A classic accompaniment to Indian food, this sticky sweet chutney is unbeatable.
MAKES: About 5¼ cups
INGREDIENTS:
- 2 pounds mango flesh, when peeled and stoned
- 2 tsp. mixed pickling spices
- juice and thickly pared rind of 1 small orange
- ½ pound onions, minced
- 1¼ cups white wine vinegar
- 2 cloves garlic
- 1 tbsp. grated gingerroot
- 2 hot red chilies, deseeded and minced
- 2⅜ cups (packed) warmed good-quality light brown sugar
INSTRUCTIONS:
- Cut half of the mango flesh into small pieces, while leaving the other half in larger chunks. Put the pickling spices and rind pieces in a piece of muslin and tie it into a bag.
- Place all the ingredients, except the sugar and large mango chunks, in a stainless steel preserving pan. Simmer the mixture gently for about 20 minutes, or until the mango and onions become soft.
- Add the remaining mango chunks and simmer for an additional 5 minutes. Warm the sugar separately and then add it to the pan. Stir the mixture over low heat until the sugar completely dissolves. Continue boiling the chutney until it thickens to a jam-like consistency, stirring gently to preserve the chunky texture.
- Remove the muslin bag containing the pickling spices and rind pieces. Allow the chutney to cool for about 10 minutes, and then give it a gentle stir to evenly distribute the ingredients.
- Carefully pour the chutney into hot, sterilized jars. Seal the jars.
