This is my ultimate mango chutney!
This chutney is never missing from my pantry. It goes with almost everything and is a real taste sensation.
Chutneys are not as established in Sri Lankan cuisine as they are in Indian cuisine. Nevertheless, fruit and vegetables are also cooked into a chutney and served with food in Sri Lanka. Chutneys go with almost all dishes - whether cold or hot. Personally, I also like to eat mango chutney with cheese. Don`t be shy, give it a try!
Ingredients for 4 glasses of 350 ml each:
- 1kg fresh mango flesh from unripe (green) mangoes.
- 2 tbsp oil
- 1 tsp black mustard seeds
- 1 tbsp spice mix (10 black peppercorns, 3cm cinnamon stick, 1/2 tsp cardamom seeds, dried chillis, 1 tsp turmeric)
- 2 tbsp cane sugar
Preparation:
1. Wash, peel and seed the mangoes. Cut the flesh into 0.5-1cm cubes.
2. Roast the spices briefly in a dry, hot pan and crush finely in a mortar. Or grind finely in a spice grinder.
3. Heat the oil in a saucepan and add the mustard seeds. As soon as they start to bounce, add the mango cubes and then the spices and stir vigorously.
4. Deglaze with a dash of water, but only enough to prevent burning.
5. Add the sugar and let the chutney simmer for 15-20 minutes over medium heat with the lid half open.
6. The chutney is ready when the flesh is soft but still has some bite. It should also have acquired a thick, jam-like consistency. If it is still too watery. Allow the whole thing to reduce a little more with the lid off.
7. Finally, salt the chutney. This is a matter of individual taste. Some like it sweeter and others saltier.
Pour the hot chutney into the prepared twist-off jars and seal well.
The chutney will keep for several weeks in a cool place. Once opened, however, it should be kept in the refrigerator.
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