Mango chutney

Mango chutney, a versatile condiment originating from the Indian subcontinent, has become a beloved part of global cuisine. Its sweet, sour, and spicy flavors make it a delightful accompaniment to a variety of dishes. Whether paired with traditional Indian cuisine, grilled meats, spread on sandwiches, or enjoyed with cheese and crackers, its adaptability has no limits.

• Difficulty: Medium
• Category: Condiment
• Cuisine: Indian Cuisine
• Cooking Method: Braising

Ingredients

• 1 tbsp (14g) butter
• 4 large ripe mangoes (peeled, pitted, and diced)
• 2 tsp (4g) fresh ginger (minced)
• 2 cloves of garlic (minced)
• 5 cardamom pods
• 1 tsp (2g) ground coriander
• 1/2 tsp (1g) cumin powder
• 1/4 tsp (0.6g) ground cinnamon
• 1/2 tsp (1g) cayenne pepper (adjust to taste)
• 1 cup (200g) granulated sugar
• 1 cup (213g) light brown sugar
• 1 cup (239g) apple cider vinegar
• 1/2 tsp (3g) salt

Instructions

1. Peel, pit, and dice the ripe mangoes into small, even pieces.
2. In a large saucepan, melt the butter over medium heat. Sauté the ginger and garlic for 30 seconds. Stir in the cardamom pods, ground coriander, cumin powder, ground cinnamon and cayenne pepper. Sauté for an additional minute to release the flavors.Add the diced mangoes, granulated sugar, light brown sugar, apple cider vinegar and salt to the saucepan, stir the mixture thoroughly to ensure the sugar dissolves evenly.
3. Bring the chutney mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the mangoes are soft. This usually takes around 30 to 40 minutes.
4. Allow the mango chutney to cool to room temperature before transferring it to sterilized jars. Seal the jars tightly and store them in the refrigerator.