Mango Chutney
Sweet, savoury, and just a little spicy, this smooth, chunky mango chutney marries traditional Jamaican and Indian flavours beautifully. It's bursting with warming spices and juicy fruit. Enjoy!
Ingredients
- 4 cups ripe but firm mangoes peeled and diced, 600g
- 1 tablespoon neutral oil 15ml
- 1 tablespoon fresh ginger finely grated, 15g
- 2 cloves garlic minced, 6g
- 1 small fresh red chilli finely minced, 10g
- 1 teaspoon ground cumin 2g
- 1 teaspoon ground coriander 2g
- 1/2 teaspoon ground cinnamon 1g
- 1/4 teaspoon ground cardamom 0.5g
- 3/4 cup white granulated sugar 150g
- 1/2 cup white vinegar 120ml
- 1 teaspoon fine sea salt 6g
Instructions
- Prepare the mangoes. Wash the mangoes thoroughly under cool running water and dry them with a clean kitchen towel. Using a sharp knife, peel the mangoes and cut the flesh away from the pit. Dice the flesh into small, evenly sized pieces, about 1/2 inch (1 to 1.5cm) in size. Set aside.
- Cook the aromatics. Heat the oil in a medium saucepan over medium-low heat. Add the grated ginger, minced garlic, and red chilli. Cook for about 1 minute, stirring frequently, until fragrant. Be careful not to let the garlic brown, as it can become bitter.
- Toast the spices. Add the cumin, coriander, cinnamon, and cardamom. Stir continuously for 20–30 seconds, until the spices become fragrant.
- Add the mangoes. Add the diced mangoes to the saucepan and stir well so the fruit is evenly coated with the spiced oil mixture.
- Add the remaining ingredients. Add the sugar, vinegar, and salt. Stir until everything is well combined.
- Dissolve the sugar. Increase the heat to medium and cook until the sugar dissolves completely and the mixture begins to simmer gently.
- Simmer the chutney. Reduce the heat to low and cook uncovered for 30–40 minutes, stirring every few minutes to prevent sticking.
- Create texture. As the mango softens, gently press some of the pieces against the side of the pan with the back of a spoon. Leave some chunks intact for texture while partially mashing the rest to create a thick, chunky chutney.
- Check for doneness. The chutney is ready when it becomes thick, glossy, and jam-like. Most of the liquid should have reduced, and a spoon dragged across the bottom of the pan should leave a trail that remains visible for a second or two before slowly filling back in.
- Cool. Remove the saucepan from the heat and allow the chutney to cool completely.
- Store. Transfer to clean jars or airtight containers and refrigerate. The chutney will continue to thicken slightly as it cools.
Notes
- Work in steps. It's super important to sauté the aromatics and then toast the spices. This allows the ingredients to release their full flavour potential.
- Be patient. This chutney needs at least 30 minutes to simmer; otherwise, the flavours won't meld and deepen properly.
- Keep things moving. When simmering the chutney, stir occasionally so it doesn't stick to the bottom of the pan.
- Cool and chill. This chutney really benefits from cooling and then spending some time in the fridge. It thickens during this time, and the flavours deepen.
- Storage. Seal fully cooled mango chutney in an airtight container (I like mason jars) and store it in the fridge for up to 2 weeks or in the freezer for up to 3 months. Let it thaw in the fridge (if applicable) and give it a stir before enjoying.
Nutrition
Serving: 2tablespoons | Calories: 49kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 98mg | Potassium: 58mg | Fiber: 1g | Sugar: 10g | Vitamin A: 317IU | Vitamin C: 13mg | Calcium: 6mg | Iron: 0.2mg