Sweet and Spicy Mango Chutney

Name: Sweet and Spicy Mango Chutney
Yield: 1 serving
Ingredients: 13 oz / 370 g sweet mango flesh; 3 oz of chopped yellow onion; 2 garlic cloves; 1 cm piece of ginger; 1 ½ tsp black mustard seeds; 2 tsp spicy brown mustard; 1 tsp of chili powder; Pinch of turmeric; 4 tbsp white sugar; 5 tbsp white vinegar; ¼ cup water; 2 inch papadum rounds or water crackers; goat cheese

User Reviews

4.8

18 reviews

Excellent

Course
Side Dish, Appetizer, Condiments, Others
Cuisine
Asian

Sweet and Spicy Mango Chutney

Ursula Nguyen

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Flavorful, sweet, spicy, Easy Mango Chutney makes for a fantastic mango appetizer when paired with tangy goat cheese and papadums (or crackers)!

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Ingredients

Mango Chutney

13 oz / 370 g sweet mango flesh about 2 large mangoes
3 oz of chopped yellow onion
2 garlic cloves minced
1 cm piece of ginger grated (or minced finely)
1 ½ tsp black mustard seeds
2 tsp spicy brown mustard
1 tsp of chili powder less if you prefer it to be less spicy
Pinch of turmeric
4 tbsp white sugar
5 tbsp white vinegar
¼ cup water

Mango Chutney & Goat Cheese Easy Appetizer

2 inch papadum rounds or water crackers as many as you like
goat cheese

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Instructions

In a dry non-stick pan, place the mustard seeds and heat them on medium-high heat, while gently shaking the pan to move the mustard seeds around.
When the mustard seeds start to pop, remove from the heat and transfer to a saucepan.
In the same saucepan, add the oil, onions, ginger and garlic and heat these together on medium heat for a couple of minutes till the onions soften (but make sure not to burn the ginger and garlic).
Add the mango, spicy brown mustard, chili powder, turmeric, sugar, water and vinegar.
Stir gently to mix all the ingredients together and bring the liquid to a boil (be careful not to let the bottom burn), and simmer for about 15 minutes or until the liquid has thickened, the mangoes have softened and have just started to break down.
Place the hot chutney in a clean glass bottle and let it cool to room temperature before storing in the fridge. It has lasted about a week in the fridge in our house.

Mango Chutney & Goat Cheese Appetizer

If you're using papadums, heat about an inch of oil in a small pan and fry the papadums till they puff up and have cooked. Keep in an air tight container till ready to use.
Top the water crackers/papadums with a dollop of goat cheese and some mango chutney. Serve immediately.