Mango Chutney #1

This mango chutney balances the tropical sweetness of ripe mangoes with the tang of malt vinegar and a warm kick from ginger, chili, and cumin. The texture is tender yet distinct, with plump raisins adding bursts of fruitiness. Its an excellent accompaniment to rich foods like lamb, pork, or sharp cheddar. While it can be enjoyed immediately, the flavors deepen beautifully after a few days in the fridge. This versatile sauce works well as a glaze, a sandwich spread, or a side dish for Indian-inspired meals.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 1

Calories: 222.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This mango chutney balances the tropical sweetness of ripe mangoes with the tang of malt vinegar and a warm kick from ginger, chili, and cumin. The texture is tender yet distinct, with plump raisins adding bursts of fruitiness. Its an excellent accompaniment to rich foods like lamb, pork, or sharp cheddar. While it can be enjoyed immediately, the flavors deepen beautifully after a few days in the fridge. This versatile sauce works well as a glaze, a sandwich spread, or a side dish for Indian-inspired meals.

Ingredients

3 cups Ripe mangos, peeled and cut into 1/8"-thick slices
2 tablespoon Corn oil
1 tablespoon Ginger root, peeled and minced
3 cloves Garlic, crushed
1 teaspoon Salt
1/2 teaspoon Hot chili powder
1/4 teaspoon Cumin seeds
1/2 teaspoon Fenugreek seeds
1 1/4 cups Malt vinegar
1/2 cup Seedless raisins
1 tablespoon Lemon juice
1 1/2 cups Light-brown sugar

Directions

1
Peel the mangoes and slice the flesh into 1/8-inch thick pieces, cutting away from the seeds.
2
Heat corn oil in a large saucepan over medium heat.
3
Add mango slices, minced ginger, crushed garlic, salt, chili powder, cumin seeds, and fenugreek seeds.
4
Cook gently for 2 minutes, stirring occasionally.
5
Stir in malt vinegar, raisins, lemon juice, and brown sugar.
6
Heat slowly until the sugar dissolves completely.
7
Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
8
Simmer uncovered for 35-40 minutes, stirring frequently, until the liquid thickens into a syrupy consistency and mangoes become translucent.
9
While the chutney simmers, wash pint jars and lids in hot soapy water and rinse thoroughly.
10
Keep jars hot until ready to fill.
11
Ladle the hot chutney into hot jars, leaving 1/4 inch of headspace at the top.
12
Remove air bubbles by inserting a non-metallic utensil into the jar.
13
Wipe the rims of the jars with a clean damp cloth.
14
Attach lids and process in a boiling-water bath for 10 minutes.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 222.6kcal

% Daily Value *
Total Fat 15.6g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 22.5g8%
Dietary Fiber 2.4g10%
Sugars 21.0g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Once cooled, store unopened jars in a cool, dark place for up to 1 year. After opening, refrigerate and use within 3 weeks.

Variations: For a quicker version, skip the canning step and store the chutney in the refrigerator for up to 2 weeks.

Ingredient Tip: Ensure mangoes are ripe but still firm to prevent them from disintegrating during cooking.

Serving Suggestion: Garnish with a sprig of parsley and a twist of lemon peel when serving.

Keywords: mango, chutney, vegan, condiment, spicy, sweet, ginger, vinegar, preserved, can, homemade, fruit, side, glaze, raisins, cumin

Read it online: https://www.chefs-mate.com/recipe/mango-chutney-1/