We were looking forward to a lavish harvest of mangos when one of the main branches of our mango tree snapped off under the excessive weight of the young fruit, and we were left with a huge pile of green mangos, far too immature to be able to ripen off the tree.
The obvious next step was to make green mango chutney. Below is the recipe I used – in essence very simple. The hardest part was cutting up the rock-hard fruit!
3 ½ pounds of mango flesh – peeled , de-seeded, coarsely chopped
3 medium-sized brown onions
1 ¼ cup of brown sugar (firmly packed)
2 cups white vinegar
2 teaspoons garam masala (see recipe below)
1 ¼ inch piece of fresh ginger, grated
1 teaspoon coarse salt
Stir all the ingredients together in a large pot, over a high heat but not allowing it to boil, until the sugar dissolves.
Reduce the heat. Simmer, stirring occasionally, for about 45 minutes.
Spoon hot chutney into hot, sterilized jars. Seal immediately.
One of the side benefits of this activity was it caused me to make my own garam masala (because I did not have any on my spice shelves when I wanted to make the chutney). This was a great experience and I will never be satisfied with store-bought garam masala again!
Garam masala is usually made with whole spices that have been roasted and ground. This is a quick (5 minute) and easy substitute that yielded a ¼ cup of garam masala.
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ground cardamon
- 1 ½ teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Here’s to adding relish to your food!