Navrattan Chutney

Name: Navrattan Chutney
Cuisine: India
Ingredients: 1 lb (455 g) sugar; 1 dessertspoonful nigella (kalonji); 1 teaspoonful ground ginger (sonth); 1 teaspoonful black cumin seeds (kala zeera); 2 ozs (60 g) toasted almonds (badam); Just under ¼ pt (90 to 120 mils) vinegar; 1 tablespoonful fresh lime (nimboo) juice; 1 oz (30 g) pistachio nuts (pista); 1 teaspoonful red pepper (degi mirch); 1 dessertspoonful crushed aniseeds (sonf); ½ teaspoonful ground nutmeg or mace (jaiphal or javatri); 1 teaspoonful ground cinnamon (darchini); 2 to 3 teaspoonfuls salt; ½ teaspoonful ground cloves (laung); ¼ pt (120 mils) water; 1 lb (455 g) grated mangoes; 2 ozs (60 g) raisins (seeds removed) (munacca); 2 ozs (60 g) dried dates (chawara); 4 bay leaves (tejpattars)

Spicy Mango Chutney

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Mango chutney is the most popular of the sweet and sour chutneys.

Ingredients

1 lb (455 g) grated mangoes
¼ pt (120 <

Asia
India
Side dish
Vegetarian
Spicy
Gluten-free

Method

Selection of fruits

As described under the mango murabba (p. 195).

Wash and peel the mangoes; pass the pulp through a fine shredder, using a fine plate. Put the shreds in a stainless steel pan; add 4 ozs