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)
- Sterilzed glass jar
Sterilizing jars and timing
- The jar should be clean, sterilized and hot when the chutney is finished, so prepare it while the chutney is cooking.
- Wash your glass jar in hot soap.
- Boil the rubber closure (if any) for a few minutes separately.
- Put the glass jar (without the rubber if any) in the oven on 140°c (280°F) and bake until dry.
- Take out just before the chutney is ready, so the container is hot and the chutney is hot, this will prevent the glass from breaking when pouring the hot chutney into it.
- Sterilizing is important to keep your chutney from spoiling. If sterilized well a chutney can keep good unopened for months. After opening if should be stored in the fridge.
- 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.
- 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 like.
- When the texture is as desired turn off the heat and transfer to the hot and sterilzed glass jar, leaving about 2-3 cm / an inch free space on top. Tap the jar gently to get rid of any potential trapped airbubbles. Avoid spilling on the outside rim, wipe off any if so, this will prevent the chutney from spoiling. Cover with the lid but don´t seal shut yet, let cool down for about 5 minutes, then seal shut while still hot.
- If sterilzed well it will keep well for months. After opening store in the fridge, it keeps good for about a month after opening.
- Can be enjoyed as a side dish with various Indian curries, in sandwiches, wraps, eaten with Pakoras, pappadums, chapati or Onion Bhajis.