Prep 20 mins
Cook 3 hrs
A great accompaniment to all varieties of Indian curries. I use dried mangoes which are easier to find and much more convenient to work with. Sweet onions are a great addition and add to depth of flavor.
- Coarsely chop dried mango. Coarsely chop sweet onions. Force garlic cloves through press. Combine all ingredients in large heavy pot and simmer 2 1/2 to 3 hours (less time means chunkier consistency. Stir often to keep from scorching on bottom of pot.
- Spoon hot chutney into sterilized jars and put canning lids on loosely as will seal tightly as cools. Will keep for quite a long time. Store in refrigerator.
I made only half a recipe, just to see how this one would taste, before doing the full batch! Well, I wish I'd done the whole thing, 'cause this chutney is VERY TASTY, even after I cut back on the crushed red pepper a little! Fortunately I have friends who will also love it, & I already have it included in my Holiday Gift Ideas cookbook! Thanks for posting your recipe! [Tagged, made & reviewed as part of my CHUTNEY theme in the current My-3-Chefs cooking event]