 | Mango Chutney |
The ingredients
Ground
- 10 medium sized shallots
- 5 cloves garlic
- 2'' ginger
- 1" turmeric
Other ingredients
- 1/2 kg small sour/unripe mangoes - cored and quartered (mempelam telur)
- 3 tblspns chili paste
- 3 tspns corriander powder
- 2 tspns aniseed powder
- 1 tspn cumin powder
- 2 tblspns vinegar
- 3 tblspns brown sugar or palm sugar
- 1'' cinnamon stick
- 2 cloves cardamom pods
- 2 cloves
- 1 star anise
- 2 tspns mustard seeds
- 250 ml water
- 2 tspns salt
- 3 tblspns oil
Making Chutney
Heat oil in a pan. Sauteed the blended paste, chili paste and the spices until fragrant and oil surface. Add in water, sugar and salt. Simmer until paste reduced. Add in mangoes, vinegar and cook over med heat until the mangoes soft and mixture thicken. Cover the lid with occasional stirring. Once thicken, remove from heat. Keep in a container, once cooled and refrigerated. Good to serve with rice and curry or as spread with sausages or burgers.
Smaller type unripe mangoes
