MANGO CHUTNEY

Ingredients:

1 large or two regular-sized green mangoes, about 2 pounds
1 tsp. canola oil (this little bit is necessary to temper the spices)
1 tbsp. minced fresh ginger
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 cup water
1/2 teaspoon salt
1/4 cup jaggery, demerara, or other sugar (add more if using very tart fruit)
1 jalapeño pepper, de-seeded and minced
1/4 – 1/2 teaspoon cayenne or red chili pepper
2 tbsp. lime juice
2 tbsp. white vinegar

How to make mango chutney:

• Peel the mangoes and dice the flesh. 
• Heat the oil in a large, non-stick saucepan and add the ginger. Stir-fry for one minute, and then add the cumin and mustard seeds. 

• Cook for 1-2 minutes, until the seeds begin to pop, and then add the chopped mango. 
• Cook, stirring, for about 2 minutes.

• Add the remaining ingredients, bring to a boil, and then reduce heat to low. 

• Simmer until the mango becomes translucent and the chutney is thick, from 30 to 60 minutes depending on the ripeness of the mangoes. 

• As it’s cooking, check for sweetness, and add a little more sugar if necessary. 
• Cool and store in jars in the refrigerator.

Note:

     Mango , evergreen tree of the Anacardiaceae ( sumac family), native to tropical E Asia and now grown in both hemispheres. The chief species, Mangifera indica, is believed to have been cultivated for about 6,000 years. It was introduced into Brazil by Portuguese colonists.

CHUTNEY CHUTNEY. Chutney is a term applied to a variety of spicy relishes and condiments in Indian cookery. The term itself is an anglicized form of the Hindi word chatni. In India, there is an implied understanding that these preparations are also freshly made from fresh ingredients.