Mango Chutney
User Reviews
4.9
Mango Chutney
Description
This chutney uses diced ripe mangoes combined with finely chopped red onion and red bell pepper sautéed in canola oil with fresh minced ginger, garlic, and chili pepper for heat. Curry powder and salt add spice and seasoning. Granulated sugar and apple cider vinegar balance sweetness and acidity. The ingredients simmer for 40 minutes to an hour until reduced and thickened, concentrating flavors and softening the mix.
The chutney retains small pieces of mango and vegetables, with an option to mash for a smoother texture. The result is a versatile condiment with a combination of fruity sweetness, tangy acidity, and mild spice, complementing a variety of dishes.
This chutney can be used as a topping, dip, or accompaniment to add brightness and complexity to meals.
The recipe yields just over two half-pint jars.Champagne mangos are preferred for their smooth texture, though any mango variety works.Store chutney in an airtight container refrigerated for up to 2 weeks or freeze for up to 6 months.For canning, process jars in a 10-minute water bath. After sealing, store in a cool, dark place up to one year.
Ingredients
- 1 Tablespoon canola oil
- 2 teaspoons ginger finely minced, fresh
- 2 cloves garlic , minced
- ½ cup red onion , finely chopped
- ½ cup red bell pepper , finely chopped
- 1 red chili pepper seeds and veins removed OR 1/4 to ½ teaspoon crushed red chili pepper flakes, to taste, fresh
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- 4 large Mango peeled and diced
- 1 1/2 cups granulated sugar
- 1 cup apple cider vinegar , or white vinegar
Instructions
- Dice mangos (here’s my resource for how to cut a mango) into very small pieces.
- Sauté veggies: Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
- Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt then sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
- Simmer: Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.
Notes
- The recipe yields just over two half-pint jars.
- Champagne mangos are preferred for their smooth texture, though any mango variety works.
- Store chutney in an airtight container refrigerated for up to 2 weeks or freeze for up to 6 months.
- For canning, process jars in a 10-minute water bath. After sealing, store in a cool, dark place up to one year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Sodium | 31mg | 1% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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