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2 large Raw Mangoes (Kairi)
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4 Garlic Pods (Lehsan) (peeled)
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1 inch piece of Ginger (Adrak) (peeled and coarsely chopped)
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¼ cup of Golden Raisins (Kishmish)
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2 cups Sugar
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Another 2 tbsp. Sugar
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½ tsp. of Ground Turmeric (Pisi Haldi)
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1 tsp. of Cayenne Peppers
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2 tsp. Salt
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1 ½ cup of Cider Vinegar or Distilled White Vinegar
- Peel mangoes and cut into slices. Cut the slices into ¾-inch dice. Put in a stainless steel or nonmetallic bowl. Sprinkle with 1 teaspoon salt, toss to mix, and set aside for 24 hours.
- Drain and pat dry and spread out on paper towels.
- Put the garlic and ginger into a food processor or blender. Add just enough of the vinegar to puree to a fine paste.
- In a stainless steel or porcelain-lined pan, combine the remaining vinegar, sugar, raisins, turmeric, cayenne, 1 teaspoon salt, and ginger-garlic paste. Stir and bring to a simmer. Simmer, uncovered, on medium heat for 15 minutes, or until very slightly thickened. Add the mango pieces and bring the chutney to a simmer again, stirring as you do so. Simmer gently, uncovered, for 20 to 30 minutes, or until the mango pieces look translucent and the chutney has thickened some more. Taste salt and add more if needed.
- Put into a clean glass or ceramic jar while still hot and allow to cool. Cover tightly with a non-corrosive lid. Keep refrigerated. The chutney may be eaten as soon as it is made, though it mellows as it sits.
