it’s spicy mango chutney from an indian restaurant far away from my house and i love it so much
by DalisWhore
3 Comments
Ninnux
Traditional Indian Mango Chutney: Ingredients: 2 large ripe mangoes, peeled, pitted, and diced 1 cup sugar (adjust to taste depending on mango sweetness) 1/2 cup vinegar (white or apple cider vinegar) 1/2 cup water 1 teaspoon ginger, finely grated 1 teaspoon garlic, minced 1/2 teaspoon red chili flakes (adjust to taste) 1/2 teaspoon black mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds (optional) 4-5 whole cloves 4-5 whole green cardamom pods, lightly crushed 1 cinnamon stick Salt to taste Instructions: Start by preparing the mangoes. Peel them and remove the pit, then dice the flesh into small pieces. You can choose to keep them a bit chunky for texture. In a heavy-bottomed saucepan, combine the diced mangoes, sugar, vinegar, and water. Stir well to dissolve the sugar. Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and simmer for about 15-20 minutes, or until the mangoes become soft and the mixture thickens. Stir occasionally to prevent sticking. While the mango mixture is simmering, prepare the spice infusion. In a small frying pan, heat a bit of oil over medium heat. Add the black mustard seeds, cumin seeds, fenugreek seeds (if using), cloves, green cardamom pods, and cinnamon stick. Sauté for a minute or two until the spices become fragrant and the mustard seeds start to pop. Be careful not to burn them. Add the grated ginger, minced garlic, and red chili flakes to the spice mixture. Sauté for another minute to release their flavors. Once the mango mixture has thickened, add the spice infusion to the saucepan and stir well. Allow the chutney to simmer for an additional 5-10 minutes, or until it reaches your desired consistency. You can adjust the thickness by simmering for a shorter or longer time. Taste the chutney and adjust the sweetness and spiciness according to your preference. You can add more sugar or chili flakes if needed. Season with salt to taste. Remove the saucepan from the heat and let the chutney cool to room temperature. Once cooled, transfer the mango chutney to sterilized glass jars or airtight containers. Store it in the refrigerator for several weeks. The flavors will meld and develop over time, making it even more delicious. Traditional Indian Mango Chutney is a versatile condiment that can be served with various Indian dishes, grilled meats, sandwiches, or as a dip for snacks like samosas or pakoras. Enjoy!
4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups fresh or thawed frozen mango pieces)
1/4 cup finely chopped crystallized ginger (40g), or 2 tablespoons finely chopped fresh ginger
1 red chili pepper, finely chopped (increase or decrease to taste)
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
*Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves*.
*Add the remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking
Let cool and spoon into clean glass jars with tight sealing lids. Store in the fridge.
>Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.
>Serve with meat, such as chicken, lamb
> use chutney thinned with water, to glaze chicken or duck.
>Serve with cheese, like brie or cream cheese.
>Swap the mangoes for ripe peaches for a peach chutney.
pseunomix
Chew up some mangos, ginger, red peppers, sugar then gargle some vinegar. Vomit the ingredients in a jar then add salt to taste.
3 Comments
Traditional Indian Mango Chutney:
Ingredients:
2 large ripe mangoes, peeled, pitted, and diced
1 cup sugar (adjust to taste depending on mango sweetness)
1/2 cup vinegar (white or apple cider vinegar)
1/2 cup water
1 teaspoon ginger, finely grated
1 teaspoon garlic, minced
1/2 teaspoon red chili flakes (adjust to taste)
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds (optional)
4-5 whole cloves
4-5 whole green cardamom pods, lightly crushed
1 cinnamon stick
Salt to taste
Instructions:
Start by preparing the mangoes. Peel them and remove the pit, then dice the flesh into small pieces. You can choose to keep them a bit chunky for texture.
In a heavy-bottomed saucepan, combine the diced mangoes, sugar, vinegar, and water. Stir well to dissolve the sugar. Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and simmer for about 15-20 minutes, or until the mangoes become soft and the mixture thickens. Stir occasionally to prevent sticking.
While the mango mixture is simmering, prepare the spice infusion. In a small frying pan, heat a bit of oil over medium heat. Add the black mustard seeds, cumin seeds, fenugreek seeds (if using), cloves, green cardamom pods, and cinnamon stick. Sauté for a minute or two until the spices become fragrant and the mustard seeds start to pop. Be careful not to burn them.
Add the grated ginger, minced garlic, and red chili flakes to the spice mixture. Sauté for another minute to release their flavors.
Once the mango mixture has thickened, add the spice infusion to the saucepan and stir well. Allow the chutney to simmer for an additional 5-10 minutes, or until it reaches your desired consistency. You can adjust the thickness by simmering for a shorter or longer time.
Taste the chutney and adjust the sweetness and spiciness according to your preference. You can add more sugar or chili flakes if needed. Season with salt to taste.
Remove the saucepan from the heat and let the chutney cool to room temperature.
Once cooled, transfer the mango chutney to sterilized glass jars or airtight containers. Store it in the refrigerator for several weeks. The flavors will meld and develop over time, making it even more delicious.
Traditional Indian Mango Chutney is a versatile condiment that can be served with various Indian dishes, grilled meats, sandwiches, or as a dip for snacks like samosas or pakoras. Enjoy!
Try this recipe:
Easy sweet mango chutney adapted from [ELISE BAUER’s recipe](https://www.simplyrecipes.com/recipes/homemade_mango_chutney/)
**Mango Chutney**
PREP TIME 15 mins
COOK TIME 60 mins
TOTAL TIME 75 mins
YIELD 3 to 6 (8-ounce) jars
*Ingredients*
2 cups sugar
1 cup distilled white vinegar
4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups fresh or thawed frozen mango pieces)
1/4 cup finely chopped crystallized ginger (40g), or 2 tablespoons finely chopped fresh ginger
1 red chili pepper, finely chopped (increase or decrease to taste)
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
*Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves*.
*Add the remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking
Let cool and spoon into clean glass jars with tight sealing lids. Store in the fridge.
>Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.
>Serve with meat, such as chicken, lamb
> use chutney thinned with water, to glaze chicken or duck.
>Serve with cheese, like brie or cream cheese.
>Swap the mangoes for ripe peaches for a peach chutney.
Chew up some mangos, ginger, red peppers, sugar then gargle some vinegar. Vomit the ingredients in a jar then add salt to taste.