Indian Mango Chutney
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Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 1 jar
 
Delicious as sweet and spicy spread, dipping sauce, or condiment to add to your curries.
Ingredients
  • 1 tablespoon vegetable oil
  • 2 teaspoons fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1 red chili, sliced
  • 2 teaspoons whole nigella seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4-5 mangoes, peeled and diced
  • 2 cups white granulated sugar
  • 1 cup white vinegar
Instructions
  1. Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool.
  2. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
  3. For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning of course yields the longest shelf-life.
Recipe by Honest Cooking at https://honestcooking.com/indian-mango-chutney-recipe/