This chutney accompanies my mom’s famous lamb curry, though can be used in any dish that would benefit from a highly flavorful Indian-style condiment. There’s not much to it – just put everything in a pot and cook for about a half hour. The flavors come together in a sweet, sticky and deliciously thick sauce.
Mango Chutney
This chutney accompanies my mom's famous lamb curry, though can be used in any dish that would benefit from a highly flavorful Indian-style condiment. There's not much to it – just put everything in a pot and cook for about a half hour. The flavors come together in a sweet, sticky and deliciously thick sauce.
Ingredients
- 3 large mangos, to yield 1 pound mango pulp when peeled and cut off the pit
- 3 ounces raisins, about ¼ cup
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup chopped onion
- 1 tablespoon grated fresh ginger
- 1 teaspoon mustard seed
- 1 teaspoon coriander seed, or use ½ teaspoon ground coriander
- ½ teaspoon cardamom
- 3 lime leaves, or use a vegetable peeler to get 4 strips of zest from a fresh lime
- 1 red chili, seeded and chopped
Instructions
- Combine all ingredients in a pot. Simmer over medium heat, stirring occasionally so that it doesn’t stick to the bottom, until thickened. It should take about 30 minutes.
- Let cool slightly and spoon into jars. Store in the refrigerator up to 3 or 4 weeks.
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