Mango Chutney is something that everyone should try at least once in their life. If you like Indian food, then you must try this delicious side condiment to go along with you next curry. It's simply the best and so easy to make too.
Ingredients:
1 lb ripe firm Mango
1 cinnamon stick
2 whole cloves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cardamom pods cracked
3/4 cup water
1 teaspoon grated ginger
1 clove garlic crushed
1/2 cup vinegar
2-3 whole dried red chilies
1 teaspoon salt
3/4 cup brown sugar
Instructions:
Peel the mango of all skin and cut it into 1-inch cubes throwing away the seeds
Using a piece of muslin, combine all the spices cinnamon, cloves, cumin, coriander, and cardamom into a small bundle and tie together with string or twist tie. Cook the mango and spice bag in water with the ginger and garlic until the mango is mushy, usually about 10-15 minutes.
Then add the vinegar, red chilies, salt, and sugar. Add additional salt and sugar to taste. Lower the heat to a simmer and cook for 20-25 minutes until the sauce is thickened. Once fully cooked, squeeze the muslin of all juices and discard the muslin spices. Transfer the mango chutney to a storage container or canning jar while still hot. Let it cool and keep it in the fridge for up to a month. You can can the chutney by using the canning recipe as shown in this Chutney canning tutorial . Enjoy
Author Elizabeth Kilbride is a
former political operative, author, scriptwriter, historian, and journalist.
business professional, creative artist, and life coach consultant. Ms. Kilbride
holds a Master's in Criminology and a BS in Business Management she stepped out
of the loop for a while but is now back with a powerful opinion and voice in
the direction of this country and our economy. As a life coach, she is
available to counsel individuals to enjoy their dreams and a better life. Ms.
Kilbride loves to travel, and photograph her surroundings and is also a gourmet
cook who loves to garden and preserve food for the winter months.
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