Mango Chutney
Perfect to serve on a charcuterie board or as a glaze with roasted meat dishes, this sweet and tangy mango chutney is a great way to take advantage of mangoes when they're in season.
Perfect to serve on a charcuterie board or as a glaze with roasted meat dishes, this sweet and tangy mango chutney is a great way to take advantage of mangoes when they're in season.
Rated 5 stars by 1 users
Sauce
5 cups
15 minutes
60 minutes
Perfect to serve on a charcuterie board or as a glaze with roasted meat dishes, this sweet and tangy mango chutney is a great way to take advantage of mangoes when they're in season.
Team Makery
1 tablespoon cooking oil
2 teaspoons ginger, finely minced
2 cloves garlic, finely minced
1 red chilli, sliced
2 teaspoons nigella seeds
1 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Salt, to taste
4-5 large ripe mangoes, peeled and diced
2 cups granulated sugar
1 cup vinegar
In a stock pot, add the oil and let it get hot over medium-high heat. Add the ginger, garlic, red chilli, and sauté for 1 minute.
Add the spices and sauté for a few seconds till fragrant. Add the mangoes, sugar, and salt, and stir for a few minutes till combined. Add the vinegar and stir to mix. Cook this on medium heat for 8-10 minutes till the mangoes soften. Cover and let it simmer on low heat for 45 minutes to 1 hour. Check every 15 minutes and stir to ensure there is enough moisture and nothing burns. You can add a splash of water to prevent it from drying out if it looks like there's not enough liquid.
Once done, let it cool. Use a masher or the back of a wooden spoon to mash the mixture. Don't use a blender and leave the mixture a little chunky.
You can store this in the refrigerator in an airtight container for up to 2 months.
