Everyone know the popular Mango chutney, and for good reason, it’s very tasty.
But this chutney is very different. Warm spices infuse this chutney. Not spicy like in hot spicy, but a mellow warm spice. An unusual mixture of mandarin and star anise is paired well with the mellow cinnamon and cardamom.
Sweet and slightly vinegary, but not too much. A very oddly flavoured chutney that will go well with any curry or as a dip for various Indian sides like Pakora, Bhaji, Chapati, Pappadum, Dosa etc etc.
Like Indian cuisine in general? Check out these recipes:
- Vegan Seitan Sweet Potato Kofta Makhani
- Vegan Punjabi Style Palak Tofu 'Paneer'
- Sweet Potato Chana Masala
- Vegan Raita
- Vegan Corn Flour Onion Bhajis
- Spicy Tomato Shallot Chutney
- Vegan Haldi Doodh / Golden Milk
Makes about 400 ml / 13.5 oz
- 3 mandarins / tangerines (7 cm / 2.75 inches in diameter)
- 1 shallot
- 2 garlic cloves
- 5 tablespoons granulated sugar
- 5 tablespoons agave syrup
- 2 tablespoons white vinegar
- 2 tablespoons sunflower oil
- 1 star anise, whole
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon mustard seeds
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 teaspoon salt
- ½ teaspoon pepper
- Juice from ½ lime
What you will need
- Cutting board and knife
- 1 small pot and fitting lid
- 1 spoon to stir
- Measuring spoons
- 1 stick blender (if needed)
- 1 tight lid glass jar / mason jar
- Peel and chop the mandarins. Put in the pot.
- Peel and finely chop the shallot and the garlic. Add to the pot along with the sugar, vinegar, oil, ginger, coriander, turmeric, mustard seeds, cinnamon, cardamom, salt, pepper and the whole star anise.
- Turn the heat on high and bring to a simmer. Stir occasionally.
- When simmering turn the heat on low, put a lid on and simmer for about 40 minutes. Stir occasionally.
- Take out the star anise. Add in juice from 1 lime and the agave syrup. Stir it together.
- Depending on how you like the texture of your chutney you can blend it with the stick blender. Chunky = don’t blend. Medium chunky = blend half. Smooth cream = blend all. I blended half of this, but do as you desire.
- When the texture is as desired turn off the heat and let cool down completely with the lid half off. If you wish for the star anise to keep adding flavour put it back after blending.
- Sterilize one glass container / mason jar / other container. If used glass pour over boiling hot water on the glass in the sink. Let rest for a few minutes. Be careful not to burn yourself when emptying for water. Let dry completely.
- When fully dry add in the cold chutney. Keep refrigerated. Can be enjoyed as a side dish with various Indian curries, in sandwiches, wraps, eaten with Pakoras, pappadums, chapati or Onion Bhajis.