Mango Chutney (A Slow-Cooker Easy-Peasy Method) - Zwt-8 |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 2 |
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This is the last of 3 recipes featuring Indian cuisine that I found in 1 of my Newsletters. Mango chutney was described as the ultimate in Indian condiments & excellent w/grilled meats (sauces too I have recently discovered). Best of all is that it's so easy to make in a std slow cooker. This recipe comes from Anupy Singla’s fabulous cookbook The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes & she added that it's good just mixed w/basmati rice as a side-dish. I allowed 15 min for ingredient prep, but there is no other real prep. I suggest you make this recipe to enjoy w/the Indian dishes you'll be making during the Tour. :-) Ingredients:
5 mangoes (ripe, peeled, pitted & chopped, about 3 cups) |
1 piece ginger (2-inch, peeled & grated or pureed) |
4 garlic cloves (peeled & minced or grated) |
1 cinnamon stick (3-inch) |
6 cloves |
1 teaspoon red chili powder |
3/8 cup white vinegar |
1/2 cup brown sugar |
Directions:
1. Put everything in the slow cooker & mix well (A 3 1/2 qt sized slow cooker was recommended).
2. Cook on high for 6 hrs, until the mixture thickens. Serve on the side of Indian dishes.
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