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Mango Chutney

Mango Chutney

by Nabeela Kauser
Tantalise your taste buds with the exotic flavours of Mango Chutney. This culinary delight blends tropical mangoes with a symphony of spices to create a unique accompaniment for a variety of dishes.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Sauces & Dips
Cuisine Indian
Servings 20
Calories 75 kcal

Ingredients

  • 1 kg Mangoes Ripe, peeled, pitted, and diced
  • 200 g Sugar
  • 250 ml Vinegar White
  • 1 smal Onion Finely chopped
  • 2 cloves Garlic Minced
  • 2 tsp Ginger Grated
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp Chilli Flakes
  • 1/2 tsp Salt
  • 1/4 tsp Cinnamon Powder
  • 1/4 tsp Ground Cloves

Instructions

  • In a large saucepan, heat the white vinegar and sugar over medium heat until the sugar dissolves completely.
  • Add the chopped mangoes, chopped onion, minced garlic, and grated ginger to the saucepan. Stir well to combine.
  • In a separate small pan, dry roast the cumin seeds and mustard seeds until they start to pop. Then, grind them into a coarse powder using a mortar and pestle or a spice grinder.
  • Add the ground cumin and mustard seeds, ground coriander, ground turmeric, chili flakes, salt, ground cinnamon, and ground cloves to the mango mixture. Stir everything thoroughly.
  • Bring the mixture to a gentle simmer and let it cook for about 30-40 minutes, stirring occasionally. The chutney should thicken and the mangoes should become soft and translucent.
  • Taste the chutney and adjust the sweetness and spiciness according to your preference. You can add a bit more sugar or chili flakes if desired.
  • Once the chutney reaches your desired consistency and flavour, remove the saucepan from the heat and let it cool.
  • Transfer the cooled mango chutney into clean, airtight jars, and store in the refrigerator.

Notes

Mango chutney tastes great as a condiment with various dishes, such as grilled meats, sandwiches, and curries.
Store the mango chutney in the refrigerator and consume it within a few weeks.
Feel free to adjust the spices and sweetness to suit your taste preferences.
This recipe can be easily doubled or halved, depending on the quantity you need.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 75kcalCarbohydrates: 18gProtein: 1gFat: 0.3gSaturated Fat: 0.1gSodium: 60mgPotassium: 100mgFibre: 1gSugar: 17gVitamin A: 557IUVitamin C: 19mgCalcium: 11mgIron: 0.3mg
Keyword Chutney, Dips, Food, Mango, Recipe, Sauces, Sweet
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