Mango Chutney (A Slow-Cooker Easy-Peasy Method) - Zwt-8

Name: Mango Chutney (A Slow-Cooker Easy-Peasy Method) - Zwt-8
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 16 1-Tbsp Servings (2 Cups), 16 serving(s)
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

(1)

Recipe by twissis

This is the last of 3 recipes featuring Indian cuisine that I found in 1 of my Grandparents.com 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. :-)

READY IN: 6hrs 15mins

SERVES: 16

YIELD: 16 1-Tbsp Servings (2 Cups)

UNITS: US

INGREDIENTS

Nutrition

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

Put everything in the slow cooker & mix well (A 3 1/2 qt sized slow cooker was recommended).
Cook on high for 6 hrs, until the mixture thickens. Serve on the side of Indian dishes.

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