Agra Chatní

Ingredients

• 1 seer (approximately 930g / 2 lb) Sugar (Used to make a syrup; granulated white sugar works well)
• 8 chittacks (approximately 230g / 8 oz) Salt (Fine or coarse salt; sprinkled over the cooled mangoes)
• 8 chittacks (approximately 230g / 8 oz) Garlic (Sliced very thin; this is a large quantity — peel and slice carefully)
• 4 chittacks (approximately 115g / 4 oz) Dried chillies (Sliced very thin; remove seeds for a milder heat if preferred, though the original recipe does not specify this)
• 8 chittacks (approximately 230g / 8 oz) Yellow mustard seed (Washed, sun-dried, and lightly husked before use)
• 8 chittacks (approximately 230g / 8 oz) Raisins (Left whole; adds natural sweetness to the chutney)
• 30 whole mangoes Green mangoes (Firm, unripe mangoes; peeled and cut into small bite-sized pieces)
• 2 bottles (approximately 1.5 litres / 3 pints total) Vinegar (One and a half bottles used to boil the mangoes; the remaining half bottle is added at the end along with the boiling liquid)

Instructions

1. 1Place the yellow mustard seeds in a fine sieve or colander and rinse them thoroughly under cold running water. Spread them out in a single layer on a clean tray or cloth and leave them in direct sunlight to dry completely. This may take several hours or a full day depending on the sun's strength — the seeds must be fully dry before you bruise them. If sun-drying is not possible, spread them on a baking tray and dry in a very low oven (around 50–60°C / 120–140°F) with the door slightly ajar for 1–2 hours.
2. 2Once the mustard seeds are fully dry, pour them into a large mortar and pestle or place them in a clean cloth. Gently pound or press them — you want to crack and loosen the outer husks without fully grinding the seeds into powder. Work in small batches if needed. After bruising, gently blow across the seeds or use a fan to help separate the loose husks, which are lighter and will drift away. The goal is partially husked seeds that retain their texture. Do not over-grind.
3. 3Peel all the garlic cloves and slice them as thinly as possible — aim for translucent, paper-thin slices using a sharp knife. Slice the dried chillies equally thin; you can split them open first if you wish to check for any debris inside. Take care when handling dried chillies as they can irritate the eyes and skin — wash your hands thoroughly afterwards. Note: the original recipe also mentions ginger in this step, but as ginger does not appear in the ingredient list, it has been omitted here.
4. 4Pour approximately 250ml (1 cup) of water into a medium heavy-bottomed saucepan and add all the sugar. Place over a medium heat and stir gently until the sugar has fully dissolved — this should take about 5 minutes. Once dissolved, stop stirring and allow the syrup to bubble gently for a further 5 minutes until it thickens slightly. Remove from the heat and set aside to cool. The syrup should be pourable but not watery — similar in consistency to runny honey.
5. 5Using a sharp peeler or paring knife, peel all 30 green mangoes, removing the skin completely. Stand each mango upright on the chopping board and slice the flesh away from the large flat stone in the centre, working down each side. Cut the flesh into small, roughly even bite-sized pieces — about 1–2 cm (half an inch). Discard the stones. Place the cut mango pieces into a large bowl and set aside.
6. 6Pour one and a half bottles of vinegar (approximately 1.1 litres) into a large, non-reactive pot (stainless steel or enamel — avoid aluminium or unlined cast iron as the vinegar will react with it). Add all the cut mango pieces. Bring to the boil over a medium-high heat, then reduce to a gentle simmer. Cook the mangoes until they are just tender but still hold their shape — approximately 10–15 minutes. Do not cook them until mushy. Remove the pot from the heat. Using a slotted spoon, transfer the mango pieces to a large clean bowl, reserving all the vinegar liquid in the pot. Set both aside to cool completely.
7. 7Once the boiled mango pieces are completely cold to the touch, begin layering in the seasonings. First, sprinkle all of the salt evenly over the mango pieces and toss gently to coat. Then add the bruised mustard seed, thinly sliced garlic, and thinly sliced dried chillies. Toss everything together gently so the mango pieces are well coated in all the seasonings. Also add the raisins at this stage — fold them in gently so they are evenly distributed throughout the mixture.
8. 8Pour the cooled sugar syrup gradually over the seasoned mango mixture, stirring gently as you go. Add it in stages — pour in a little, stir to combine, then add a little more — until all the syrup has been incorporated and the whole mixture is evenly coated. This gradual approach ensures the syrup is well distributed and the mango pieces are not broken up.
9. 9Give the entire chutney mixture one final thorough stir, making sure everything — the mango pieces, raisins, garlic, chillies, mustard seed, salt, and syrup — is evenly combined. Taste if you wish; the chutney will be sharply sour, salty, sweet, and pungent at this stage and will mellow as it matures.
10. 10Pour the reserved vinegar liquid (in which the mangoes were boiled) back into the chutney mixture. Stir well to combine. The chutney should now have a loose, saucy consistency. Spoon or ladle the finished chutney into clean, sterilised jars or bottles and seal tightly. Store in a cool, dark place. The chutney can be eaten immediately but will develop a richer, more balanced flavour if left to mature for at least a few days. To sterilise jars: wash them in hot soapy water, rinse well, and place upright in an oven at 120°C (250°F) for 15 minutes. Fill while still warm.