Name: Mango Chutney (Keri ni Chutney)
Yield: Makes 3 ½ kg / 7.7 lb
Ingredients: 57 gm /2 oz fresh garlic, grated; 1.4 kg /3 lb sugar; 57 gm /2 oz fresh ginger, grated; 1.4 kg /3 lb unripe mangoes, peeled and grated; 148 ml / 5 oz fruit vinegar; 3 tbsp red chilli powder; 1 tsp sea salt; 227 gm / 8 oz kishmish (seedless green raisins)

Preparation info

Makes
3 ½ kg

Difficulty
Easy

Appears in

The World of Parsi Cooking

By Niloufer Mavalvala

Published 2019

About

This wonderful chutney which is spicy, sweet and tangy is made of raw green mangoes. It gets its vibrant colour from the red chilli powder. It is an old family recipe shared with great joy. A favourite of my mother’s, she always had it in her pantry. Besides many other dishes, it compliments Rus chawal rather well.

Ingredients

1.4 kg /3 lb unripe mangoes, peeled and grated
1.4 kg /3

Method

In a large saucepan mix the mangoes, sugar, ginger, garlic and salt. Leave covered for a couple of hours. This will help melt the sugar quickly when it is heated.

Place the pan over low heat, stirring until all the sugar is completely melted. Have a bowl of cold water and a brush ready at hand to keep cleaning the sides to prevent crystallisation once it is cooled. Bring to a boil only