Sunday, August 14, 2016

Indian Spice Mango Chutney

My inspiration for this chutney came from Saving the Season- my newest go to book for inspiration.  The recipe calls for tamarind paste, which adds a sour component to the recipe and is delicious.  However, I had problems sourcing it, so had to settle for tamarind sauce.  It worked just fine, but I made sure to taste, taste, taste and adjust the spices.

Mango chutney is a must for your pantry.  Serve it with your favourite Indian curry, include it on a cheese tray, add it to mayonnaise for a flavourful dip...  I love the flavour of tamarind in this chutney.

To make 10 250-ml jars.

5 lbs       underripe mangoes, diced
3 cups    sugar
1            onion, dices
1 clove  garlic, minced
1 tbsp    ginger, minced
2            jalapeno peppers or 1 jalapeƱo and 1 habanero, minced
4 oz       tamarind paste
1/2 cup  raisins
1cup      apple cider vinegar
1 tsp      yellow mustard seeds
2 tsp      black mustard seeds
12          black peppercorns
10          green cardamom pods
10          whole cloves
1 tsp      kalonji seeds
1/2 tsp   fenugreek seeds
1 or 2    whole dried red chilies
1/2 tsp   kosher salt
2 tbsp    fresh cilantro, minced

Peel the mangoes with a vegetable peeler and cut the flesh into small dice.  Put in a mixing bowl along with the sugar, onions, garlic, ginger and half of the minced hot peppers.  Allow to macerate for at least 30 minutes and up to six hours.

Place the macerated mangoes into a heavy pot.  Add the tamarind and vinegar.  Roughly grind the mustard seeds, peppercorns, cardamom pots and cloves.  Add to the pot along with the kalonji seeds, fenugreek seeds, red chilies and salt.  Bring the mixture to a boil and simmer, stirring and tasting regularly until it thickens, about 1 hour.  When you've reached the consistency and taste you are looking for, bring the pot to a boil.  Ladle the hot chutney into the prepared jars, leaving 1/2-inch headspace.  Seal and process in a boiling-water bath for 10 minutes.

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