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