Palatine Mango Chutney

Ingredients

In the Palatine adaptation of Mango Chutney, we incorporate the unique flavors and spices of Palatine cuisine. The original Indian recipe is known for its bold and spicy flavors, while the Palatine version focuses on balancing the sweetness of the mangoes with a milder spice profile. Additionally, we use locally available Palatine spices and ingredients to enhance the authenticity of the dish. We alse have the original recipe for Mango Chutney, so you can check it out.

• 4 ripe mangoes, peeled and diced (800g) 4 ripe mangoes, peeled and diced (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 ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 15g, 14g
• Protein: 0g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large saucepan, combine the diced mangoes, sugar, white vinegar, grated ginger, ground cumin, ground coriander, turmeric, chili flakes, and salt.
2. 2.
   Bring the mixture to a boil over medium heat, 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.
4. 4.
   Remove from heat and let the chutney cool completely.
5. 5.
   Transfer the chutney to sterilized jars and refrigerate for at least 24 hours before serving.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes for the best flavor and texture. Make sure to remove the skin and dice them into small pieces.
• Ginger — Grate the ginger finely to evenly distribute its flavor throughout the chutney.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes according to your preference.
• Adjust the sweetness by adding more or less sugar, depending on the ripeness of the mangoes.
• Allow the chutney to sit for at least 24 hours before serving to allow the flavors to meld together.

Serving advice

Serve Palatine Mango Chutney as a condiment alongside Palatine curries, grilled meats, or as a dip for crispy snacks. It adds a burst of tropical sweetness and tanginess to any dish.

Presentation advice

Transfer the chutney to a decorative jar or bowl to enhance its visual appeal. Garnish with a sprig of fresh mint or a sprinkle of chili flakes for an extra touch of color.