Mango Chutney
Ingredients
-
1
lb
mango, ripe but firm
-
1
tablespoon
vegetable oil
-
1
teaspoon
ginger, grated
-
1
clove
garlic, grated
-
1
stick
cinnamon
-
2
whole
cloves
-
2
whole
cardamom pods, cracked
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
½
cup
vinegar
-
1
teaspoon
salt
-
¼
cup
light brown sugar
-
2-3
whole
dried red chilies
Instructions
- Peel the mango and cut the flesh into 1-inch cubes, discarding the seed.
- Heat a saucepan over low to medium heat and add the oil.
- Sauté the ginger and garlic for a few seconds, then add the cinnamon, cloves, cardamom pods, ground cumin, and ground coriander, stirring for about 10 seconds.
- Add the mango cubes and cook for about 5 minutes until softened.
- Pour in the vinegar, salt, sugar, and dried red chilies, adjusting seasoning to taste.
- Lower the heat and let it simmer for 10-15 minutes until the chutney thickens.
- Transfer the chutney to a jar or airtight container while hot, let it cool, and store in the fridge.
Nutrition Facts (estimated)
Servings
4
Calories
167
Total fat
4g
Total carbohydrates
33g
Total protein
1g
Sodium
589mg
Cholesterol
0mg
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