I discovered that this is a rather quick and easy recipe to follow to prepare a Mango Chutney. According to the cook of this dish, no Indian meal would be complete without this classic chutney.
It is ideal to use a slow cooker to cook this chutney as you need not have to watch over the stove.
It is gloriously sweet, aromatic, tangy and complement well with the aromatics and spices. With just this chutney, I think it is not a problem to enjoy a meal of plain rice. Very appetising.
Recipe adapted from the book ‘500 Curries’ with slight modifications
3 mangoes [about 600 gm]
½ cup cider vinegar
1 inch piece of ginger root – cut thin strips
2 cloves garlic – sliced or chopped
5 cardamon pods
1 bay leaf
1 small chilli – split [can use Jalapeno chilli]
150 gm jaggery sugar or brown sugar
½ tsp salt to taste
- Peel the mangoes, remove the pith and cut into chunks or wedges.
- Put the mangoes in the ceramic cooking pot of the slow cooker, add in the vinegar, stir to mix well. Cover and leave to cook over high heat for about an hour, stir halfway through the cooking time.
- The mangoes must be soft before adding the remaining ingredients. Stir to mix well and until sugar has dissolved.
- Cover and continue to cook until the chutney is reduced to a thick consistency and no excess liquid remains [about 30 minutes].
- Stir constantly the chutney towards the end of the cooking time.
- Remove and discard the bay leaf. Spoon chutney into hot sterilized container/jars and seal. Store for 1 week before serving and use within 1 year.