Peel and cut the mangoes into cubes.
Add in the salt.
Add in the brown sugar, or jaggery.
Stir everything together well.
Set it aside and turn you attention to spices.
Put the cumin seeds in a mortar and crush them. They don't have to be pulverized, just sort of smashed.
Add in the cloves and cinnamon. Set this aside.
Place a large stainless steel pot on the stove, add in the vegetable oil and heat it up. When it's hot add in the mustard seeds.
When the mustard seeds start to pop, add in the cumin, cinnamon and cloves.
Give everything a stir and add in the mango, salt, sugar mixture.
Bring things to a boil, then lower the heat to a strong simmer, add in the turmeric.
Cook at this heat, stirring occasionally so nothing sticks. You want to cook this for about 1 and 1/2 hours, or until it thickens.
When it's a nice thick blend add in the Kashmiri chili. Taste the chutney for heat, if you like more kick add a bit more. start with the smallest amount then add to that until you're happy
If you're making chutney and not canning it, you are done. Let it cool and then put it into a sealed container in the fridge til you are ready to use it.
If you want to can, get yourself a good guide, there are many free online. As long as you keep things clean, it's not hard to do. I've been canning for 25 years.
When my filled sterilized jars are ready I place them in the boiling water bath.
place the lid on the pot and boil them for 20 minutes.
Lift them out and let them cool, you will hear the "pop" of the lids as they cool letting you know you have created a seal.
Label your jars and store them in your pantry, or open one and enjoy. Once you've tried this ancient skill I promise you'll get hooked and start looking around for anything that can be canned
- 12.0 mangoes
- 5.0c jaggery, or dark brown sugar
- 4.0Tbsp kosher salt
- 4.0Tbsp coconut, or other vegetable oil
- 2.0Tbsp black mustard seeds
- 4.0tsp crushed cumin seeds
- 4.0 cloves
- 3.0 cinnamon sticks
- 1.0tsp turmeric
- 1.0tsp Kashmiri chili