50 minutes
A delightful chutney that combines the sweetness of mango with a spicy kick, perfect to elevate any meal.
teaspoons
Garlic, minced
cloves
Fresh Ginger, grated
teaspoons
Jalapeño, chopped
each
Mango, bite-size pieces
cups
tablespoons
tablespoons
tablespoons
Asafetida
teaspoons
1. Preheat and Sauté Aromatics
Preheat a small saucepan over medium-low heat. Once warm, add 2 teaspoons of peanut oil. Toss in the minced garlic and grated fresh ginger, followed by the chopped jalapeño. Sauté these ingredients for about a minute.
2. Add Mango and Sugar
Mix in the bite-size pieces of mango and sprinkle in 2 tablespoons of sugar. Add 2 tablespoons of water, then increase the heat to medium. Cover the saucepan and let it cook for about 3 minutes, until the mixture reaches a boil.
3. Add Vinegar and Asafetida
Uncover the saucepan and stir in 2 tablespoons of red wine vinegar and 0.5 teaspoon of asafetida. Let it cook for another minute.
4. Chill Chutney
Transfer the chutney to a container and let it chill in the freezer, stirring often to ensure it cools evenly. In about 30 minutes, your chutney will be sufficiently cold and ready to serve.
For chutney, you want mangoes that are ripe but still firm, which will hold up better during cooking. Varieties like Kent, Ataulfo, or Alphonso work well.
Adjust vinegar and sugar to achieve the right balance between sweetness and acidity.
Properly sterilized jars are crucial for preservation and preventing bacterial growth.
Toast whole spices like mustard seeds, cumin seeds, and coriander seeds in a dry pan until they're fragrant before grinding them.
Chutney tastes better after a few days, allowing flavors to develop and meld.
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