Mango Chutney Jamaica

This vibrant Mango Chutney Jamaica offers a perfect balance of sweet, sour, and spicy flavors, making it an excellent accompaniment to rich curries, grilled meats, or cheese boards. The use of hard green unripe mangoes provides a firm texture that holds up well during simmering, while the tamarind adds a deep, fruity acidity. Aromatics like fresh ginger, allspice, and dried red peppers infuse the chutney with warmth and complexity. It is a versatile sauce that adds a burst of tropical flavor to everyday meals. Ideal for preserving in jars, this chutney improves with age, allowing the flavors to meld and deepen over time.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 102.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Mango Chutney Jamaica offers a perfect balance of sweet, sour, and spicy flavors, making it an excellent accompaniment to rich curries, grilled meats, or cheese boards. The use of hard green unripe mangoes provides a firm texture that holds up well during simmering, while the tamarind adds a deep, fruity acidity. Aromatics like fresh ginger, allspice, and dried red peppers infuse the chutney with warmth and complexity. It is a versatile sauce that adds a burst of tropical flavor to everyday meals. Ideal for preserving in jars, this chutney improves with age, allowing the flavors to meld and deepen over time.

Ingredients

1 1/2 pound Hard green unripe mangoes
1 tbsp Salt
1/4 lb Ripe tamarinds
1 cup Malt vinegar
1/2 cup Light brown sugar
1/4 cup Fresh ginger - peeled and chopped
1/4 cup Seedless raisins
1/2 tsp Ground allspice
3 whole Hot dried red peppers - roughly crumbled

Directions

1
Peel the green mangoes and cut the flesh off the seeds into medium-sized dice.
2
Toss the diced mangoes with salt and let them stand for 2 hours to draw out moisture.
3
Remove the shells from the tamarinds.
4
Cover the tamarind pulp with 1 cup of boiling water and let it stand for 30 minutes.
5
Force the soaked tamarind mixture through a sieve to extract the pulp, discarding the seeds and fibers.
6
Drain the mangoes thoroughly, discarding the liquid.
7
Place the drained mangoes in a large heavy saucepan with the tamarind pulp, malt vinegar, brown sugar, ginger, raisins, allspice, and crumbled red peppers.
8
Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, for about 45 minutes until thick and the mangoes are tender but not disintegrated.
9
Pour the hot chutney into sterilized jars and seal tightly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 102.1kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 25.5g9%
Dietary Fiber 2.7g11%
Sugars 23.8g
Protein 1.4g3%

* 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

This chutney tastes best after sitting for at least a week, allowing the flavors to meld.

Serve with curries, grilled chicken, pork, or as a condiment for cheese and cold meats.

Ensure jars are properly sterilized before filling to preserve the chutney for several months.

Keywords: chutney, green mango, tamarind, indian sauce, spicy, sweet and sour, curry side, preserved, ginger, raisins, vegan, condiment

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