New Delhi Style Mango Chutney Recipe
New Delhi Style Aam ki Chatni
Mango Chutney
Submitted By: Taz
Ingredients:
4-5 slightly under ripe Mangos (Aam) - peeled and cut into ¾ inch 'cubes' = apx 6 cups
1 Medium Onion (Pyaz) - small chopped
1 clove Fresh Garlic (Leh-sun) - minced
2 Cups Granulated Sugar (Chini) - can substitute brown sugar or jaggery (Gur) if desired
2 Cups White Wine Vinegar (Vain Sirka) - can substitute plain white vinegar (Sirka) if desired
¼ Cup Golden Raisins (Kishmish)
¼ Cup Crystallized Ginger (Candied Adrak) - finely chopped
1 tsp White/Yellow Mustard Seed (Sarson)
¼ - ½ tsp
Garam Masala
- amount to taste
¼ tsp Red Chile Flakes (Lal Mirch)
⅛ tsp Kosher Salt (Namak)
Preparation:
- Place a large pot over medium-high heat - Add vinegar and sugar and bring to a boil - Allow to boil (stirring constantly) until all of the sugar has dissolved
- Reduce to a simmer
- Add all of the remaining ingredients to the pot and allow to simmer uncovered (stirring regularly) until the mangos are soft and the mixture has thickened (apx 45 minutes - 1 hour)
- Remove from heat and transfer to a serving dish or storage container(s) - Allow to cool completely to room temperature
- Ready to serve
Can be served at room temperature, or chilled alongside almost any Indian meal and chaat but particularly wonderful served with cheese and grilled meats
Can be stored refrigerated in an airtight container for up to 2 weeks
