This is my mum's recipe and i love it every time i have it!! Mango chutney goes well with anything spicy, usually with rice and a spicy curry or you can use it as a marmalade. The first time i made it , it became hard as a rock :-) although it did taste good, i tried again it turned out pretty well. Here's the recipe...
Ingredients:
4 raw mangoes
2 tsp ajwain, carom seeds (optional)
sugar
1 tsp garam masala
1/2 tsp salt
1 tsp red chili powder
1/2 tsp turmeric powder
Method:
1) Peel off the skin of the mangoes and remove the pit in the middle by cutting off the pieces. Grate the pieces of mango. Follow this for all the 4 mangoes
2) Measure the grated mangoes in a measuring cup. It came out to be 2 cups for me. In a mixing bowl add the grated mangoes and the same amount of sugar, as the mangoes, which is 2 cups for me. If it is 3 cups then add 3 cups of sugar. The idea is to have a 1:1 ratio.
3) Soak the mixture overnight. By morning the sugar dissolves and becomes liquid.
4) In a pan, heat oil, add ajwain and turmeric powder. Pour in the sugar and mango mixture. Add salt and keep stirring the mixture on medium low heat until the sugar becomes thick and light brown and mangoes become tender.
5) The chutney will harden more when it cools so leave it a little watery. Turn off the heat. Add garam masala and chili powder and mix well.
6) Transfer into a bottle and refrigerate it. It lasts as long as a year. Enjoy!
Tip: You don't need the mangoes to be soaked overnight. I do it to cook the chutney faster and save some energy :-)
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