Santol Spiced Chutney
A sweet, tangy and gently spiced chutney made with ripe santol, ginger, chili and brown sugar.
Santol spiced chutney is a flavorful way to use the sweet-tart character of ripe santol in a savory recipe. The fruit is slowly cooked with ginger, brown sugar, vinegar and mild chili until it becomes thick, glossy and aromatic. The resulting chutney pairs well with rice dishes, grilled foods, sandwiches or crackers. For the best texture, use ripe santol and carefully remove every seed before chopping the edible fruit. Cooking the mixture slowly allows the flavors to blend while reducing the chutney to a spoonable consistency.
Featured Fruits
Ingredients
- 3 cups Ripe Santol Pulp
- 0.5 cups Brown Sugar
- 0.5 cups Apple Cider Vinegar
- 1 tablespoon Fresh Ginger
- 1 small Red Chili
- 0.5 cups Red Onion
- 0.25 teaspoon Ground Cinnamon
- 0.5 teaspoon Salt
- 0.25 cups Water
Nutrition per Serving
Instructions
Cut open the ripe santol fruits and carefully remove all seeds, keeping only the edible pulp.
⏱️ 10 minutes
Finely chop the santol pulp, red onion, ginger and chili.
⏱️ 5 minutes
Add the santol, onion, ginger, chili, brown sugar, vinegar, cinnamon, salt and water to a saucepan.
⏱️ 3 minutes
Bring the mixture to a gentle simmer over medium heat.
⏱️ 3 minutes
Cook over medium-low heat, stirring frequently, until the santol softens and the mixture becomes thick and glossy.
⏱️ 25 minutes
Remove from the heat and allow the chutney to cool before transferring it to a clean container.
⏱️ 10 minutes