Chetnim Doce de Manga (Goan sweet mango chutney) recipe
ingredients
2 1/2 cups (500 g) 1.1 lb Mangoes, half-riped, skinned, grated coarsely
1 1/4 cups (200 g) 7 oz Granulated sugar
1/2 cup (100 ml) 3 1/2 fl oz Vinegar (sirka)
2 inch piece Ginger (adrak), minced
12 cloves Garlic (lasan), minced
1 1/2 - 2 tsp (3 - 4 g) Kashmiri chilli powder
2 tsp (8 g) Salt
2 tbsp (25 g) Raisins (kishmisti)
1 1/4 cups (200 g) 7 oz Granulated sugar
1/2 cup (100 ml) 3 1/2 fl oz Vinegar (sirka)
2 inch piece Ginger (adrak), minced
12 cloves Garlic (lasan), minced
1 1/2 - 2 tsp (3 - 4 g) Kashmiri chilli powder
2 tsp (8 g) Salt
2 tbsp (25 g) Raisins (kishmisti)
method
1. In a pan, cook the mangoes and the sugar on low heat till the sugar melts.
2. Add the rest of the ingredients, except the raisins, and cook till the mixture is thick. Add the raisins and cook for 2 more minutes. Adjust seasoning.
3. Remove from heat and cool. Bottle when cold. Allow to mature for a week.
2. Add the rest of the ingredients, except the raisins, and cook till the mixture is thick. Add the raisins and cook for 2 more minutes. Adjust seasoning.
3. Remove from heat and cool. Bottle when cold. Allow to mature for a week.
serving amount
makes: 1 bottle
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