 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. | ||
| − | + | [[Category:Ayurvedic Recipes]] | |
| − | + | [[Category:Chutney Recipes]] | |
| − | [[ | + | [[Category:Green mango Recipes]] |
| − | + | [[Category:Cardamom Recipes]] | |
| − | + | [[Category:Fenugreek Recipes]] | |
| − | + | [[Category:Nigella Recipes]] | |
| − | + | [[Category:Clove Recipes]] | |
| − | + | [[Category:White vinegar Recipes]] | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | [[ | ||
| − | |||
| − | |||
| − | |||
| − | [[ | ||
| − | [[ | ||
| − | [[ | ||
| − | |||
| − | |||
| − | |||
| − | [[ | ||
Revision as of 10:37, 25 March 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
Directions
- 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.
