Made some delicious mango ginger chutney and decided to document the process with some photos. The full recipe can be found in my all-time favorite cookbook, The World Vegetarian by Madhur Jaffrey.
- I peeled a few slightly unripe mangoes
- Ginger, the other key ingredient in this Indian chutney
- Grating the mangoes so they’re the right consistency for the chutney.
- Ginger has a thin, papery skin that needs to be carefully removed. I used my good ol’ Swiss army knife to delicately remove the outer layer.
- After the ginger was peeled I sliced it into thin medallions.
- The ginger needs to be carefully sliced into matchstick-sized pieces. I consider this delicate process a “meditative culinary moment.”
- The other ingredients I used were: cider vinegar, sugar, salt, garlic, tumeric and cayenne.
- After the mangoes and ginger were nicely sliced, I tossed them in a pot with some sugar, tumeric, salt, garlic, cider vinegar and cayenne.
- I save jars and re-use them all the time. I gave these ones a thorough cleaning right before adding the chutney.
- Once the ingredients had all simmered about 30 minutes, turned into a nice thick sauce and cooled down, I put the chutney in clean jars and made some labels so I could share with friends. YUM!
