2 cups green mangos, peeled and coarsely shredded or chopped ½ cup sugar 2 teaspoons grated gingerroot 2 diced red chiles, roughly pounded Pinch of salt 1/8 teaspoon saffron, soaked in 4 tablespoons hot water
Methods/steps
Combine mango and sugar. Mix well and let stand for about an hour.
Heat small skillet over medium heat. Add mango-sugar mixture. Lower heat and cook for 15 to 20 minutes or until mangoes become very soft and the sugar begins to turn light brown. (Do not use nonstick skillet, as sugar will not caramelize.)
Add ginger, red chiles, and salt. Mix well.
Add saffron-infused water and mix well.
Simmer for another 5 minutes.
Remove chutney from heat. Let cool about 20 minutes. Cover and refrigerate until needed.
Additional Tips
For a tart taste, use mangos that are not completely ripe. For a sweeter version use ripe fruit.
Chutney will keep in refrigerator for up to a week.
Adapted from The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo by Monica Bhide (2004)
