Ingrédients pour Mango Citrus Chutney
- Mangoes
- Cider Vinegar
- Granulated Sugar
- 1/2 cup finely chopped shallots
- 2 tablespoons grated fresh ginger
- Chile
- Citrus Peels
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- Nigella Seeds
- Fenugreek Seeds
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Comment préparer Mango Citrus Chutney
- In a medium saucepan, combine diced mango, white wine vinegar, granulated sugar, finely chopped shallots, grated ginger, minced chiles, lime and orange zest, and salt.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce heat to low and maintain a gentle simmer. Cook, stirring frequently, until the chutney reduces to a thick puree, about 15-20 minutes. The consistency should be similar to a thick jam.
- While the chutney simmers, heat vegetable oil in a small skillet over medium heat.
- Add nigella seeds and sauté until fragrant, about 20 seconds.
- Add fenugreek seeds and sauté for another 10 seconds. Be careful not to burn the seeds.
- Pour the fragrant oil mixture into the chutney and stir well to combine.
- **For Canning:** Ladle the hot chutney into two sterilized 8-ounce canning jars, leaving 1/4-inch headspace. Process in a boiling-water canner for 15 minutes. Chutney will have a shelf life of approximately one year.
- **For Refrigerator Storage:** Transfer the chutney to a clean, airtight jar. Let cool completely before sealing tightly. Store in the refrigerator for up to 10 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
0g
Carbs
2g
