Mango Chutney

Ingredients


4 semi-ripe mangoes 3/4 cup white sugar 1/2 cup vinegar 2 tablespoon fresh ginger paste 1 tablespoon minced garlic 1 1/2 teaspoon chili powder 1/2 teaspoon ground cloves 2 inch piece cinnamon 2 tablespoon raisins (optional) 2 tsp salt

Your favorite recipe follows:

Method


Skin mangoes and grate the flesh. Then cook together with sugar until sugar is dissolved. Add all other ingredients and let boil gently for approx. half an hour. Discard cinnamon stick and store in an airtight container when it is cooled to room temperature.

Tips


If kept in an airtight container, it can be kept in the fridge for one month. The chutney can be used as a dip, a sandwich spread or accompaniment to rotis and paranthas (Indian flat bread)

Author


Monica Uppal Popli