Recipe courtesy of Cheryl Smith
Print
Total:
1 hr 45 min
Active:
30 min
Yield:
2 large jars
Level:
None
Healthy

Ingredients

  • 1 tablespoon vegetable oil, plus 1/4 cup vegetable oil
  • 1 onion, small dice
  • 2 jalapenos, seeded and diced
  • 1/2 teaspoon whole cumin seeds
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 4 green mangoes, peeled, cored, and sliced
  • 2 limes, juiced
  • 1/4 cup rice wine vinegar
  • 2 tablespoons ginger, minced
  • 1 cup Demerara sugar

Directions

Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute 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.

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