Green Mango Chutney

This is my first attempt on cooking a chutney! There are loads of ways to cook this mango chutney incorporating various spices and herbs. I just try out a simple straight forward recipe using the simplest ingredients hehehe....But the flavour of this green mango chutney is very flavourful despite simple spices are used :D 

Chopped up the mangoes and onions, add in all the spices, sugar and vinegar and cook till thick and pulpy

Recipe source : 'Homemade Jams & Preserves' by The Family Circles

Ingredient

• 1 kg firm green mangoes, wgt before peeling
• 1 medium onion, finely chopped
• 70ml distilled white vinegar
• 50gm soft brown sugar
• 75gm castor sugar
• 1 tsp ground ginger
• 1 tsp garam marsala

Method

1. Remove the peel from the mangoes. Cut the cheeks from the rounded side of each mango and the small amount of flesh around the sides of the seed. Chop the flesh into 1cm pieces and place in a heavy based pan.
2. Add the remaining ingredients and 1/2 tsp salt to the pan. Stir over medium heat for 5 mins until all the sugar has dissolved.
3. Bring to boil, then reduce the heat and simmer for 40mins or until the mixture is very thick and pulpy. Stir often during cooking to prevent the chutney from sticking and burning on the bottom, especially towards the end of the cooking time.
4. Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 mins, then invert and leave to cool.  Leave for 1 month before opening to allow the flavours to develop. Refrigerate after opening.

Besides eating the chutney along with simple pilaf, it can be used as a marination for meat. Below is a dish I cooked with the chutney : Mango Chutney Baked Chicken with Peas Pilaf

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

I am linking this post to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours