BEST Mango Chutney
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
80 tablespoons
-
Calories
24 kcal
-
Course
Condiments
-
Cuisine
Indian
BEST Mango Chutney
Description
This mango chutney recipe starts by sautéing finely minced ginger, garlic, and optional red chili slices with a blend of aromatic spices in neutral oil to release their flavors. Diced mangoes combined with sugar, salt, and white vinegar are added and brought to a rapid boil before simmering gently for about an hour. Simmering reduces the liquid and melds the spices with the fruit, resulting in a chunky and flavorful preserve. Mashing with a potato masher after cooking can adjust the consistency to preference.
The chutney balances sweetness, acidity, and spice, making it suitable as a condiment with Indian dishes, grilled meats, or as a sandwich spread. High acidity helps preserve the chutney when stored in a sealed jar in the refrigerator for up to two months or longer in the freezer.
For extended shelf life, canning the chutney via water bath processing allows it to be stored unopened for a year or more in a dark cool place. Allowing the chutney to rest for a few days before serving enhances flavor development. The inclusion of nigella seeds is recommended to provide a distinctive flavor dimension.
Ingredients
- 1 tablespoon neutral cooking oil neutral tasting, generic cooking oil
- 2 teaspoons ginger finely minced, fresh
- 2 cloves garlic , finely minced
- 1 red chili , sliced (optional: remove seeds and membrane for less heat)
- 2 teaspoons nigella seeds optional but HIGHLY recommended for incredible flavor, whole
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1/4 teaspoon Turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 Mango about 300 grams each), peeled and diced; can substitute around 1500 grams frozen mango, large
- 2 cups granulated sugar white
- 1 cup white vinegar
Instructions
- Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
- For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. For best results let the chutney sit for a few days before using to allow the flavors to develop and mellow. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.
Nutrition Information
Show DetailsNutrition Facts
Serving: 80tablespoons
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 24kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
