A Chutney is a term for a variety of sweet and spicy condiments, originally from South Asia. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix. Chutneys usually are wet, having a coarse to fine texture. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.
In the old days, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). In modern days, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil.
Mango Chutney, is a specialty of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways. A mango chutney is made from unripe green mangoes.
Processing Mango Chutney
Materials:
- 4 cups sliced semi-ripe mangoes
- 1 pc. garlic
- ½ pc. ginger
- 8 pcs. native onions
- 2 pcs. pepper
- 1 small box raisins
- 2 cups vinegar
- 3 cups brown sugar
- 4 tbsp. table salt
Utensils:
- stainless knife
- enamel bowl
- measuring cup
- casserole
- stove
- dipper
- jars
- chopping board
Procedure:
- Choose same sizes of mangoes, wash well.
- Peel and divide into two, remove seeds.
- Slice the mangoes lengthwise, about 1/4 inch thick.
- Place in jars, sprinkle with table salt, set aside overnight.
- Drain the mango.
- Boil the vinegar and sugar.
- Add the flavoring spices and heat more for 5 minutes.
- Add the sliced mango, cook until the combined mixtures of sugar, vinegar and other remaining ingredients become thick in consistency.
- Transfer into sterilized jars and cover.
- Cool with cover upside down.