Spicy Mango Persimmon Chutney
This Spicy Mango Persimmon Chutney is an authentic Indian style condiment made to go alongside a wonderful curry, but it's equally at home as an appetizer with cheese and crackers, or with the turkey and ham on your holiday table.
Servings: 2 cups
Ingredients
- 1 Tbsp yellow mustard seeds
- 1 Tbsp coriander seeds
- 4 cardamom pods, cracked
- 2 persimmons, peeled and chopped (approx 2 cups)
- 1 large mango, peeled and chopped (approx 2 cups)
- 1/4 cup cider vinegar
- 1/4 cup brown sugar
- juice of 1 lemon
- 1/4 tsp salt
- 2/3 cup water plus more if necessary
- 1 cinnamon stick
- 4 whole cloves
- 1 inch knob of ginger, peeled and thinly sliced (or grated if you want a finer texture)
- 1 clove garlic, minced
- 1 habanero pepper, minced (or use any other hot pepper)
Instructions
- In a heavy bottomed pan, toast the mustard seeds, coriander seeds, and cardamom pods for just a minute or so, until fragrant.
- Add all the rest of the ingredients and bring to a boil. Simmer for about 30 minutes until the mixture is thick. Stir it regularly. Add more water if the chutney gets too dry and sticks to the bottom of the pan. I simmered mine covered for part of the time, and depending on the juiciness of your fruit, you can adjust. You want it to cook for 30 minutes, and be thick at the end.
- Fish out the whole cloves, cardamom pods, and cinnamon stick.
- Ladle the chutney into two jars, let cool, then refrigerate. It will keep for at least a few weeks, probably longer.
Notes
For chutney there is no need to get ripe fruit; classic Indian mango chutney is made with unripe mangoes. For this you can go with ripe or unripe. My mango was on the ripe side, which gives a little more sweetness to the finished product.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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