Indian Sweet Mango Chutney Recipe Chunda

INDIAN SWEET MANGO CHUTNEY RECIPE - CHUNDA

Steps:

• Take the washed green mango and peel it.
• Now, grate it thinly using a handheld grater or machine.
• Heat oil in a pan over medium heat.
• Add onion seed, fennel and give it a quick stir.
• Now, add all the powdered spices and stir again.
• Finally, add the grated raw mango, lemon juice and saute everything for a minute.
• Lower the temperature and let the mango cook halfway through with all the spices for 3-4 minutes.
• Once, the mango is slightly cooked, add the grated jaggery, water, and cook on low heat for 7-8 minutes (stirring every minute).
• At this point, do a taste test and see if the spices, sugar, and salt are as per your need or customize accordingly.
• Finally, give the mango chutney a quick stir and turn off the heat.
• Transfer the chutney to a clean, dry jar or serving dish.
• Let the chutney cool for a few minutes and it will thicken up too.
• Serve the chutney with your fav savory dishes or store in the fridge in an airtight jar (once completely cooled).

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.