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Mango Chutney

Mango Chutney recipe image
This homemade Mango Chutney is a delightful balance of sweet, tangy, and spicy flavors. Made with ripe mangoes, apple cider vinegar, raisins, and aromatic spices like ginger and garlic, it offers a complex taste profile that elevates any meal. The texture is chunky yet smooth, with tender mango pieces and plump raisins. Ideal as a side dish for Indian curries, a topping for grilled chicken or pork, or a unique addition to cheese boards. Its bright acidity cuts through rich dishes, making it a versatile staple in your pantry. Easy to prepare and even better when allowed to rest, letting the flavors meld together. Store in the refrigerator for up to two weeks for optimal freshness and taste.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 562.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This homemade Mango Chutney is a delightful balance of sweet, tangy, and spicy flavors. Made with ripe mangoes, apple cider vinegar, raisins, and aromatic spices like ginger and garlic, it offers a complex taste profile that elevates any meal. The texture is chunky yet smooth, with tender mango pieces and plump raisins. Ideal as a side dish for Indian curries, a topping for grilled chicken or pork, or a unique addition to cheese boards. Its bright acidity cuts through rich dishes, making it a versatile staple in your pantry. Easy to prepare and even better when allowed to rest, letting the flavors meld together. Store in the refrigerator for up to two weeks for optimal freshness and taste.
Ingredients
  • 8 cup Chopped mangoes or peaches
  • 2 cup Apple cider vinegar
  • 1 cup Raisins
  • 1 small Onion, chopped finely
  • 3 lg Cloves garlic, finely minced
  • 1/4 ts Ground ginger
  • 2 whole Dried hot red chiles
  • 1/2 c Firmly packed brown sugar
Directions
  1. 1
    In a 4 to 5-quart kettle, combine chopped mangoes, apple cider vinegar, raisins, finely chopped onion, minced garlic, ground ginger, dried hot red chiles, and brown sugar.
  2. 2
    Bring the mixture to a boil over medium-high heat, stirring occasionally.
  3. 3
    Cover and simmer, stirring occasionally, until mangoes are tender, about 20 minutes.
  4. 4
    Continue simmering, uncovered, stirring occasionally, as the mixture thickens, for about 15-20 more minutes.
  5. 5
    Ladle the hot chutney into sterilized jars.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 562.8kcal
% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 29.9mg2%
Total Carbohydrate 140.5g47%
Dietary Fiber 11.5g46%
Sugars 100.9g
Protein 11.3g23%

* 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

For a fresher ginger flavor, blend 1 teaspoon grated fresh ginger instead of using ground ginger.

If you prefer a spicier kick, finely chop the dried hot red chiles before adding them.

To can: Wipe rims of jars clean, top with scalded lids, and screw on bands. Let cool and test for seal. Store in a dark, cool place.

If not canning, store in sealed bottles or jars in the refrigerator for up to 2 weeks.

Keywords: mango, chutney, indian, vegan, ginger, garlic, raisins, onion, vinegar, spicy, condiment, curry, preserved, homemade, sweet, tangy, grilled, cheese, pantry, side dish
Read it online: https://www.chefs-mate.com/recipe/mango-chutney-3/