Mango chutney is a delightful condiment that brings a burst of sweet, tangy, and spicy flavors to your palate. Made with ripe mangoes and a blend of aromatic spices, this mango chutney recipe is easy to prepare and promises to elevate your meals to a new level of deliciousness.
Ingredients
- 4 ripe mangoes, peeled and diced
- 1 cup granulated sugar
- 1 cup white vinegar
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon red chili flakes
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 cup raisins (optional)
- 1/4 cup chopped fresh cilantro (optional)
Steps
1. Prepare the Mangoes: Begin by peeling and dicing the ripe mangoes into small cubes. Ensure the mangoes are ripe and juicy for the best flavor. Set aside the diced mangoes in a bowl.
2. Sauté the Aromatics: In a large, heavy-bottomed pot, heat a tablespoon of oil over medium heat. Add the mustard seeds and cumin seeds. When they begin to sizzle and pop, add the finely chopped onion. Sauté the onion until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Add Spices and Mangoes: Add the ground coriander, red chili flakes, turmeric powder, and ground cloves to the pot. Stir well to combine with the sautéed onions, garlic, and ginger. Immediately add the diced mangoes and stir to coat the mangoes with the spice mixture.
4. Simmer with Vinegar and Sugar: Pour in the white vinegar and add the granulated sugar. Stir well to dissolve the sugar. Bring the mixture to a boil, then reduce the heat to low. Let the chutney simmer gently for about 45 minutes, stirring occasionally, until it thickens and the mango pieces are soft.
5. Finish and Cool: If using, add the raisins and chopped fresh cilantro to the pot. Stir to combine and let the chutney cook for an additional 5 minutes. Remove the pot from the heat and let the chutney cool to room temperature. Once cooled, transfer the chutney to sterilized jars for storage.
Tips for Variation
- Add Heat with Fresh Chili: For an extra kick, add finely chopped fresh green chili peppers to the chutney while sautéing the onions.
- Tropical Twist: Incorporate tropical fruits like pineapple or papaya along with mangoes for a unique flavor blend.
- Herbal Infusion: Add a handful of fresh mint or basil leaves during the final stages of cooking for a refreshing herbal note.
- Spice it Up: Experiment with additional spices like cinnamon sticks or star anise to give your chutney a more complex flavor profile.
- Texture Variation: For a chunkier chutney, roughly mash half of the mango pieces and leave the other half in chunks.
Macros (Per Serving)
- Calories: 100
- Carbohydrates: 25g
- Protein: 0.5g
- Fat: 0.2g
- Fiber: 1g
- Sugar: 22g
Frequently Asked Questions
- How long can I store mango chutney?
- Mango chutney can be stored in sterilized jars in the refrigerator for up to three months. For longer storage, you can process the jars in a water bath canner for shelf-stable preservation.
- Can I use green mangoes for this recipe?
- Yes, you can use green mangoes for a tangier flavor. However, the sweetness will be less pronounced, so you may need to adjust the sugar content to balance the taste.
- Is mango chutney gluten-free?
- Yes, this mango chutney recipe is gluten-free as it does not contain any gluten-based ingredients.
- What dishes can I serve with mango chutney?
- Mango chutney pairs wonderfully with Indian dishes like samosas, curries, and naan. It also complements grilled meats, cheeses, and can be used as a spread in sandwiches or wraps.
Sweet and Spicy Mango Chutney: Perfect Condiment for Every Meal
Ingredients
- 4 ripe mangoes peeled and diced
- 1 cup granulated sugar
- 1 cup white vinegar
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon red chili flakes
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ cup raisins optional
- ¼ cup chopped fresh cilantro optional
Instructions
- Prepare the Mangoes: Begin by peeling and dicing the ripe mangoes into small cubes. Ensure the mangoes are ripe and juicy for the best flavor. Set aside the diced mangoes in a bowl.
- Sauté the Aromatics: In a large, heavy-bottomed pot, heat a tablespoon of oil over medium heat. Add the mustard seeds and cumin seeds. When they begin to sizzle and pop, add the finely chopped onion. Sauté the onion until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add Spices and Mangoes: Add the ground coriander, red chili flakes, turmeric powder, and ground cloves to the pot. Stir well to combine with the sautéed onions, garlic, and ginger. Immediately add the diced mangoes and stir to coat the mangoes with the spice mixture.
- Simmer with Vinegar and Sugar: Pour in the white vinegar and add the granulated sugar. Stir well to dissolve the sugar. Bring the mixture to a boil, then reduce the heat to low. Let the chutney simmer gently for about 45 minutes, stirring occasionally, until it thickens and the mango pieces are soft.
- Finish and Cool: If using, add the raisins and chopped fresh cilantro to the pot. Stir to combine and let the chutney cook for an additional 5 minutes. Remove the pot from the heat and let the chutney cool to room temperature. Once cooled, transfer the chutney to sterilized jars for storage.