Mango Chutney

This vibrant Mango Chutney is a classic Indian condiment that balances sweet, sour, and spicy flavors beautifully. Made with unripened mangoes, it offers a firm texture that holds up well during cooking, unlike ripe fruit which can become mushy. The addition of plums adds depth and a fruity tartness, while fennel seeds and red chiles provide aromatic warmth and a gentle kick. This versatile sauce is excellent served alongside grilled chicken, pork chops, or as a sophisticated accompaniment to cheese boards. It also pairs wonderfully with curries and lentil dishes, adding a bright, acidic counterpoint to rich, savory meals.

Cooking Method: Frying

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 3

Calories: 68.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Mango Chutney is a classic Indian condiment that balances sweet, sour, and spicy flavors beautifully. Made with unripened mangoes, it offers a firm texture that holds up well during cooking, unlike ripe fruit which can become mushy. The addition of plums adds depth and a fruity tartness, while fennel seeds and red chiles provide aromatic warmth and a gentle kick. This versatile sauce is excellent served alongside grilled chicken, pork chops, or as a sophisticated accompaniment to cheese boards. It also pairs wonderfully with curries and lentil dishes, adding a bright, acidic counterpoint to rich, savory meals.

Ingredients

1 pound Mango, unripened, peeled & sliced
1 pinch Salt
1 pinch Turmeric
1.25 cup Sugar
1.25 teaspoon Vegetable oil
1 pinch Fennel seeds
2 each Red chiles
1.25 teaspoon Ginger, finely chopped
0.25 pound Plums, seeded & chopped
2.5 tablespoon White vinegar

Directions

1
Sprinkle salt and turmeric over the sliced mangoes and let them sit for 3 hours to draw out moisture.
2
Combine the marinated mangoes and sugar in a saucepan.
3
Cover and cook over low heat until the mango is tender, about 15 minutes. Do not add any liquid.
4
In a small skillet, heat the vegetable oil over medium heat.
5
Add fennel seeds and fry for 2 seconds until fragrant.
6
Add red chiles, ginger, and chopped plums to the skillet and cook, stirring constantly, for 2 minutes.
7
Stir the plum mixture into the mango mixture in the saucepan.
8
Continue cooking over very low heat for 30 minutes, or until the plums are tender and the chutney has thickened.
9
Mix in the white vinegar and remove from heat.
10
Allow the chutney to cool completely before serving or storing.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 68.1kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 17.0g6%
Dietary Fiber 1.8g8%
Sugars 15.9g
Protein 0.9g2%

* 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: Store in a clean, airtight jar in the refrigerator for up to 2 weeks. The flavors will meld and improve overnight.

Ingredient Tip: Unripened (green) mangoes are essential for this recipe to maintain structure and provide the traditional tangy flavor. Ripe mangoes will turn into a jam rather than a chutney.

Variations: Adjust the amount of red chiles based on your desired heat level. For a smoother texture, blend the cooled chutney briefly with an immersion blender.

Keywords: mango chutney, indian sauce, vegan, plum, fennel, condiment, sweet and sour, grilled meat, curry side, fruit preserve, homemade, spicy, tangy

Read it online: https://www.chefs-mate.com/recipe/mango-chutney-2/