User:Inductiveload/Sandbox2

Inductiveload/Sandbox2
Category:	Chutney recipes
Servings:	ca. 12 oz.
Time:	1 hour
Difficulty:

{{recipe}} | [[Cookbook:South Asian cuisines|South Asian cuisine]]

Recipe 1

Cooked mango chutney

Ingredients

• 6 firm under-ripe mangoes, cubed
• ½ cup raisins
• 1 cup cider vinegar
• 1 cup light brown sugar, packed
• 2 Tbs. garlic, finely chopped
• ½ cup onions, finely chopped
• 1½ Tbs. fresh ginger, scraped and finely chopped
• 2 tsp. salt
• ¼ tsp. cayenne pepper
• ¼ tsp. freshly ground pepper

Preparation

1. Dissolve the sugar and salt in the vinegar and boil for 15 minutes.
2. Add mangoes, raisins and onion and bring to the boil again.
3. Reduce the heat to low, simmer for 15 minutes, stirring constantly to prevent sticking.
4. Add the garlic, ginger and seasonings and simmer for 5 minutes.
5. Remove from heat and allow to cool before serving.

• Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months.

Recipe 2

• Corom Chatni — Fresh mango chutney with hot chillies

Recipe 3

• Am ki Chatni — Fresh mango and coconut chutney

[[Category:Chutney recipes|{{PAGENAME}}]] [[Category:Indian recipes|{{PAGENAME}}]] [[Category:South Asian recipes|{{PAGENAME}}]]