Mango Citrus Chutney

Name: Mango Citrus Chutney
Ingredients: 2 cups diced peeled ripe mangoes; 1 cup cider vinegar; 2/3 cup granulated sugar; 6 tablespoons minced shallots; 4 teaspoons minced peeled ginger; 4 teaspoons minced serrano chile; 2 tablespoons finely minced mixed citrus peels (lime, lemon, orange); 1/2 teaspoon salt; 2 tablespoons oil; 1 teaspoon nigella seeds (kalaunji); 1/2 teaspoon fenugreek seeds (methi)

11 ingredients

4 steps

Ingredients

2 cups diced peeled ripe mangoes
1 cup cider vinegar
2/3 cup granulated sugar
6 tablespoons minced shallots
4 teaspoons minced peeled ginger
4 teaspoons minced serrano chile
2 tablespoons finely minced mixed citrus peels (lime, lemon, orange)
1/2 teaspoon salt
2 tablespoons oil
1 teaspoon nigella seeds (kalaunji)
1/2 teaspoon fenugreek seeds (methi)

Directions

1

In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
2

In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
3

If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
4

Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.