Mango-Saffron Chutney

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Mango-Saffron Chutney

 

2 cups green mangoes, peeled and coarsely shredded or chopped

1/2 cup sugar

2 teaspoons grated gingerroot

2 dried red chiles, roughly pounded

pinch of salt

1/8 teaspoon saffron, soaked in 4 tablespoons hot water

 

In a glass bowl, combine the mango and sugar. Mix well. Let stand for about 1

hour.

Heat a small skillet over medium heat. Add the mango-sugar mixture. Lower the

heat and cook for 15 to 20 minutes, or until the mangoes become very soft and

the sugar begins to turn a light brown. (Don’t use a nonstick skillet, as the

sugar won’t caramelize.)

Add the ginger, red chiles, and salt. Mix well. (You can also use a potato

masher to mash the mangoes into a smooth paste.)

Add the saffron-infused water and mix well. Simmer for another 5 minutes.

Remove chutney from heat. Let cool about 20 minutes. Cover and refrigerate until

needed.

Variations

Make with fresh, ripe mangoes for a different taste. Adjust the sugar, since

ripe mangoes are much sweeter than their tart green counterparts.

When fresh mangoes aren’t available, canned ones will also work.

Makes 1/2 cups.

 

 

 

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