Rani has written a remarkable cookbook entitled Feast of India, in which she demystifies Indian cuisine, providing many straightforward, easy­-­to­-­prepare, and extremely tasty recipes. She was kind enough to lend us her recipes for this Mango Chutney, Garam Masala and Peach Chutney.

Ingredients

• 6 firm, half­-­ripe mangoes, peeled and sliced ­thin
• 1 cup cider ­vinegar
• 1 cup packed light brown ­sugar
• 10 garlic cloves, peeled and ­sliced
• 1 1­-­inch piece of fresh ginger, peeled and sliced ­thin
• 1 teaspoon ground dried red chilies or cayenne ­pepper
• Salt, to ­taste

Instructions

Place all the ingredients in a medium pot over medium­-­high heat. Bring to a boil, reduce the heat to low, and simmer for 30 to 40 minutes, stirring occasionally to prevent sticking. Remove the pan from the heat and allow the chutney to cool before serving. To store, transfer to an airtight jar and refrigerate for up to a week.

Other Sauces & Marinades

Apricot Jam
Chocolate Coffee Sauce
Cranberry Orange Relish
Homemade Crème Fraîche
Peach Chutney
Strawberry Jam
Whipped Cream

Tips

Choosing Mangoes
Sambals