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Green Mango and Tomato Chutney Recipe
Flavors of India
Cooking time: 1 hour 15
Keeps for about 4 weeks in a cool, dark, dry place
Total time: 30 to 60 minutes
Preparation time: 10 minutes Cooking time: 1 hour 15
Keeps for about 4 weeks in a cool, dark, dry place
Difficulty: Easy
Ingredients
Ingredients
- 1 large green (unripe) Mango
- 575 g (1 1/4 lb.) Tomatoes, peeled and seeded
- 200 ml (3/4 cup) boiling water
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 2 bay leaves
- 150 ml (10 tbsp.) Tamarind juice, or substitute white vinegar
- 225 ml (1 cup) brown sugar
- 1 tsp. salt
- 1 tsp. Garam Masala
Method
- Peel the mango and remove the large flat pit; chop the flesh into small dice;
- in a large saucepan, combine the water, mango and tomatoes; bring to a boil; reduce the heat and let simmer 10 minutes;
- add the remaining ingredients; return to a boil; reduce the heat and let simmer over low heat for 1 hour - if you press the mango against the side of the saucepan, it should break up into a purée;
- remove the bay leaves and immediately put into hot sterilized jars.
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