Mango Chutney St. Kitts

This Mango Chutney St. Kitts is a vibrant condiment that beautifully marries Caribbean heat with Indian spices. The recipe uses hard, unripe green mangoes for a firm texture and tart brightness, balanced by the sweetness of golden raisins and light brown sugar. Sharp malt vinegar cuts through the richness, while fresh ginger and fiery Scotch Bonnet peppers provide an aromatic kick. Crunchy cashew nuts add a pleasant textural contrast to the soft, jam-like consistency. This versatile sauce is perfect for serving alongside curries, grilled meats, or cheeses. It&# 226;ÂÂs an excellent way to preserve the summer mango harvest and add a burst of flavor to everyday meals.

Cooking Method: Stewing

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 734.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Mango Chutney St. Kitts is a vibrant condiment that beautifully marries Caribbean heat with Indian spices. The recipe uses hard, unripe green mangoes for a firm texture and tart brightness, balanced by the sweetness of golden raisins and light brown sugar. Sharp malt vinegar cuts through the richness, while fresh ginger and fiery Scotch Bonnet peppers provide an aromatic kick. Crunchy cashew nuts add a pleasant textural contrast to the soft, jam-like consistency. This versatile sauce is perfect for serving alongside curries, grilled meats, or cheeses. It&# 226;ÂÂs an excellent way to preserve the summer mango harvest and add a burst of flavor to everyday meals.

Ingredients

2 pound Hard green unripe mangoes
8 ounce Golden raisins (1 cup)
4 ounce Cashew nuts, finely chopped
2 ounce Fresh ginger, coarsely chopped
2 whole Fresh hot red peppers (preferably Scotch Bonnet), finely chopped
2 cup Light brown sugar
2 cup Malt vinegar
to taste Salt

Directions

1
Peel the hard green mangoes and cut them into 1-inch cubes.
2
Place the mango cubes into a heavy-bottomed saucepan.
3
Add the golden raisins, chopped cashew nuts, chopped ginger, chopped hot peppers, light brown sugar, malt vinegar, and salt to the saucepan.
4
Mix all ingredients thoroughly until well combined.
5
Bring the mixture to a boil over medium-high heat, then reduce heat to low to simmer.
6
Simmer gently, stirring frequently to prevent sticking, until the mixture has thickened and the mangoes are tender, approximately 30 minutes.
7
Ladle the hot chutney into sterilized jars, leaving appropriate headspace.
8
Seal the jars immediately and let them cool completely before storing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 734.2kcal

% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 28.3mg2%
Total Carbohydrate 192.1g65%
Dietary Fiber 11.0g44%
Sugars 179.8g
Protein 8.0g16%

* 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

Use with curries, cold meats, or as a condiment for grilled dishes.

Ensure jars are properly sterilized before filling to ensure safe long-term storage.

If you prefer a milder heat, remove the seeds and membranes from the Scotch Bonnet peppers before chopping, or substitute with a less spicy red pepper.

The chutney will continue to thicken as it cools. If it becomes too thick, you can add a splash of vinegar or water when reheating.

Keywords: mango chutney, st kitts, green mango, scotch bonnet, vegan sauce, indian condiment, golden raisins, cashew nuts, malt vinegar, fresh ginger, sweet and spicy, preserved fruit, curry accompaniment, homemade chutney, tropical flavors, canning recipe

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