BEST Mango Chutney

• 份量: 80 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 15 minutes

食材

1 tablespoon cooking oil (neutral tasting)

2 teaspoons fresh ginger (, finely minced)

2 cloves garlic (, finely minced)

1 red chili (, sliced, optional: remove seeds and membrane for less heat)

2 teaspoons whole nigella seeds

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon turmeric

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

4-5 large mangoes (about 250-300 grams each, peeled and diced)

2 cups white granulated sugar

1 cup white vinegar

步驟

Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.

For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

營養

• 每份大小: 1 tablespoon
• 卡路里: 24 kcal
• 總脂肪: 1 g
• 飽和脂肪: 1 g
• 鈉: 8 mg
• 總碳水化合物: 7 g
• 膳食纖維: 1 g
• 總糖: 6 g
• 蛋白質: 1 g