Recipe courtesy of Cheryl Smith

Green Mango Chutney

Name: Green Mango Chutney
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 2 large jars
Cuisine: caribbean
Ingredients: 1 tablespoon vegetable oil, plus 1/4 cup vegetable oil; 1 onion, small dice; 2 jalapenos, seeded and diced; 1/2 teaspoon whole cumin seeds; 1/4 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 4 green mangoes, peeled, cored, and sliced; 2 limes, juiced; 1/4 cup rice wine vinegar; 2 tablespoons ginger, minced; 1 cup Demerara sugar

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Total: 1 hr 45 min

Prep: 30 min
Cook: 1 hr 15 min

Yield: 2 large jars

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Ingredients

1 tablespoon vegetable oil, plus 1/4 cup vegetable oil

1 onion, small dice

2 jalapenos, seeded and diced

1/2 teaspoon whole cumin seeds

1/4 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground coriander

4 green mangoes, peeled, cored, and sliced

2 limes, juiced

1/4 cup rice wine vinegar

2 tablespoons ginger, minced

1 cup Demerara sugar

Directions

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.