Quick mango chutney
1 Servings
Ingredients
| Quantity | 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, |
| Crushed | ||
Directions
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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