Mango Chutney

Mango Chutney

Tangy, spiced mango chutney simmers down to a sticky, jammy condiment for curries and cheese boards.

Total 1 hr 15 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Firm mangoes cook slowly with vinegar, brown sugar, ginger, and warm spices until they collapse into a glossy, tangy-sweet preserve. It pairs well with curries, roasted meats, or a simple cheese plate, and keeps for weeks in the refrigerator.

Ingredients

  • 4 cups firm mangoes, peeled and diced
  • 1 cup cider vinegar
  • 3/4 cup brown sugar, packed
  • 1/2 cup raisins
  • 1 small onion, finely chopped
  • 2 tablespoons fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 red chile, finely chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. Peel and dice the mangoes, and finely chop the onion, ginger, garlic, and chile.

  2. Combine the mangoes, vinegar, brown sugar, raisins, onion, ginger, garlic, chile, cinnamon, allspice, cloves, salt, and red pepper flakes in a 6-quart saucepan.

  3. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.

  4. Reduce heat to low and simmer, stirring occasionally, until thickened and jammy, 40 to 45 minutes.

  5. Mash any large mango chunks against the side of the pan with a spoon to reach a chunky, jam-like consistency.

  6. Remove from heat and let cool to room temperature.

  7. Transfer to a clean jar and refrigerate; flavor deepens after a day and chutney keeps for up to 3 weeks.

Rate this recipe

★ 3.9 (1)

Mango Chutney

Firm mangoes cook slowly with vinegar, brown sugar, ginger, and warm spices until they collapse into a glossy, tangy-sweet preserve. It pairs well with curries, roasted meats, or a simple cheese plate, and keeps for weeks in the refrigerator.

1 hr 15 min 16 oz 90 cal

Ingredients

  • 4 cups firm mangoes, peeled and diced
  • 1 cup cider vinegar
  • 3/4 cup brown sugar, packed
  • 1/2 cup raisins
  • 1 small onion, finely chopped
  • 2 tablespoons fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 red chile, finely chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. 1

    Peel and dice the mangoes, and finely chop the onion, ginger, garlic, and chile.

  2. 2

    Combine the mangoes, vinegar, brown sugar, raisins, onion, ginger, garlic, chile, cinnamon, allspice, cloves, salt, and red pepper flakes in a 6-quart saucepan.

  3. 3

    Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.

  4. 4

    Reduce heat to low and simmer, stirring occasionally, until thickened and jammy, 40 to 45 minutes.

  5. 5

    Mash any large mango chunks against the side of the pan with a spoon to reach a chunky, jam-like consistency.

  6. 6

    Remove from heat and let cool to room temperature.

  7. 7

    Transfer to a clean jar and refrigerate; flavor deepens after a day and chutney keeps for up to 3 weeks.