Family Recipe Book
BEST Mango Chutney
80 servings
분량15 minutes
활동 시간1 hour 15 minutes
총 시간재료
1 tablespoon cooking oil (neutral tasting)
2 teaspoons fresh ginger (, finely minced)
2 cloves garlic (, finely minced)
1 red chili (, sliced, optional: remove seeds and membrane for less heat)
2 teaspoons whole nigella seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4-5 large mangoes (about 250-300 grams each, peeled and diced)
2 cups white granulated sugar
1 cup white vinegar
방향
Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.
영양 정보
1회 제공량
1 tablespoon
칼로리
24 kcal
지방 전체
1 g
포화 지방
1 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
-
나트륨
8 mg
탄수화물 전체
7 g
식이섬유
1 g
총 당류
6 g
단백질
1 g
80 servings
분량15 minutes
활동 시간1 hour 15 minutes
총 시간