How I wish you could smell this! The first time I made this Mango Chutney, I knew even before tasting it, just by the way my kitchen smelled that it was a keeper! Chutney is a condiment usually made with fruit, vinegar, spices and sugar cooked to a chunky, spread-able consistency. This recipe is very flavorful with its unique tangy, sweet and spicy tastes, thanks to a mix of spices like turmeric, cumin, coriander and cinnamon. I make this mostly in the summer because, even though it’s good all year, I find that it goes especially well with grilled chicken, pork or fish. Even better is when I have some grilled meat leftovers, the next day: I cube them and mix it with some chutney and mayo and make a sandwich, which is REALLY delicious. It’s also great in a chicken sandwich with some tomatoes and avocados. Try it, you won’t be sorry! It will keep for a week in the fridge.
Mango Chutney
Prep time
Cook time
Total time
Author: Adapted from Epicurious
Serves: About 4 cups
Ingredients
- 3 firm-ripe mangoes, peeled and cut into ½-inch cubes
- ⅓ cup distilled white vinegar
- ⅓ cup packed dark brown sugar
- ⅓ cup golden raisins
- 1¾ teaspoons salt
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 1 tablespoon chopped fresh jalapeño (including seeds if you like it spicy)
- 3 garlic cloves, chopped
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon turmeric
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 red bell pepper, cut into ¼-inch dice
- 1 cinnamon stick
Instructions
- In a medium bowl, mix mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
- On a cuttin board, mash ginger, jalapeño, and garlic to a paste with remaining ¾ teaspoon salt using a large heavy knife. Stir in cumin, coriander, and turmeric.
- In a medium heavy pot, heat oil over medium-high heat. Add onion and bell pepper and stir occasionally until golden (about 8 minutes).
- Add the garlic paste, the cinnamon stick and stir until fragrant, about 1 minute.
- Add the mango mixture, reduce heat to low, cover and simmer until mangoes are tender, about 25 to 30 minutes.
- Discard cinnamon, uncover and cool.
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