February 28, 2021
2 medium mangoes
1/2 cup sugar (varies depending on the sweetness of mangoes)
1 teaspoon chili powder
1 teaspoon sea salt
1 tablespoon ginger puree
1 whole cinnamon stick
4 to 5 green cardamom pods
2 teaspoons mustard oil
1 teaspoon kalonji seeds
1 stalk kari leaves, minced
makes 2 cups
Peel and dice the mangoes into 1/2-inch chunks.
Combine in a stockpot with sugar, chili powder, salt, ginger, cinnamon, cardamom, and 1/2 cup of water and bring to a boil on low heat.
Simmer for 10 to 15 minutes or until the mango turns translucent. Turn the heat off.
In a small frying pan, heat the mustard oil and pop the kalonji seeds and kari leaves. Add to the chutney.
Substitute the mango with stone fruits (such as peaches, nectarines, or apricots).
Keep refrigerated in an air tight container and enjoy for the next few days! Try spreading some on your morning toast with a fried egg — this chutney is incredibly versatile.
December 02, 2022
© 2023 pondishop.
Powered by Shopify