Cardamom Flavoured Indian Mango Chutney Recipes

MANGO CHUTNEY

Steps:

• Peel the skin the mango and cut the flesh into 1 inch cubes. Discard the seed.
• Using a piece of thin muslin cloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango has become mushy, about 10 minutes.
• Add the vinegar, dried red chilies, salt, and sugar. Add more salt and sugar to taste.
• Lower the heat to simmer and cook for 15-20 minutes or until the chutney is thickened. Squeeze out the chutney sauce from the muslin cloth and discard it.
• Transfer to the mango chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.

CARDAMOM FLAVOURED INDIAN MANGO CHUTNEY

Steps:

• Peel and chop mangoes into small cubes.
• Mix in all the ingredients and cook till thick.
• Stir continuously.
• Remove from heat and serve.

MANGO CHUTNEY

Steps:

• Combine mangoes, apples, pepper, onion, sugar, raisins, ginger and vinegar in a saucepan.
• Bring to a boil over high heat, then reduce heat and boil gently for 20 minutes, stirring occasionally.
• Add lemon juice, curry powder, nutmeg, cinnamon, and salt.
• Boil gently for an additional 5 minutes.
• Ladle chutney into jars with a 1/2 inch headspace and process for 10 minutes for half-pint jars.

REAL INDIAN MANGO CHUTNEY

Steps:

• Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
• Drain and discard liquid from the mango.
• Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.