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.
File