Green Mango Saffron Chutney Recipes

Steps:

• Toss the mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
• Tip the mangoes into a colander and drain well.
• Place the well-drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
• Bring the saucepan to the boil over medium heat, stirring occasionally.
• When the mixture is boiling, reduce the heat and simmer for 2 hours.
• Bottle immediately in clean, warm, sterilised jars and seal tightly.
• This chutney is best left for a month or two to mature, but tastes great if you can't wait that long.

Steps:

• Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.

Steps:

• Combine mango and sugar. Mix well and let stand for about an hour.
• Heat small skillet over medium heat. Add mango-sugar mixture. Lower heat and cook for 15 to 20 minutes or until mangoes become very soft and the sugar begins to turn light brown. (Do not use nonstick skillet, as sugar will not caramelize.).
• Add ginger, red chiles, and salt. Mix well.
• Add 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.