Spicy Mango Chutney
Capture the tropical essence of ripe mangoes in this delectable chutney recipe that is bursting with sweet, spicy, and tangy flavors. Cooked with a blend of aromatic spices and a hint of chili for a kick, each spoonful of this homemade mango chutney promises a delightful taste of sunshine in every bite.
— Constant Cookbook
Ingredients
- 5-6 large ripe mangoes (ca. 1.5kg)
- 2 tbsp sunflower oil
- 2 red onions, thinly sliced
- a large piece fresh root ginger, grated
- 1 large whole lemon (flesh and juice)
- 1 cinnamon stick
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp black onion seeds (Nigella seeds or even mustard seeds)
- 1 tsp ground turmeric
- 1 large red chili, finely sliced (or 1 1/2 tsp chili powder)
- 375ml white wine vinegar
- 400g caster sugar
- 1 tsp salt
Instructions
- Wash and sterilize your jam jars.
- Heat the oil in a large deep pot, add the onion and fry for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10min until the onion is golden.
- Add all of the spices, except the turmeric, and fry until toasted.
- Stir in the turmeric and chili, add the lemon and the mango and pour in 500ml water and the vinegar, sugar and salt, then cover and cook for 30min.
- Stir the mix, take off the lid and leave to simmer uncovered for 30min (it may take longer depending on how much moisture was in your mangoes), keep stirring frequently until the chutney is thick and set. Spoon into your jars and enjoy!
Yield
Makes 4 jars
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