I always love going to cooking classes. Especially at my favorite location “The Hutong”. It is a litte courtyard house in the middle of a Beijing Hutong. For everyone who is interested, here are some pictures from my prior visits to “The Hutong”. The cooking classes which I favor most are the ones with Reshma! Indian Cooking! I will share more mouthwatering recipes with you within the next weeks. There are family recipes and Party Pleaser. But today I wanna show you one of my favorite ones, of course with Mangos again 😉
Ingredients
2 cups grated raw mango, big
2 cups sugar, taste it
2 tsp salt
1/2 tsp turmeric powder
2 Tbsp red Chili powder
2 tsp roasted cumin powder, quickly roasted before
1 tsp black mustard seeds
1 tsp cumin seeds
3 cloves
6 pepper corn
1 cinnamon stick
2 Tbsp canola oil
Directions
- Wash and peel the mango. Grate the mango into shreds with the large holed side of the grater. Don’t puree it, it will be too small.
- In a bowl – mix the shredded mango, turmeric, salt and sugar and keep aside for 15-20 minutes.
- Take a pan and cook the mango mixture on medium heat till the sugar dissolves completely. Keep stirring continuously until small bubbles appear on the surface and you get a 2 string sugar syrup consistency. Add the red chili powder and roasted cumin powder. Stir, cook 2 min.
- Remove from flame. Cool mixture completely.
- Heat oil in a pan until it reaches its smoke Point. Switch off heat. Add the mustard seeds, cumin seeds, clove, Pepper, cinnamon to the oil and fry till they splutter and start to get fragrant. Cool completely.
- Pour over the prepared Chutney. Mix well. Fill in sterilized glass jar.
Tip:
If overcooked the mixture will crystallize the following day.
If mangoes are too sour, you may Need to Add an extra 1 Cup of sugar.
The sugar is a preservative. If you wanna store it, you Need to Add lots of sugar
