Ingredients Jump to Instructions ↓

  1. From: arielle

  2. (Stephanie da Silva)

  3. 7 Oct

  4. 07 GMT

  5. Last one from my Oz mum-in-law. This one appears to have been photocopied

  6. from a Miami-area newspaper.

  7. 1 pound unripe mangoes

  8. 1/3 cup light brown sugar, packed

  9. 1/4 teaspoon ground fennel

  10. 1/2 teaspoon ground cumin

  11. 1/4 teaspoon red pepper flakes

  12. 1/2 teaspoon salt

  13. 2/3 cup water

  14. 1/4 cup raisins

  15. 2 teaspoons cornstarch dissolved in

  16. 2 tablespoons water

  17. 2 teaspoons vegetable oil

  18. 1/2 teaspoon black or yellow mustard seed, crushed

  19. Peel mangoes and cut in half. Remove pit and discard. Cut flesh into 1/4 inch thick slices. Combine mango, sugar, fennel, cumin, pepper flakes, salt, water and raisins in a saucepan and bring to a boil. Cook over medium heat,

  20. partly covered, for 6 minutes or until mango is soft and translucent.

  21. Stir in cornstarch and continue cooking until chutney thickens. Turn off heat.

  22. Heat the oil in a small skillet until hot. Add mustard seeds. Let

  23. spice sizzle for 10 seconds then immediately pour the entire contents of the pan over the chutney. Mix well and serve warm, at room

  24. 4 weeks refrigerated. Makes

  25. 2 cups.

  26. Note: This chutney can be made with ripe mangoes; just add a tablespoon

  27. of lemon juice to cut the sweetness.


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