Mango Chutni
Mango Chutney with Pistachios
Yield: 20 / 2 oz. portions
Ingredient Amount
Mangoes, firm ripe medium 6 ea.
Clove whole, crushed 6 ea.
Chili pepper, whole, dries 10 ea.
Bay leaves 4 ea.
Ginger, sliced 2” pieces 2.5 oz.
Currants dried red or black 1/2 cup.
Cinnamon stick 3 ea.
Cardamom, whole, crushed 5 ea.
Sugar, lightly caramelized 1 3/4 Cup
Vinegar, white distilled ¼ Cup
Pistachios, blanched 1/2 Cup
Indian or Korean chili powder 1 tsp.
Method
1. Peel mangoes and slice into ¼” thick.
2. In a heavy non-aluminum saucepan melt sugar alone with vinegar. Caramelize to deep golden brown. Add spices and ginger immediately. Stir while cooking for 15 seconds. Add mangoes and mix well. Let simmer until mangoes juice released, if liquid excess, increase flame reduce for slightly - remember that sugar syrup will thicken as it cools. Sprinkle Korean chili powder. Add nuts and currants.
3. Seal and refrigerate. If possible, let the chutney ripen for a day before serving. Makes 2½ cups.
Note: do not over cook mangoes