Prepare yourself for a culinary adventure that's about to transform your understanding of condiments! This Indian-inspired mango chutney isn't just another boring sauce - it's a tantalizing dance of sweet, spicy, and tangy flavors that will make your taste buds tingle with excitement. With a perfect balance of ripe mangoes, fiery chili, and a hint of ginger, this chutney is so addictive, you'll want to put it on everything from sandwiches to grilled meats!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 8 servings
Ingredients
- 2 cups mango, diced
- 1 cup sugar
- 1 cup vinegar
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ginger, grated
Instructions
- Thoroughly wash and peel the fresh mangoes, then dice them into small, uniform cubes approximately 1/2 inch in size.
- In a heavy-bottomed saucepan, combine the diced mangoes, sugar, and vinegar, stirring gently to ensure the sugar begins to dissolve.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking or burning.
- Add the grated ginger, chili powder, and salt to the simmering mixture, stirring thoroughly to distribute the spices evenly.
- Reduce heat to low and continue cooking, stirring frequently, until the mangoes break down and the mixture thickens to a jam-like consistency, approximately 25-30 minutes.
- Test the chutney's readiness by running a wooden spoon through the mixture - it should leave a clear path that doesn't immediately fill back in.
- Remove from heat and let the chutney cool completely at room temperature, during which time it will continue to thicken.
- Transfer the cooled chutney to clean, sterilized glass jars with tight-fitting lids for storage.
- Refrigerate the chutney, where it will keep for up to 2 weeks. Serve chilled or at room temperature as a condiment.
Tips
- Choose ripe, firm mangoes for the best texture and flavor intensity. Slightly underripe mangoes work great for this recipe.
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution during the cooking process.
- Stir frequently while cooking to prevent the chutney from sticking to the bottom of the pan and to help break down the mango pieces.
- For a smoother consistency, you can use the back of a wooden spoon to mash the mango pieces as they cook.
- Sterilize your glass jars thoroughly before storing the chutney to ensure maximum shelf life and food safety.
- Let the chutney cool completely before sealing and refrigerating - this helps develop the flavors and ensures proper thickening.
- For an extra flavor kick, consider adding a pinch of cumin or a few whole cloves during the cooking process.
- The chutney will continue to thicken as it cools, so don't worry if it seems slightly runny while still hot.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
