Mango Chutney Recipe

Ingredients

• 4 ripe mangoes, peeled and diced (about 4 cups/800g) 4 ripe mangoes, peeled and diced (about 4 cups/800g)
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 31g, 30g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large saucepan, combine the diced mangoes, sugar, vinegar, ginger, cumin seeds, chili powder, turmeric powder, and salt.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
3. 3.
   Reduce the heat to low and simmer for about 45 minutes, or until the chutney thickens and the mangoes are soft, stirring occasionally.
4. 4.
   Remove the saucepan from heat and let the chutney cool for a few minutes.
5. 5.
   Stir in the lemon juice and let the chutney cool completely.
6. 6.
   Transfer the chutney to sterilized jars and refrigerate for at least 24 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes that are slightly soft to the touch for the best flavor and texture.
• Cumin seeds — Toasting the cumin seeds before adding them to the chutney will enhance their aroma and flavor.
• Ginger — Use fresh ginger for a vibrant and zesty taste. Grate it finely to ensure it blends well with the chutney.
• Chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a spicier chutney or reduce it for a milder version.
• Lemon juice — Squeeze fresh lemon juice for a tangy twist. Adjust the amount based on your desired level of tanginess.

Tips & Tricks

• For a smoother chutney, you can blend the mixture using a blender or food processor before adding the lemon juice.
• Adjust the sweetness by adding more or less sugar, depending on the sweetness of the mangoes.
• Store the chutney in sterilized jars to prolong its shelf life.
• Serve the Mango Chutney as a condiment with Indian dishes like samosas, pakoras, or as a topping for grilled meats or sandwiches.
• Experiment with different varieties of mangoes to discover unique flavor profiles for your chutney.

Serving advice

Serve the Mango Chutney at room temperature or slightly chilled to allow the flavors to shine. It pairs well with Indian breads, rice dishes, or as a delightful accompaniment to cheese platters.

Presentation advice

Present the Mango Chutney in a small bowl or jar, garnished with a sprinkle of chopped fresh cilantro or mint leaves. This adds a pop of color and freshness to the presentation.