Mango Chutney

also called major grey chutney · sweet mango chutney · aam ki chutney · mango preserve

The table

2 tspbrown mustard seedsfry 1 min, until the seeds popsimmer 5 min to a syrupsimmer 45 min, until it falls thickly off the spoon
1 tspnigella seeds
2 Tbs(cut in matchsticks)fresh ginger
4 cloves(sliced)garlic
3(broken)dried red chiles
2 Tbs(30 mL)neutral oil
1 1/2 cups(300 g)granulated sugar
1 cup(240 mL)cider vinegar
2 lb(900 g; hard and unripe, peeled and cut in 1/2-in dice)green mangoessalt and stand 1 hr, then tip off the water
1 Tbskosher salt
Unripe fruit is the point: a ripe mango goes to mush in twenty minutes and gives you jam
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1fry 1 min, until the seeds pop

2salt and stand 1 hr, then tip off the water

3simmer 5 min to a syrup

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
1 hr 45 min
Needs you
1 minthe rest you can walk away from

  1. salt and stand 1 hr, then tip off the water

    1 hrwalk awayfrom the start

  2. fry 1 min, until the seeds pop

    1 minneeds youfrom the start

  3. simmer 5 min to a syrup

    5 minwalk away1 min in

  4. simmer 45 min, until it falls thickly off the spoon

    45 minwalk away1 hr in

You'll need heavy pot

Goes with

See how it is written
>> title: Mango Chutney
>> category: Dressings & Dips
>> tags: indian, mango, preserve, sweet, condiment
>> counters: Curry House
>> aka: major grey chutney, sweet mango chutney, aam ki chutney, mango preserve
>> pairs-with: papadom, raita
>> servings: 3 cups
>> time: 2 hr 15 min

>> step: salt and stand 1 hr, then tip off the water
Rest @green mangoes{2%lb}(900 g; hard and unripe, peeled and cut in 1/2-in dice) under @kosher salt{1%Tbs} ~stand{1%hr}, then pour off the water they give up.

>> step: fry 1 min, until the seeds pop
Fry @brown mustard seeds{2%tsp}, @nigella seeds{1%tsp}, @fresh ginger{2%Tbs}(cut in matchsticks), @garlic{4%cloves}(sliced) and @dried red chiles{3}(broken) in @neutral oil{2%Tbs}(30 mL) in a #heavy pot{} ~fry{1%min}, until the mustard seeds jump.

>> step: simmer 5 min to a syrup
Simmer @granulated sugar{1 1/2%cup}(300 g) and @cider vinegar{1%cup}(240 mL) with @&(~1)tempering{} ~simmer{5%min}, stirring until the sugar has gone.

>> step: simmer 45 min, until it falls thickly off the spoon
Simmer @&(~3)salted mango{} in @&(~1)syrup{} ~simmer{45%min}, uncovered and stirred now and then, until the fruit is translucent and a spoonful dropped on a cold plate holds its edge.

Unripe fruit is the point: a ripe mango goes to mush in twenty minutes and gives you jam.