Recipe - Mango Chutney

Mango Chutney is a beloved Indian relish that transforms fresh mangoes into a tangy, sweet, and spicy delight. Whether used as a dip, a spread, or a salad enhancer, this chutney is a versatile addition to any kitchen. Learn how to make this vibrant and tasty condiment with our easy recipe, and enjoy a burst of exotic flavors with every meal.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: Makes about 2 cups

Ingredients

2 large ripe mangoes, peeled, pitted, and diced
1 cup granulated sugar
1/2 cup apple cider vinegar
1 small onion, finely chopped
1/2 cup golden raisins
1 small red chili, finely chopped (optional for heat)
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds (optional)
Juice of 1 lime
1/4 cup water

Method

- Peel the mangoes and remove the pits. Dice the flesh into small cubes and set aside. If you prefer a smoother chutney, you can lightly mash some of the mango cubes.

- In a large saucepan, heat a bit of oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

- Add the minced ginger and garlic, and cook for an additional 1-2 minutes until fragrant.

- Stir in the ground cumin, ground coriander, ground cinnamon, ground cloves, salt, black pepper, mustard seeds, and fenugreek seeds. Cook for about 1 minute, allowing the spices to release their aroma.

- Add the diced mangoes, golden raisins, and finely chopped red chili (if using) to the pan. Mix well to coat the mangoes with the spice mixture.

- Pour in the apple cider vinegar and add the granulated sugar. Stir to combine all the ingredients.

- Add the lime juice and water to the mixture.

- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered. Stir occasionally to prevent sticking and ensure even cooking.

- Simmer for about 30-40 minutes, or until the mangoes have softened and the chutney has thickened to your desired consistency.

- Taste the chutney and adjust the seasoning if needed. Add more sugar for sweetness, vinegar for tanginess, or spices for heat, according to your preference.

- Once the chutney has reached the desired thickness, remove it from the heat and let it cool to room temperature.

- Transfer the cooled chutney to sterilized glass jars or airtight containers. The chutney can be stored in the refrigerator for up to 2 weeks, or processed in a water bath for longer shelf life.

- Mango Chutney can be served as a condiment with grilled meats, curries, or cheese platters. It also makes a fantastic spread for sandwiches and wraps, or a dip for samosas and crackers.

Tips:

- Use ripe, but firm mangoes to ensure the chutney has a good texture and balance of sweetness.
- For a spicier chutney, increase the amount of red chili or add a pinch of red chili flakes.
- To create a more complex flavor, you can add a tablespoon of tamarind paste or a handful of chopped fresh cilantro before serving.
- For a chunkier chutney, avoid mashing the mangoes and simply cook them until they soften naturally.