Mango Chutney

Name: Mango Chutney
Ingredients: 3 unripe mangoes (about 3 pounds total); 1/2 cup distilled vinegar; 1/3 cup sugar plus additional to taste if mango is very sour; 1 1/2 teaspoons salt, or to taste; 1/4 cup raisins; a 1-inch piece fresh gingerroot, peeled; 2 fresh Thai (bird) chilies or 1 fresh jalapeno chili; 5 garlic cloves; 1 teaspoon ground cumin; 1 teaspoon ground coriander seeds; 1/2 teaspoon ground turmeric; 3-inch piece cinnamon stick; 2 star anise; 2 tablespoons corn or safflower oil

14 ingredients

10 steps

Ingredients

3 unripe mangoes (about 3 pounds total)
1/2 cup distilled vinegar
1/3 cup sugar plus additional to taste if mango is very sour
1 1/2 teaspoons salt, or to taste
1/4 cup raisins
a 1-inch piece fresh gingerroot, peeled
2 fresh Thai (bird) chilies or 1 fresh jalapeno chili
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
3-inch piece cinnamon stick
2 star anise
2 tablespoons corn or safflower oil

Directions

1

Peel mangoes and cut into 1/2-inch cubes.
2

In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
3

Cut gingerroot into 4 pieces.
4

For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeno.
5

To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.
6

Heat a 4-quart heavy kettle over moderately low heat until hot.
7

Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant.
8

Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes.
9

Discard cinnamon stick and star anise and cool chutney completely.
10

Chutney keeps, covered and chilled, about 1 month.