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Rani has written a remarkable cookbook entitled Feast of India, in which she demystifies Indian cuisine, providing many straightforward, easy-to-prepare, and extremely tasty recipes. She was kind enough to lend us her recipes for this Mango Chutney, Garam Masala and Peach Chutney.
Ingredients- 6 firm, half-ripe mangoes, peeled and sliced thin
- 1 cup cider vinegar
- 1 cup packed light brown sugar
- 10 garlic cloves, peeled and sliced
- 1 1-inch piece of fresh ginger, peeled and sliced thin
- 1 teaspoon ground dried red chilies or cayenne pepper
- Salt, to taste
InstructionsPlace all the ingredients in a medium pot over medium-high heat. Bring to a boil, reduce the heat to low, and simmer for 30 to 40 minutes, stirring occasionally to prevent sticking. Remove the pan from the heat and allow the chutney to cool before serving. To store, transfer to an airtight jar and refrigerate for up to a week.
Other Sauces & Marinades
Apricot Jam
Arugula Sauce
Bordelaise Sauce
Chocolate Coffee Sauce
Cranberry Orange Relish
Cucumber Yogurt Sauce
Dill Mustard Sauce
Garam Masala
Homemade Crème Fraîche
Parsley Tarragon Sauce
Peach Chutney
Pesto
Pistou
Strawberry Jam
Tomato and Onion Raita
Tomato Sauce
Whipped Cream
Yogurt and Cucumber Raita
TipsChoosing Mangoes
Sambals
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