Let sit undisturbed for 24 hours then store jars in a dark, cool place. For long-term storage, can it in airtight jars: Pour the mixture directly into sterilized jars and process in a water bath for 10 minutes. You can also freeze it for several months. Stored in jars in the fridge this chutney will last up to at least two months. Depending on how finely you diced the mango, you can either leave it as is, or you can use a potato masher or blender stick to mash up some of the larger pieces.Īfter a bit of mashing. Reduce the heat to medium-low and continue on a steady simmer for one hour.Īfter an hour of simmering. Over medium-high heat, heat some vegetable oil in a medium stock pot and saute the garlic, ginger and some diced red chilies for about a minute.Īdd the spices and saute for another minute.Īdd the sugar and salt. Here are three recipes using this chutney: This mango chutney is sweet and spicy and is delicious either as a spread, a dip, or used in cooking a variety of Indian cuisine (for example, I love to add it to my curry sauces for a touch of sweetness – SO good!) It adds an incredible flavor dimension to this mango chutney. Nigella is also commonly sprinkled on naan bread in India and is a wonderful spice to use in any “carb-based” dish. It’s wonderful in curries and it positively transforms breads and potatoes. It’s fantastic! I love to use it at every possible opportunity when I make Indian or Middle Eastern foods. The flavor is really unlike anything you’ve tasted before. Wikipedia describes them as “a combination of onions, black pepper and oregano, with a bitterness like mustard seeds.” It’s hard to describe the flavor of nigella. Other names for it include black cumin, onion seed and kalonji. What Are Nigella Seeds?Īnother spice that is in this recipe is nigella, which comes from an annual flowering plant native to south and southwest Asia. Fresh mango, sugar and vinegar is added and it is slowly cooked down to a sticky and delicious concoction.
Ginger, garlic and red chilies are sauteed in oil and then cumin, coriander, turmeric, cloves, cinnamon and cardamom are added to coax out their robust flavors.
Basil mint chutney how to#
In other words, finger-lickin’ good! How to Make Mango Chutney The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. Chutneys are endless in variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. This mango chutney recipe is one of our very favorites.Ĭhutney dates back to 500 BC. Our readers RAVE about this mango chutney recipe! Fresh, vibrant, and absolutely BURSTING with flavor, you’re going to love this versatile and wonderfully delicious condiment!Īs a huge Indian food fan I love exploring and creating a wide range of chutneys out of fruits, nuts, vegetables and a whole host of spices.
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