Mango Chutney (BEST EVER!)

x 1

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

Prep Time

15 min

Cook Time

1 min

Total Time

1/15 min

Servings

80

Vegan
Gluten-Free
Sauce
Condiment
Dressing

Ingredients

  • 1 tablespoon cooking oil neutral tasting
  • 2 teaspoons fresh ginger finely minced
  • 2 cloves garlic finely minced
  • 1 red chili optional: remove seeds and membrane for less heat
  • 2 teaspoons whole nigella seeds optional but HIGHLY recommended for incredible flavor
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 large mangoes about 250-300 grams each, peeled and diced
  • 2 cups white granulated sugar
  • 1 cup white vinegar

Preparation

  1. 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.
  2. 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. 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. Yield about 8 pints.