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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 2 |
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Ingredients:
1 tablespoon vegetable oil, plus 1/4 cup vegetable oil |
1 onion, small dice |
2 jalapenos, seeded and diced |
1/2 teaspoon whole cumin seeds |
1/4 teaspoon ground cloves |
1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
4 green mangoes, peeled, cored, and sliced |
2 limes, juiced |
1/4 cup rice wine vinegar |
2 tablespoons ginger, minced |
1 cup demerara sugar |
Directions:
1. Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.
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