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. This is the sweet corner of the chutney tray and the one that goes on the papadom first. It keeps six months in sterilised jars and a month open in the fridge it is better after a fortnight than on the day
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

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

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

The clock

Start to finish
1 hr 45 mintwo waits that overlap count once
Needs you
1 minthe rest you can walk away from

The recipe itself says 2 hr 15 min.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

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.1: salt and stand 1 hr, then tip off the water
>> step.2: fry 1 min, until the seeds pop
>> step.3: simmer 5 min to a syrup
>> step.4: simmer 45 min, until it falls thickly off the spoon

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.

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.

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.

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. This is the sweet corner of the chutney tray and the one that goes on the papadom first. It keeps six months in sterilised jars and a month open in the fridge, and it is better after a fortnight than on the day.