Mango chutney

Indian sweet and spicy dip

India

Side dish
2 persons
20
Mild

Mango chutney is used in India like sambal is used in Indonesia. Therefore, with your homemade mango chutney, you are sure to impress! This sweet-spicy mango chutney is ideal as a dip with papadums, but also with crackers and toast. Delicious as a side dish, but also great with drinks! Please note that the waiting time when preparing this dish is several hours, so it is better to make it a day in advance!

Ingredients

- 8 pods Elaichi / Green Cardamom (Whole)

- 8 cloves Cloves (Whole)

- 2 cinnamon sticks Dalchini (Cinnamon Sticks)

- 2 teaspoon Chilli Powder (Extra Hot)

2 Mangoes, not too ripe (together about 500 g)

250 g Sugar

10 g Ginger, crushed

1 tsp Salt

40 ml Vinegar

Preparation method for Mango chutney

Take the mangoes that are not quite ripe and wash them under the tap with cold water. Peel the mangoes and cut them into small pieces. Then put them in a pan.
Add the sugar to the mango pieces, mix well and leave to stand for 4 hours. (Without water, it will become watery on its own)
Mix cardamom, cloves, cinnamon sticks and ginger in a mortar and grind.
Take a clean and thin cotton cloth (e.g. a cloth handkerchief). Make a kind of tea bag out of it, which is filled with the ground spices. Tie it up with a piece of string or twine.
When the mango pieces have stood with the sugar for 4 hours, a watery mass should have formed. Now add the herbal tea bag to this mixture
Now add chilli powder, salt and vinegar to the sugar-mango mixture.
Cook the pan with the mixture, herbal tea bag and remaining spices over low heat until the mixture thickens, about 20-30 minutes.
Turn off the stove and let the mixture cool to room temperature. Meanwhile, remove the herbal tea bag. As the mixture cools, the mango chutney will thicken even further.

Serve tip

Serve your mango chutney in a nice bowl if you want to consume it right away. You can also store the chutney in a distilled glass jar. Do store in a dark cool place.