Mango Chutney

Yummy MANGO CHUTNEY

It was long before we lived in Mumbai that I had fallen in love with Indian cuisine, but living in the land of curry solidified my connection with Indian cuisine.

Though I cannot say that a whole lot of chutneys were served to us during our year (perhaps chutney is more British than Indian!), I can say that I appreciate a good sweet-hot chutney. And none better than mango.

When mangoes  appeared in our local supermarket 10 for $10.00, Mike decided it was time to make our own. This chutney beats all. No kidding. It will knock your taste buds straight to samadhiland in a couple of quick bites. It’s uber fantastic on crackersor pappads as an appetizer, and of course, alongside your fav curry, it can’t be beat.

Takes a bit of effort to prepare. Think of it as an opportunity for mindful work.

INGREDIENTS

6 mangoes

2 Cups Turbinado sugar

1 ½  cups raisins

6 cloves garlic

1 Vidalia onion

2 Poblano peppers

2 Serrano peppers

1 ½ teas. Cumin seeds

2  heaping  teas. Coriander seeds

16 cardamom pods

1 teas. Turmeric

1 cup malt vinegar

1 ½ oz. grated fresh ginger

 

DIRECTIONS

Cut out pit and remove skin from mangoes

Slice into ½ inch cubes.

Add sugar.

Dry roast cumin, coriander, and cardamon in skillet for a few minutes.

Remove cardamom from pods. Discard pods.

Place spices and all of the rest of the ingredients in a large saucepan. Gently simmer for 3 hours.

Ladle into sterilized jars.

Store in refrigerator.  Best used in one month, but will keep for three months..