Friday, January 29, 2010

Mango Chutney

A simple accompaniment to any meal is this sweet and sour mango chutney.  Very few ingredients and easy to make.

 Green Mangoes
 Cinnamon Bark, Cashew Nuts, Raisins

Peel and wash mangoes

Chop mangoes (any way you want, just make sure you don't include the pits)

Place chopped mangoes in a container and pour boiling water to cover
Let stand for half to one hour
(This is to soften the pieces and to get rid of any excessive sourness)
Heat about 4 tablespoons of ghee in a pan
Fry the cashew nuts and raisins separately
Set aside
 Fry the cinnamon bark till fragrent

Drain the mangoes and add to the pan
Keep stirring until the mango gets cooked
(It begins to look gooey)
Add the sugar
(The amount depends on the sourness of the mango
and also personal preference
I use about 2 to 3 tablespoons for each mango)
Its done when the sugar is dissolved and the mixture begins to bubble
(At this stage, have a taste and add more sugar is required)
Remove the cinnamon bark and stir in the fried cashew nuts and raisins.

If the mangoes are too sour, you may want to add some over-ripe tomatoes to the chutney.  

If you are someone who does not like 'sour' use only over-ripe tomatoes and make tomato chutney.  The ingredients are the same, except replace mangoes with tomatoes.

The method is also the same, except that you crush the tomatoes by hand and there is no need to soak in boiling water.

I have also tried this with beet root and it was just as delicious (just grate the beet root for beet root chutney).