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Mango chutney
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Total Time: 1 hour 15 minutes
Mango chutney bursting with sweet and spicy flavors, perfect for curries, sandwiches, and charcuterie boards. A must-have condiment for your favorite dishes.
Ingredients:
2 kg mangos (firm, but ripe)
8cardamom pods
2cloves of garlic
1fresh red chilli
500 ml white wine vinegar
400 g granulated sugar
1teaspooncumin seeds
1teaspooncoriander seeds
1teaspoonchilli powder
2teaspoons nigella seeds
8cm piece of ginger
Instructions:
Peel, pit, and roughly chop the mangos; set aside. Separate the cardamom seeds from the pods. Finely chop the garlic and chili. Combine vinegar and sugar in a large pan over medium heat, stirring until sugar dissolves. Bring to a boil and reduce slightly. Toast cumin, coriander, and cardamom seeds until fragrant, then crush with chili powder using a pestle and mortar. Add to the vinegar mixture with chopped mango, nigella seeds, and salt. Grate in ginger, add garlic, and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour until thick and syrupy, adding chopped chili for the last 10 minutes. Transfer to sterilized jars, seal, and store for up to 6 months.