Chutneys are endless in variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. The word “chutney” is derived from the Sanskrit word caṭnī. Here is a recipe of Indian Mango Chutney. It’s sweet and spicy and is delicious either as a spread, a dip, or used in cooking a variety of Indian cuisine. Ginger, garlic and red chilies are sauteed in oil and then cumin, coriander, turmeric, cloves, cinnamon and cardamom are added to coax out their robust flavors. Fresh mango, sugar and vinegar is added and it is slowly cooked down to a sticky and delicious concoction.
15 minutes 1 hour Makes 6 (8-ounce) jars
- 2 cups sugar
- 1 cup distilled white vinegar
- 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup ginger, finely chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds, whole
- 1/4 teaspoon red chili pepper flakes
1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars.