Fresh Mango Chutney (Corom Chatni)
Mango Chutney (Chatni Hare Aam Ki)
Mango Chutney
Mango Chutney


Fresh Mango Chutney (Corom Chatni)

1 med. slightly green mango
1 fresh jalapeno, sliced into thin rings
1 Tbsp finely chopped cilantro
1 Tbsp salt 1/8 tsp ground cayenne pepper
Cut the flesh of the mango away from the large seed inside. Cut the mango
into paper-thin slices. Place in bowl. Add the chili, coriander, salt, and
cayenne, and toss gently. Let the chutney marinate in the refrigerator for
1
or 2 hours before serving.

Note - I like adding a little lime juice to this chatni.



Mango Chutney (Chatni Hare Aam Ki)

4 small green mangoes
4 tablespoon green coriander
1 fresh green chili
1 pinch asafoetida powder
1 sea salt; to taste
1/2 teaspoon red chili powder (optional)

This is an exotic and refreshing chutney which injects new life into the
blandest of meals. Make fresh and serve as a side dish with savory snacks
for a meal. Add a little water if too thick for your liking.

Clean the mangoes, remove the outer skins and stones, if any, and chop up
the flesh. Also chop the coriander (cilantro) and the green chili.
Coarsely grind all the ingredients together, except for the red chili
powder, into a thick pulp. Place chutney in a glass bowl. Sprinkle the
chili powder over the mixture. Chill before serving. Michael Pandya
"Indian Chutneys, Raitas, Pickles, Preserves"




Mango Chutney

1 lb mango, green (unripe), sliced
1 dash salt
1 pinch turmeric
1 1/4 cup sugar
1 1/4 teaspoon vegetable oil
1 pinch fennel seeds
2 red chiles
1 1/4 teaspoon ginger, finely chopped
1/4 lb plums, seeded & chopped
2 1/2 tablespoon white vinegar

Sprinkle salt & turmeric on sliced mango & set aside for 3 hours. Combine
mango & sugar in a saucepan & cook, covered, over a low heat, until the
mango is tender, about 15 minutes. Do not be tempted to add any liquid. In
a small skillet, heat vegetable oil. When hot, add fennel & fry for 2
seconds. Add chiles, ginger & plums & cook, stirring, for a couple of
minutes. Mix in with the mango mixture & continue to cook over very low
heat, for 30 minutes or until the plums are tender. Mix in vinegar &
remove from the heat. Set aside to cool.

Pranati Sen Gupta, "The Art of Indian Cuisine"
Yield: 3 cups





Mango Chutney

This is much more like British "chutney," like Major Grey's. It is quite
different than the truly Indian condiments.

12 cups mango, peeled and coarsely chopped
2 large onions, peeled and chopped
2 cups raisins
1 cup peeled fresh ginger in small dice
3 large cloves garlic, diced
2 1/2 cups granulated sugar
2 cups brown sugar
3 cups vinegar
1 1/2 teaspoons whole allspice
1 1/2 teaspoons whole cloves
2 (2-inch) pieces cinnamon stick
2 teaspoons salt
1 teaspoon whole peppercorns

Sterilize pint canning jars and lids. Combine all ingredients in a large
heavy pot. Bring to boil, stirring occasionally. Lower heat to simmer and
cook about 2 1/2 hours or until thick, stirring often to keep from
sticking.
Seal in sterilized jars.

6 - 7 pints

This is traditional chutney, very like Major Grey's. If you want it
spicier, you could certainly add a few chopped jalapeños.

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