Mango Chutney

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MANGO CHUTNEY

Recipe-I

Ingredients

3 to 4 pounds mangoes (mixed green and ripe), peeled, seeded, and diced

3 medium onions, diced

1 cup currants

1 cup white raisins

1 pound brown sugar

One 3-inch piece of fresh ginger root, minced

2 cups cider vinegar

1 teaspoon ground cloves

4 large cloves garlic, minced

1-1/4 teaspoons salt or to taste

Crushed red pepper flakes to taste

Directions

Place mangos, onions, currants, raisins, brown sugar, ginger, cider vinegar, cloves, garlic, salt, and red pepper flakes in a large cooking pot. Cook until fruits and vegetables are softened (but not falling apart) and the chutney is thickened. Seal in glass jars and refrigerate.

Ingredients

Recipe-II
	1/2 kg Green Mangoes (Aam) 1 cup Vinegar (Sirka) 1/2 cup Water 1 teaspoon Red chilli pepper (Lal Mirchi) 400-425 grams Sugar (Cheeni) (2 1/2 heaped cup) 4 teaspoons Salt (Namak) 2 tsps long strips of Ginger (Adrak) 2 cloves Garlic (Lasun) 3/4 teaspoon big Cardamom (Elaichi Moti) powder 60 grams Raisins (Kishmish) (4 tsps)
Directions	Wash the mangoes and dry them. Peel and cut mangoes into very thin and long slices removing the stones. Chop garlic very fine and cut ginger into thin and long slices. Cook the mango slices, garlic and ginger in water on a low fire. When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden. Remove from the fire, add raisins and mix well. Cool and put in an airtight jar. Store in a cool and dark place.

Ingredients

Recipe-III
	6 firm half-ripe mangoes, peeled and thinly sliced 1 cup cider vinegar 1 cup packed light brown sugar 2 tablespoons minced garlic 1 2-inch fresh ginger, peeled and thinly sliced 1 tablespoon cayenne pepper salt and freshly ground pepper
Directions	In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated

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