Mango Chutney
Tantalise your taste buds with the exotic flavours of Mango Chutney. This culinary delight blends tropical mangoes with a symphony of spices to create a unique accompaniment for a variety of dishes.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Mangoes (Ripe, peeled, pitted, and diced)
- 200 g Sugar
- 250 ml Vinegar (White)
- 1 smal Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 2 tsp Ginger (Grated)
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1/2 tsp Chilli Flakes
- 1/2 tsp Salt
- 1/4 tsp Cinnamon Powder
- 1/4 tsp Ground Cloves
Instructions
- 1
In a large saucepan, heat the white vinegar and sugar over medium heat until the sugar dissolves completely.
- 2
Add the chopped mangoes, chopped onion, minced garlic, and grated ginger to the saucepan. Stir well to combine.
- 3
In a separate small pan, dry roast the cumin seeds and mustard seeds until they start to pop. Then, grind them into a coarse powder using a mortar and pestle or a spice grinder.
- 4
Add the ground cumin and mustard seeds, ground coriander, ground turmeric, chili flakes, salt, ground cinnamon, and ground cloves to the mango mixture. Stir everything thoroughly.
- 5
Bring the mixture to a gentle simmer and let it cook for about 30-40 minutes, stirring occasionally. The chutney should thicken and the mangoes should become soft and translucent.
- 6
Taste the chutney and adjust the sweetness and spiciness according to your preference. You can add a bit more sugar or chili flakes if desired.
- 7
Once the chutney reaches your desired consistency and flavour, remove the saucepan from the heat and let it cool.
- 8
Transfer the cooled mango chutney into clean, airtight jars, and store in the refrigerator.