Mango and raisin chutney

Mango and raisin chutney

By
From
Green Kitchen Travels

This well-flavoured chutney has a nice balance between sweet and tangy. We eat it with the masala dosa and the whole egg flower curry, but don’t just limit it to Indian food as it adds a nice kick to almost any savoury dish.

Spice bundle

Ingredients

Quantity Ingredient
1 cinnamon stick
2 cloves
2 cardamom pods
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fresh ginger, grated

Chutney

Quantity Ingredient
1 ripe mango
1 small handful raisins
175ml water
4 tablespoons apple cider vinegar
1/2 teaspoon dried chilli flakes, or more to taste
2 tablespoons clear honey
or 2 tablespoons maple syrup
1/2 teaspoon sea salt

Method

  1. Place all the spices in a tea bag or tie up in a piece of cheesecloth. Peel the mango, cut off all the flesh and discard the stone. Place the spice bundle, mango flesh, raisins and water in a saucepan and bring to the boil over a medium heat. Reduce the heat and simmer gently for 10 minutes, stirring occasionally.
  2. Add the vinegar, chilli, honey and salt, cover and continue to simmer for 30 minutes until thick and pulpy. Taste and add more vinegar, honey or salt if needed. Leave to cool completely then transfer to an airtight container. It will keep in the fridge for a couple of weeks.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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