The Pioneer Woman Tasty Kitchen
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Sweet Mango Chutney

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Level: Easy

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Description

Sweet Indian mango chutney pairs perfectly with most savory food! It’s easy to make at home and once you make it you will never buy that jar from the store.

Ingredients

  • 1 whole Green Mango (450 -500g)
  • 1 stick Cinnamon (about 2 Inch)
  • 2 whole Cloves
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Coriander Seeds
  • 2 whole Cardamom Pods, Cracked
  • ¾ cups Water
  • 1 teaspoon Ginger, grated
  • 1 clove Garlic, Crushed
  • ½ cups Vinegar
  • ¾ cups Demerara Sugar
  • 1 teaspoon Salt
  • 2 whole Dry Red Chilies

Preparation

Cut the mango into 1 inch cubes (for chunky chutney, you can keep some pieces about 2 inch). If you are looking for smooth, cut them all the same size.

Using a piece of thin muslin cloth, tie up the spices (broken cinnamon sticks, cloves, cumin and coriander seeds and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic over medium heat until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.

Then add the vinegar, sugar, salt and dry chilies. I like to break 1 red chili into flakes and keep 1 whole. If you want and are feeling adventurous you can increase the number of chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.

Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit of chutney that you can from the cloth and discard the cloth packet and spices. Transfer chutney to sterilized jars while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

2 Comments

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JourneyKitchen on 3.23.2011

Thank you Prerna :-D !

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indiansimmer on 3.22.2011

Mmm Mmm!! :-)

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