Rated 5.0 stars by 1 users
Sauces & Seasonings
Indian
2 large jars
30 minutes
75 minutes
1 tablespoon vegetable oil (plus ¼ cup vegetable oil)
1 small onion, diced
2 Jalapeno peppers, seeded and diced
½ teaspoon whole cumin seed
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground coriander
4 green mangoes, peeled, cored, and sliced
2 limes, juiced
¼ cup rice wine vinegar
2 tablespoons ginger root - minced
1 cup Demerara sugar
Heat oil in saucepan and sauté onions for 4 minutes. Add jalapenos and cumin seeds and sauté until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes.
Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, ¼ cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.
