Green Mango Chutney
Niloufer is a cookbook author and cooking instructor with a great passion for food and a love of world travel.
This chutney is called “green” because it is made with unripe mangoes. Its attractive red color comes from red chili powder.
Ingredients
- 1.4 kg (3 pounds) peeled grated mangoes
- 1.4 kg (3 pounds) sugar
- 57 grams (2 ounces) grated ginger
- 57 grams (2 ounces) grated garlic
- 5 ml (1 teaspoon) sea salt
- 45 ml (3 tablespoons) red chili powder
- 148 ml (5 ounces) vinegar
- 227 grams (8 ounces) kishmish ~ seedless green dry raisins
Preparation
In a large saucepan mix the mangoes, sugar, ginger, garlic and salt. Leave covered for a couple of hours. This will help melt the sugar quickly when it is heated.)
Place the pan over low heat, stirring until all the sugar is completely melted. Bring to a boil, cover, and allow to cook for 30 minutes.
In a small pan heat together the chili powder and the vinegar. Cook for 2 minutes and add the raisins.
Add this to the boiling pot of mangoes, mix well, and cook another 30 minutes. Uncover and allow it to thicken to desired consistency.
Transfer to sterilized jars, allowing to cool completely before sealing. Store in refrigerator for up to a year.
Serve as a condiment.
Niloufer Mavalvala
Born and raised in Karachi, with London, Toronto and Dubai all part of her life, Niloufer has travelled extensively. Passionate about culture through its cuisine she enjoys all cuisines of the world. Self taught, her experience through the years has driven her to write a blog NiloufersKitchen.com and publish two Parsi cookbooks – receiving 3 awards. She strongly believes that while we are identified by race, religion and colour, we share the tightest bonding through food. Her umpteen zoom demos through this pandemic have picked up momentum worldwide making #revivinganancientcuisine one recipe at a time her priority. Niloufer runs regular cookery lessons via Zoom.
Courtesy photo
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