Mango Chutney

An excellent accompaniment to grilled meats, Mango Chutney is fruity, zesty, and easy to make in a standard slow cooker. This recipe comes from Anupy Singla’s fabulous cookbook The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes (Agate Surrey, 2010). For an easy side dish, mix it with basmati rice.

Slow-Cooker Size: 3 1/2 quart

Ingredients:
5 ripe mangoes, peeled, pitted, and chopped (about 3 cups)
1 (2-inch) piece ginger, peeled and grated or pureed
4 cloves garlic, peeled and minced or grated
1 (3-inch) cinnamon stick
6 cloves
1 teaspoon red chili powder
3/8 cup white vinegar
1/2 cup brown sugar

Directions:
1. Put everything in the slow cooker and mix well.

2. Cook on high for 6 hours, until the whole mixture thickens. Serve on the side of Indian dishes.

Makes 2 cups

Excerpted from The Indian Slow Cooker © 2010, by Anupy Singla. Reprinted with permission of Agate Surrey. All photographs ©2010 by Brave New Pictures, Inc.

Love curry? Our recipe archive includes dishes with the spice mix, like Homemade Chicken Curry.