Mango chutney

  

Ingredients

Mangoes 2 large

water 1/3 cup

cardamoms 6

ginger grated 1 tsp

clove pdr 1/4 tsp

cinnamon pdr 1/4 tsp

sugar 1 1/2 cups

vinegar 1 tbsp

red chili pdr 1/2 tsp

cumin pdr 1/2 tsp

salt

 

Preparations

Take mangoes which are slightly ripe and has sweet and sour taste (i.e. it should not be fully ripe but not completely raw too). Wash them in running water. Peel and cut them into long and thin slices or small pieces.

Boil 1/3 cup water in a pan. Add mango slices and cook over low flame for around 4-5 minutes. Stir in between occasionally.

Add cardamom pods, grated ginger, clove powder, cinnamon powder and sugar. Mix properly and cook over low flame until slices are soft and tender and mixture turns thick or for approx. 15-20 minutes.

When mixture turns thick, add vinegar and salt. Stir and cook for 4-5 minutes.

Turn off flame and allow mixture to cool at room temperature. Sprinkle cumin powder and red chilli powder over it and mix well. The chutney would get thicker as it cools.

Sweet and hot mango chutney is ready; Transfer it either to serving bowl for immediate serving or to sterilized glass bottles and store in a cool, dry place for anytime use.  

Variations

Use heavy based saucepan or non-stick pan and cook on low flame to allow even cooking and avoid burning.

Use raw green mangoes instead of slightly ripe mangoes for tangier chutney. Add more sugar if its too sour.

Add more red chilli powder and spices if you love very spicy flavor and taste.

Goes well with roti, parathas, theplas, bread toast, adai.

 

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