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Mango, Red Bell Pepper & Raisin Chutney/ Relish

I have a confession to make. The relish I’m posting today wasn’t such a hit with my family. So why am I posting it? Because I liked it and am sure there will be some people out there who also do.
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Ingredients
  

  • 3 cups mango grated or chopped ripe (about 3 large es) half
  • 1/3 cup golden raisins
  • 1/3 cup jaggery (or brown sugar)
  • 1/4 cup white vinegar
  • 3/4 tsp salt
  • 2 tsps mustard seeds
  • 2 onions medium , finely chopped
  • 2 tbsps chopped ginger finely
  • 1 1/2 tsps coriander powder
  • 1 1/2 tsps cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli flakes
  • 1 tsp garam masala powder
  • 1 red bell pepper big (capsicum), finely chopped
  • 1/2 cup orange juice unsweetened
  • 2 to 3 green chillies , chopped

Instructions
 

  • I grated my mangoes so I had a less u201clumpyu201d relish/ chutney in the end.
  • Put the grated mango in a bowl with vinegar, jaggery/ brown sugar, raisins and salt. Mix it all together very well.
  • In a heavy bottomed pan, heat the oil. Add the mustard seeds and let them splutter. Add the onions and sautxe9 till they turn transparent. Add the ginger, coriander, cumin and turmeric powders, the chilli flakes and the garam masala. Stir fry for about a minute and add the chopped bell pepper. Stir fry for another minute and then add the Grated mango mixture. Mix well and add the green chillies and the orange juice.
  • Bring everything to a boil and then turn down the heat and allow it to simmer. Cover and cook for about 20 to 30 minutes, stirring the relish/ chutney frequently. Once the mango is cooked and the relish/ chutney has thickened, turn the heat off and let it cool.
  • Transfer to clean and sterile glass jars and refrigerate.

Notes

This recipe gave me two medium sized jam jars of relish/ chutney.