Recipes » Other » Mango Chutney

Ingredients

• MAKES ABOUT 1 CUP
•  
• 2 ripe mangoes (about 1.5 pounds total)
• 1/4 cup distilled vinegar
• 1/2 cup sugar plus additional, to taste, if mango is very sour
• 1  teaspoons salt, or to taste
• 1/4 cup raisins
• For seasoning paste:
• 1-inch piece fresh gingerroot, peeled
• 1 fresh Thai bird chilies or 1/2 fresh jalapeno, seeded
• 3 garlic cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seeds
• 1/4 teaspoon ground turmeric
•  
• 1 cinnamon stick
• 1 star anise
• 1 tablespoon corn, safflower, or olive oil

Preparation

Peel mangoes and cut into 1/2-inch cubes.

 In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.

 Make seasoning paste:
Mortar and pestle  gingerroot, chilies, and remaining seasoning paste ingredients, or use a food processor.

Heat a 4-quart heavy kettle over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes.

 Discard cinnamon stick and star anise and cool chutney completely.

 Chutney keeps, covered and chilled, about 1 month.