- 1 tablespoon cooking oil
- 2 teaspoons fresh ginger, finely minced
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large mango peeled and diced [about 350 - 400g]
- 2 cups white granulated sugar
- 1 cup white vinegar
TOMATO CHUTNEY
- 5 large tomatoes [500 g], finely chopped
- 3 garlic cloves [7 grams]
- 1 inch ginger [ 30 grams]
- 1 medium size red [50 grams]
- 2 tablespoons + 1 teaspoon oil, divided
- 1/2 teaspoons garam masala [add to taste]
- 1/2 teaspoon red chilli powder [around 6 grams]
- 1 teaspoon white vinegar
- 1 cup 200 gram sugar
- 1 teaspoon salt [add to taste]
PINEAPPLE CHUTNEY
- 1-1/3 cups white sugar
- 2 cup fresh pineapple diced
- 1/2 cup white vinegar
- 1 tbsp garlic minced
- 2 - 3 tsp chilli flakes
- 1 tbsp tomato ketchup (optional)
- 1 heaping teaspoon salt
DIRECTIONS
MANGO CHUTNEY
- In a pan heat oil over medium-high.
- Saute the ginger and red chilli for a minute.
- Then add all spices the spices and saute for another minute.
- Add the diced mangoes, sugar, salt, and vinegar and stir to combine.
- Bring mixture to a rapid boil and reduce to low heat.
- Steady simmer for 45 minutes.
- Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
- Pour cooled chutney in a sterilized jar/container. Store in the fridge (in a sealed jar), it can last for several months in the freezer.
TOMATO CHUTNEY
- Heat 1 teaspoon of oil in pan on medium heat. Add finely chopped tomatoes.
- Cook for 20-25 minutes, stirring in between or until the moisture in tomatoes totally dries out. Set aside.
- Pulse ginger-garlic and onion in food processor. You want them really fine for this recipe.
- Heat a pan on medium heat and add 2 tablespoons of oil to it.
- Once the oil is hot add the chopped ginger and garlic and cook for a minute or two.
- Add onion next and cook till the raw smell of the onion goes away completely.
- Now add the prepared tomato and mix well. Cook for a minute.
- Add garam masala, red chili powder, vinegar and salt. Mix well and cook for another minute.
- Now add sugar and mix. The chutney will turn liquidy as the sugar melts.
- Keep stirring and cook for another 2-3 minutes till it thickens a bit. Don't cook it for too long because the chutney will thicken as it cools down.
- Remove from heat and let it cool down. Once the chutney has cooled down, store it in an airtight container and store in the refrigerator.
PINEAPPLE CHUTNEY
- In a large heavy bottom pan add sugar, pineapple, vinegar, salt. Bring the mixture to a boil.
- Add chili flakes, minced garlic and ketchup. Boil on medium heat for 5 minutes.
- Lower the heat and stir
- Cook the mixture on low heat till it thickens and comes to desired sauce like consistency. (The sauce will thicken when it cools down.)
- Store cooled sauce in sterilized bottle. Refrigerate.
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