Mango Citrus Chutney

Name: Mango Citrus Chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 8 oz. jars, 32 serving(s)
Ingredients: 2 cups diced peeled ripe mangoes; 1 cup cider vinegar; 2/3 cup granulated sugar; 6 tablespoons minced shallots; 4 teaspoons minced peeled ginger; 4 teaspoons minced serrano chile; 2 tablespoons finely minced mixed citrus peels (lime, lemon, orange); 1/2 teaspoon salt; 2 tablespoons oil; 1 teaspoon nigella seeds (kalaunji); 1/2 teaspoon fenugreek seeds (methi)

Submitted by jabernstein

"This chutney has an unusual citrusy note which is a perfect complement to grilled shrimp and other seafood dishes. It is also delicious on fresh naan bread. It has a beautiful presentation and would make a wonderful canned gift. Nigella seeds (kalaunji) and fenugreek seeds (methi) can be found at a local Indian grocery store or market. This recipe has been adapted from the Complete Book of Indian Cooking by Suneeta Vaswani."

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Ready In:: 30mins
Ingredients:: 11
Yields:: 2 8 oz. jars
Serves:: 32

ingredients

2 cups diced peeled ripe mangoes
1 cup cider vinegar
²⁄₃ cup granulated sugar
6 tablespoons minced shallots
4 teaspoons minced peeled ginger
4 teaspoons minced serrano chile
2 tablespoons finely minced mixed citrus peels (lime, lemon, orange)
¹⁄₂ teaspoon salt
2 tablespoons oil
1 teaspoon nigella seeds (kalaunji)
¹⁄₂ teaspoon fenugreek seeds (methi)

directions

In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.

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Reviews

I just made my first batch of this. Since the mangos are ready NOW and I didn't have nigella in the house, I did a little research and found celery seed is a substitution (not identical, just reasonable). I REALLY like the strong citrus note!!!!

Ambervim