Mango-Saffron Chutney (Kairi Kesar Ki Chutney)
2 cups green mango, peeled and coarsely shredded
1 cup sugar
2 teaspoons grated gingerroot
2 dried red chilies, pounded
A pinch of salt
¼ teaspoon saffron, soaked in 4 tablespoons hot water for 10 minutes
Yields 2 cups
Prep Time: 10 minutes, plus 1 hour to stand
Cook Time: 10–15 minutes, plus 20 minutes to cool Don't use a nonstick skillet here, as the sugar won't carmelize.
1. In a glass bowl, combine the mango and the sugar; mix well. Let it stand for about 1 hour.
2. Heat a small skillet on medium. Add the mango-sugar mixture. Lower the heat and cook for 10 to 12 minutes or until the mangoes become very soft and the sugar begins to turn a light brown.
3. Add the ginger, red chilies, and salt; mix well. Strain the saffron and discard any residue. Add the saffron-infused water and mix well. Simmer for 1 minute. Remove from heat and let cool for about 20 minutes. Cover and refrigerate until needed.
