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Mango Chutney


By MzTasty's Kitchen: food's the universal language to friendship! (Visit website)








This pickle is a full of flavor and is great with almost any dish. I love it with plain rice or toast. The ones that you normally buy at the Indian stores are a bit salty for my taste. I prefer to make them whenever mangoes are in season. They keep well in refrigerator and also wonderful to give as gifts.

Ingredients:

2 green unripe mangoes, (peeled, and diced in small cubes)

4 Tbsp. Agave Nectar (or brown sugar)

½ tsp. salt

½ cup brown rice vinegar

2 Tbsp. raisins

Spices A:

3 shallots, minced

2 cloves garlic, minced

4 red chilles

1 tsp. cumin

1 tsp. fennel

1 tsp. coriander

½ tsp. turmeric powder

1 Tbsp. oil

Spices B:

2 cloves

1 small piece cinnamon stick

2 star anise

2 cardamon pods, lightly crushed

Method:

1. Blend Spices A till fine. Heat 1 Tbsp. oil and fry spices till fragrant on medium heat. Add Spices B and simmer for about 15 minutes. Add vinegar, sugar, mangoes, and raisin. Cover and simmer on low for about 1/2 hour until the mangoes are soft. Season to taste. When cool, keep in refrigerator for about 2 weeks.


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