- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Cheryl Smith
Ingredients
- 1 tablespoon Vegetable Oil (plus 1/4 cup vegetable oil)
- 1 small Onion dice
- 2 Jalapeno Chile seeded and diced
- 1/2 teaspoon Cumin Seed whole
- 1/4 teaspoon Ground cloves
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Coriander
- 4 Green Mangoes peeled, cored, and sliced
- 2 lime juiced
- 1/4 cup Rice Wine Vinegar
- 2 tablespoons ginger root - minced
- 1 cup Demerara sugar
Directions
Heat oil in saucepan and sauté onions for 4 minutes. Add jalapenos and cumin seeds and sauté 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.
Yield: 2 large jars
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
