Mango Chutney
fruits, indian, relishes, spice
1 lb mango, unripened, peeled & - sliced
1 dash salt
1 pinch turmeric
1 1/4 cup sugar
1 1/4 teaspoon vegetable oil
1 pinch fennel seeds
2 red chiles
1 1/4 teaspoon ginger, finely chopped
1/4 lb plums, seeded & chopped
2 1/2 tablespoon white vinegar
Sprinkle salt & turmeric on sliced mango & set aside for 3 hours. Combine mango & sugar in a saucepan & cook, covered, over a low heat, until the mango is tender, about 15 minutes. Do not be tempted to add any liquid.
In a small skillet, heat vegetable oil. When hot, add fennel & fry for 2 seconds. Add chiles, ginger & plums & cook, stirring, for a couple of minutes. Mix in with the mango mixture & continue to cook over very low heat, for 30 minutes or until the plums are tender. Mix in vinegar & remove from the heat. Set aside to cool.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Yield: 3 cups