Mango Chutney
I owe this delicious recipe to a friend of mine in Ottawa who is from India. He put this on EVERYTHING he ate, short of his cereal. The first few times I made it I didn't let it boil enough so it came out runny. Basically boil it until it sort of looks like a thick jam. It's really great on chicken. If you want to add a little heat, add ½ tsp of dried chilli pepper flakes or ¼ tsp of cayenne.
- 1/4 cup vegetable oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 1/2 kg. raw mango
- 1/2 teaspoon salt
- 1 cup water
- 5 cups sugar
Skin the mangoes. Remove the seeds and cut the mangoes into small pieces. Keep them aside.
Heat the oil in a pan. Sprinkle the mustard seeds into the oil. Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water. Allow the whole thing to come to a boil. Add sugar to it and continue boiling. The chutney will be thickening. In the process continuous stirring is a must.
When the chutney becomes thick remove the pan from burner. Let it cool to normal temperature.
Refrigerate and serve cold.
