MMMMM----------------------------BASE---------------------------------
2 tb Oil
2 sm Unripe mangoes; peeled and
-cut into 1/2", (1 cm) cubes
-to yield 1 cup (300 g / 10
-oz)
MMMMM------------------------WHOLE SPICES-----------------------------
2 Cloves
1/2 Cinnamon stick; 1" (2.5 cm)
1 Star anise pod
1 Cardamom pod; lightly
-bruised
MMMMM--------------------------DRESSING-------------------------------
1/4 c White vinegar (125 ml)
1 tb Raisins; heaping
3 tb Sugar
1/2 ts Salt
Grind the Spice Paste ingredients in a mortar or blender, adding a
little oil if necessary to keep the blades turning.
Heat the remaining oil in a pan and stir-fry the Spice Paste and Whole
Spices over medium heat until fragrant, about 10 minutes.
Add the Dressing ingredients and the mangoes to the pan. Reduce the
heat to low and cook for 20 minutes, until the mangoes are soft. Add
1.5-2 tb additional sugar if the mangoes are very sour. Store the
chutney in the refrigerator for up to a month in a sealed jar. Serve
with meat and fish dishes.
