Name: Mango Chutney
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Around the world
Ingredients: 3 large mangoes, diced*; 1/4 cup (60 ml) apple cider vinegar; 1/2 cup (100g) sugar; ¼ teaspoon ground cloves; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cardamom; 1/4 teaspoon chili flakes; 1/4 teaspoon cayenne pepper; 6-8 black peppercorns; 2 teaspoons whole nigella seeds; 1/2 teaspoon salt; 1 teaspoon garlic, minced; 2 teaspoons ginger, freshly grated

Mango Chutney

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Author: Delphine Fortin
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 2 8oz jars 1x
Category: Appetizer
Cuisine: Around the world

With its generous chunks of juicy fresh mango, this sweet, fragrant and spicy mango chutney pairs well with cheese and all manner of Indian food.

Ingredients

Scale

3 large mangoes, diced*
1/4 cup (60 ml) apple cider vinegar
1/2 cup (100g) sugar
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1/4 teaspoon chili flakes
1/4 teaspoon cayenne pepper
6–8 black peppercorns
2 teaspoons whole nigella seeds
1/2 teaspoon salt
1 teaspoon garlic, minced
2 teaspoons ginger, freshly grated

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Instructions

In a deep sauce pan, add vinegar, sugar, spices (cloves, cinnamon, cardamom), chili flakes, cayenne pepper, peppercorns, nigella seeds and salt. Heat the mixture for 5 minutes on medium heat, until sugar starts to dissolve and thickens.
Add diced mango, ginger and garlic, and cook on medium heat for about 15-20 minutes until vinegar has mostly evaporated and mangoes are soft. Stir from time to time, to make sure the chutney does not stick to the bottom of the pan.
Remove chutney from heat, pour into sterilized clean container with lid and let cool completely to room temperature before refrigerating. It tastes better after 2-3 days. Lasts for 4 weeks in the refrigerator.

Notes

* About 3 cups dice mangoes (500g).