Yield: 1 Servings
|1 pounds||Unripe mangoes|
|⅓ cup||Light brown sugar|
|¼ teaspoon||Ground fennel|
|½ teaspoon||Ground cumin|
|¼ teaspoon||Red pepper flakes|
|2 teaspoons||Cornstarch dissolved in|
|2 teaspoons||Vegetable oil|
|½ teaspoon||Yellow mustard seed,|
Peel mangoes & cut in half. Remove pit & discard. Cut flesh into ¼" thick slices. Combine mango, sugar, fennel, cumin, pepper flakes, salt, water & raisins in a saucepan & bring to a boil. Cook over med heat, partly covered, for 6 minutes or until mango is soft & translucent. Stir in cornstarch & continue cooking until chutney thickens. Turn off heat. Heat the oil in a small skillet until hot.
Add mustard seeds. Let spice sizzle for 10 seconds then immediately pour the entire contents of the pan over the chutney. Mix well & serve warm, at room temperature, or chilled. Keeps for a day at room temperature & 4 weeks refrigerated.
Note: This chutney can be made with ripe mangoes; just add a tablespoon of lemon juice to cut the sweetness.