Thursday, 17 March 2016

Mango Chutney

Sweet and tangy mango chutney, its served as a side dish in the South Asian region. Simple and tasty sauce cooked with mango, sugar and spices. Its the best way to preserve mangoes. Mangoes are seasonal fruit that are available only during peak summer season in India and South Asia. So we can make this chutney during the season and preserve for future use. Here is recipe for you all to try. 

  • Mango 1, semi riped, sliced
  • Ginger 1 small piece, chopped
  • Garlic 2 cloves, chopped
  • Raisins 1/4 cup, golden 
  • Onion 1 medium size, chopped
  • Vinegar 1 cup, white
  • Sugar 2 to 3 tbsp
  • Brown sugar 2 tbsp
  • Cinnamon Powder 1/4 tsp
  • Clove Powder 1/4 tsp
  • Ginger Powder 1/4 tsp
  • Nutmeg Powder 1/2 tsp
  • Chilli Flakes 3 tsp
  • Salt

In a large sauce pan combine vinegar, white sugar, brown sugar, cinnamon, ginger powder, clove powder, nutmeg, chilli flakes and salt. Bring to boil, for 20 minutes. Stir in onions, garlic, golden raisins and ginger and boil for another 10 minutes. Then stir in mangoes, reduce heat to low and simmer for 15 to 20 minutes. Once it cool down pour mixture into sterilised jars. Serve this with mixed rice, roti or pancake.

NB:You can keep this in room temperature for few days. If you want to keep it for long period then keep it in the refrigerator. I used more brown sugar than white sugar, so the chutney colour is like this, if you are using only white sugar, the chutney colour will be little yellow. This chutney is the main ingredient in hawaian salads. If you don't like onion smell in this chutney you can omit that. Enjoy cooking..

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...