Quick mango chutney

Yield: 1 Servings

Measure Ingredient
1 pounds Unripe mangoes
⅓ cup Light brown sugar
¼ teaspoon Ground fennel
½ teaspoon Ground cumin
¼ teaspoon Red pepper flakes
½ teaspoon Salt
⅔ cup Water
¼ cup Raisins
2 teaspoons Cornstarch dissolved in
2 tablespoons Water
2 teaspoons Vegetable oil
½ teaspoon Yellow mustard seed,
\N \N Crushed

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.


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