Sweet and Tangy Mango Chutney
Ingredients
- • 1000 g ripe mangoes, peeled and diced
- • 120 ml white vinegar
- • 200 g granulated sugar
- • 30 g fresh ginger, minced
- • 2 cloves garlic
- • 5 ml red chili flakes
- • 5 ml ground cumin
- • 5 ml ground coriander
- • 5 ml mustard seeds
- • 5 ml salt
- • 75 g raisins
- • 150 g onion, finely chopped
- • 15 ml vegetable oil
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed saucepan over medium heat.
- 2
Add the mustard seeds and cook until they begin to pop, about 30 seconds.
- 3
Add the chopped onion and sauté until translucent and slightly golden, about 5-7 minutes.
- 4
Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- 5
Stir in the ground cumin, coriander, and chili flakes. Toast the spices for 30 seconds.
- 6
Add the diced mangoes, sugar, vinegar, salt, and raisins to the pan. Stir well to combine.
- 7
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes.
- 8
Stir occasionally to prevent sticking, and mash some of the mango pieces against the side of the pan to create a chunky texture.
- 9
The chutney is ready when it has thickened and coats the back of a spoon. The mangoes should be soft but still have some texture.
- 10
Remove from heat and let cool completely. The chutney will continue to thicken as it cools.
- 11
Transfer to sterilized jars and store in the refrigerator for up to 3 months.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant chutney transforms simple mangoes into a versatile condiment that elevates everything from grilled meats to cheese boards. Don't be intimidated by the spice list - the magic happens when these flavors meld together during the slow simmer."
