Spicy Mango Persimmon Chutney
User Reviews
3.4
44 reviews
Average
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
2 cups
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Course
Condiments
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Cuisine
Indian
Spicy Mango Persimmon Chutney
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This Spicy Mango Persimmon Chutney is an authentic Indian style condiment made to go alongside a wonderful curry, but it's equally at home as an appetizer with cheese and crackers, or with the turkey and ham on your holiday table.
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Ingredients
- 1 Tbsp yellow mustard seeds
- 1 Tbsp coriander seeds
- 4 cardamom pod cracked
- 2 persimmon peeled, chopped (approx 2 cups
- 1 Mango large, peeled and chopped (approx 2 cups
- 1/4 cup cider vinegar
- 1/4 cup brown sugar
- lemon juice of 1
- 1/4 tsp salt
- 2/3 cup water plus more if necessary
- 1 cinnamon stick
- 4 clove whole
- 1 inch ginger knob, peeled and thinly sliced or grated for finer texture
- 1 clove garlic minced
- 1 habanero pepper minced or use any other hot pepper
Instructions
- In a heavy bottomed pan, toast the mustard seeds, coriander seeds, and cardamom pods for just a minute or so, until fragrant.
- Add all the rest of the ingredients and bring to a boil. Simmer for about 30 minutes until the mixture is thick. Stir it regularly. Add more water if the chutney gets too dry and sticks to the bottom of the pan. I simmered mine covered for part of the time, and depending on the juiciness of your fruit, you can adjust. You want it to cook for 30 minutes, and be thick at the end.
- Fish out the whole cloves, cardamom pods, and cinnamon stick.
- Ladle the chutney into two jars, let cool, then refrigerate. It will keep for at least a few weeks, probably longer.
Notes
- For chutney there is no need to get ripe fruit; classic Indian mango chutney is made with unripe mangoes. For this you can go with ripe or unripe. My mango was on the ripe side, which gives a little more sweetness to the finished product.
Genuine Reviews
User Reviews
Overall Rating
3.4
44 reviews
Average
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