Mango Chutney

Mango ChutneyStrangely enough, I’m not a huge fan of mangoes, but I find I LOVE mango chutney. I think it’s the sweet, spicy balance that it adds as a condiment that gets me. This chutney will go great with the Samosas that we made the other day, or even non-Indian foods. You’d be surprised how well a little dab of chutney goes with cholent! This recipe makes about 3 cups of chutney.

Ingredients:

4 green (under ripe) mangoes – peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 ½ cups white sugar
1 teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed

Directions:

Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste (or be all fancy and use the food processor for a faster easier time of it!); stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.

The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Remove the whole spices as best as possible (as they can be unpleasant to bite into). Cool before using. Keep stored in the fridge when you’re not using it.

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