Mango Chutney
Back to Recipes & MoreIngredients
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (6 g) fresh ginger, minced
- 1 red serrano chilli, seeded and sliced
- 1 tsp (4.6 g) ground coriander
- 1/2 tsp (3 g) ground cumin
- 1/4 tsp (1.5 g) ground turmeric
- 1/4 tsp (1.5 g) ground cardamom
- 1/4 tsp (1.5 g) ground cloves
- 1/4 tsp (1.5 g) ground cinnamon
- 1/4 tsp (1.5 g) salt
- 4 large or 5 small ripe mangoes, peeled and diced
- 2 cups (500 g) Redpath Granulated Sugar
- 1 cup (250 ml) white vinegar
Instructions
1. Prep all of your ingredients and measure out your spices. Heat the oil over medium-high heat in a large pot. Saut the ginger, garlic, and red chilli for a minute. Add the spices all at once and sauté for another minute. Note: Be sure to have all your ingredients measured ahead of time, as you will need to work quickly as soon as your spices go in the pot to prevent them from burning.
2. Add the diced mangoes along with the salt, sugar, and vinegar, stirring to combine. Bring the mixture to a rapid boil, then reduce heat to medium-low. Simmer for about 1 hour, or until the mixture reduces significantly and begins to thicken.
3. Once cooked, remove the chutney from heat and allow it to cool in the pot. Once cooled, pour into resealable glass jars and store in the fridge for up to 2 months, or even longer in the freezer.
- Chutney is a popular South Asian condiment, popularly served with curries and lamb and game meats.
- For a scrumptious dipping sauce for tempura or egg rolls, mix together 1 tablespoon chutney + 1 tsp soy sauce + 1 tsp rice vinegar + 1/4 cup chicken or vegetable stock and heat in a small saucepan before serving.
- For a delicious poultry glaze, just mix together a tablespoon or two of chutney with hot water until it's spreadable, then generously brush it over the poultry before cooking.
