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🍎 Indian Mango Chutney

Indian Mango Chutney

🍽 Serves ⏲ Total Time
2.5 pints 1.03 hours

🧂 Ingredients

  • 🛢 1 Tbsp vegetable oil
  • 🍠 1 Tbsp fresh ginger
  • 🧄 2 cloves garlic
  • 🌶 1 red chili
  • 🌱 0.5 tsp nigella seeds
  • 🌰 0.5 tsp cumin seeds
  • 🌰 0.5 tsp ground coriander
  • 🍛 0.5 tsp ground turmeric
  • 🌰 0.25 tsp ground cloves
  • 🌰 0.25 tsp ground cardamom
  • 🌰 0.25 tsp ground cinnamon
  • 🍎 5 large mangoes
  • 🍬 2 cups granulated sugar
  • 🧂 0.25 tsp salt
  • 🍷 1 cup white vinegar

🍳 Cookware

  • 🥘 medium stock pot
  • 🥄 potato masher

📝 Instructions

Step 1

Heat the 🛢 vegetable oil over medium-high in a 🥘 medium stock pot. Saute the 🍠 fresh ginger (finely minced), 🧄 garlic (finely minced), and 🌶 red chili (finely minced) for 1 minute.

Step 2

Add the 🌱 nigella seeds, 🌰 cumin seeds, 🌰 ground coriander, 🍛 ground turmeric, 🌰 ground cloves, 🌰 ground cardamom, and 🌰 ground cinnamon and saute for another 1 minute.

Step 3

Add the diced 🍎 mangoes (about 1500 g), 🍬 granulated sugar (400 g), 🧂 salt, and 🍷 white vinegar (240 ml) and stir to combine. Bring it to a rapid boil and reduce to medium-low.

Step 4

Steady simmer for 1 hour.

Step 5

Remove from heat and allow it to cool. If you prefer smaller chunks, use a 🥄 potato masher to mash the mixture to the desired consistency.

Step 6

For storage, chutney will keep for a while because of the high acidity content. Up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. For best results let the chutney sit for a few days before using to allow the flavors to develop and mellow.

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