Spicy Mango Chutney

Ingredients

• 2 ripe mangoes, peeled and diced (400g) 2 ripe mangoes, peeled and diced (400g)
• 1 red onion, finely chopped 1 red onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 30g, 28g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large saucepan, heat some oil over medium heat.
2. 2.
   Add the mustard seeds and cumin seeds. Cook until they start to sizzle and pop.
3. 3.
   Add the chopped onion, garlic, ginger, and red chili pepper. Sauté until the onion becomes translucent.
4. 4.
   Stir in the turmeric powder and paprika, and cook for another minute.
5. 5.
   Add the diced mangoes, white vinegar, brown sugar, and salt. Stir well to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the chutney thickens.
7. 7.
   Remove from heat and let it cool completely before transferring to sterilized jars.
8. 8.
   Store in the refrigerator for up to a month.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes for a sweeter flavor and softer texture.
• Red chili pepper — Adjust the amount of chili pepper according to your spice preference. Remove the seeds for a milder heat.
• Mustard seeds and cumin seeds — Toasting the seeds before adding other ingredients enhances their flavor.

Tips & Tricks

• For a smoother chutney, blend the mixture using an immersion blender before transferring to jars.
• Adjust the sweetness and tanginess by adding more or less brown sugar and vinegar, according to your taste preference.
• Experiment with different types of chili peppers to vary the level of spiciness.

Serving advice

Serve the Spicy Mango Chutney as a condiment alongside grilled meats, curries, or cheese platters. It also pairs well with sandwiches, wraps, and samosas.

Presentation advice

Transfer the chutney to small glass jars and label them for a homemade touch. Garnish with a sprinkle of paprika or a fresh chili pepper slice for an attractive presentation.