When mangos are at their peak in Amed between December and January our cook brings us these beautiful gems from her family orchard. They appear unannounced in our kitchen and we know it is time to make our annual supply of Mango Chutney. I keep the bottles of this precious commodity in the fridge just to make sure they keep through out the year.
Naturally the chutney is served with Indian dishes, but we also use it in tempe salad (stay tuned for the recipe in a future issue), piled onto cream cheese to be served with crackers as an appetizer, and sometimes just on toast. And we always make extra bottles to give as gifts.
Mango Chutney
Makes about 6 /250 ml jars
Ingredients:
- 1 1/2 kg mangos, ripe but not overly ripe
- 350 gr. Bali sugar, grated
- 2/3 tsp. coriander seeds
- 2/3 tsp. cumin seeds
- 1/4 tsp. cardamom seeds, just the black seeds removed from the pod
Skin the mangos and cut into large pieces, throwing away the seed. Put the mango pieces into a bowl and add the Bali sugar. Stir gently until the sugar is dissolved. Cover and put this mixture into the fridge for several hours or up to overnight.
The next day: Roast the coriander, cumin, and cardamom seeds in a dry pan until they become browned.
Put the mango and Bali sugar mixture into a pot and add the roasted spices and stir. Next add the chili powder, ginger, turmeric, cloves, rice vinegar, garlic and the minced onion. Stir gently until well mixed.
Bring the pot to a boil and reduce the flame to low, simmering the mixture without a lid for 2 to 3 hours. Stir now and then to make sure it doesn’t stick. Cook until the mixture is thickened.
Sterilize clean jars and lids by putting them in boiling water for 5 - 10 minutes. Take the jars out with tongs and invert to let them drain for a minute or two on a wire rack. Immediately fill the jars to within 1/2 cm of the top of the jar with the hot mango chutney and put the lids on. Let the filled jars sit until cool and the lids seal. I store these in the fridge to insure they keep throughout the year.
Indonesian Version
Mangga Chutney
Kira kira 6 botol/ 250 ml tiap botol
Bahan - Bahan :
- 1 1/2 kg mangga yang matang, jangan pakai yang terlalu matang
- 350 gr. gula Bali, diparut
Kupas kulit mangga, kemudian isinya dipotong besar & tebal taruh dalam mangkok, buang bijinya. Tambahkan gula Bali, aduk sampai gula bali jadi cair. Simpan dalam kulkas beberapa jam atau 1 hari 1 malam.
Besoknya :
Panggang biji ketumbar, jinten, dan cardamom, sampai berwarna kecoklatan. Ambil mangga yang sudah tercampur dengan gula Bali dari kulkas, masukan dalam pot. Tambahkan biji ketumbar, cumin, cardamon, (yang sudah dipanggang), bubuk cabe, jahe, kunir, cengkeh, rice vinegar, bawang putih dan bawang bombay, aduk sampai tercampur rata. Kemudian rebus dengan api kecil (pot jangan ditutup). Rebus kira-kira 2-3 jam sampai semuanya menjadi sedikit kental.
Steril botol untuk tempat menyimpan manggo chutney. Caranya, rebus botol sama tutupnya dalam air mendidih selama 5-10 menit.
Setelah botol steril, masukkan manggo chutney & tutup botolnya ( ingat, waktu memasukkan manggo chutney ke dalam botol, semua harus masih dalam keadaan panas, baik manngonya atau botolnya ).
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
