Mango-Saffron Chutney (Kairi Kesar Ki Chutney)

Use a regular skillet (not nonstick) for fool-proof caramelization of the sugar.

Serves: 16Hands-on: 25 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Serves: 16

Ingredients

  • 2 cups green mango, peeled, pitted, and coarsely shredded
  • 1 cup sugar
  • 2 tsp. grated gingerroot
  • 2 dried red chilies, pounded
  • ¼ tsp. salt
  • ¼ tsp. saffron threads, crushed and soaked in 4 Tbsp. hot water for 10 minutes

Directions

  • In a glass bowl, combine the mango and the sugar; mix well. Let it stand for about 1 hour.
  • Heat a small skillet on medium. Add the mango-sugar mixture. Lower the heat and cook for 10 to 12 minutes or until the mangoes become very soft and the sugar begins to turn a light brown.
  • Add the ginger, red chilies, and salt; mix well. Strain the saffron and discard any residue. Add the saffron-infused water and mix well. Simmer for 1 minute. Remove from heat and let cool for about 20 minutes. Cover and refrigerate until needed.

Recipe Information

Serves: 16

Ingredients

  • 2 cups green mango, peeled, pitted, and coarsely shredded
  • 1 cup sugar
  • 2 tsp. grated gingerroot
  • 2 dried red chilies, pounded
  • ¼ tsp. salt
  • ¼ tsp. saffron threads, crushed and soaked in 4 Tbsp. hot water for 10 minutes

Directions

  • In a glass bowl, combine the mango and the sugar; mix well. Let it stand for about 1 hour.
  • Heat a small skillet on medium. Add the mango-sugar mixture. Lower the heat and cook for 10 to 12 minutes or until the mangoes become very soft and the sugar begins to turn a light brown.
  • Add the ginger, red chilies, and salt; mix well. Strain the saffron and discard any residue. Add the saffron-infused water and mix well. Simmer for 1 minute. Remove from heat and let cool for about 20 minutes. Cover and refrigerate until needed.

Nutrition Information

Nutrition Information
Amount per serving
Calories60
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium35mg
Total Carbohydrate16g
Dietary Fiber0g
Sugars16g
Protein0g