Mango Chutney with Raisins and Mustard Seeds
Aam ki chutney is a classic British-Indian chutney with raisins and mustard seeds. Firm mango is cooked in cider vinegar and sugar with ginger, garlic, chilli, and salt until the liquid thickens and the fruit develops a dark, syrupy coating. The raisins absorb the juices and become soft; the mustard seeds give small bursts of sharp flavour.
The paste of ginger, garlic, and vinegar is cooked down first so it does not taste raw. Everything then reduces uncovered until it thickens on its own. It is ready when a spoon drawn across the base leaves a trail that fills in slowly.
Used as a condiment with curry, rice, samosas, and poppadoms. It keeps for months in sterilised jars, and the flavour rounds out over the first couple of weeks.
Ingredients
Makes about 1¼ kg chutney
- 500 g sugar
- 600 ml cider vinegar
- 5 cm fresh ginger
- 4 garlic cloves
- 1 kg firm mango, peeled and cut into small pieces
- ½–1 tbsp chilli powder
- 1 tbsp mustard seeds
- 2 tbsp salt
- 125 g raisins
Directions
Put the sugar and cider vinegar (reserving 1 tbsp) in a pot. Bring to the boil and simmer for 10 minutes until the sugar is completely dissolved.
Blend the ginger, garlic, and the reserved tbsp of cider vinegar to a smooth paste in a blender or food processor.
Stir the paste into the pot and simmer for a further 10 minutes, stirring regularly.
Add the mango, chilli powder, mustard seeds, salt, and raisins. Stir well.
Cook uncovered over medium heat for about 25 minutes. Stir more frequently as the chutney thickens so it does not scorch. It is ready when a spoon drawn across the base leaves a trail that fills in slowly.
Remove from the heat and leave to cool slightly (the chutney thickens further as it cools).
Pour into sterilised jars while still warm and seal immediately with airtight lids.
Notes
Use firm, green or pale yellow cooking mangoes, not sweet eating mangoes. Indian speciality shops stock them.
To sterilise jars: rinse clean jars and lids in boiling water or place them in the oven at 250°F (120°C) for 15 minutes.
Sealed, the chutney keeps for several months in a cool, dark place. Refrigerate after opening.
Active time about 35 minutes, cooking time about 25 minutes.
See Also
Mango Chutney
Mango Chutney (Indian Style)
Tamarind Chutney
