The mangoes must be completely unripe in order to achieve the firm, chunky texture desired for this chutney.
This recipe was created to accompany Lamb Stew with Black Mustard Seeds.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 4 cups
Ingredients
For seasoning paste
Preparation
Step 1
Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
Make seasoning paste:
Step 2
Cut gingerroot into 4 pieces. For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeño. To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
Step 3
Heat a 4-quart heavy kettle over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.
