Teresa's Recipes
Sweet and Tangy Mango Chutney
Experience the exotic taste of India with this lusciously sweet and tangy Mango Chutney. Made from perfectly ripe mangoes, this chutney combines the zesty flavors of ginger and garlic with a hint of spice from red chili flakes. The traditional Indian flavors of cumin and coriander add depth to this vibrant condiment. Perfectly balanced with a dash of apple cider vinegar and brown sugar, this chutney is a delightful accompaniment to Indian curries, a zingy spread for sandwiches, or a unique dip for crackers.
Ingredients
- 1/2 teaspoon Salt
- 1/2 teaspoon Red chili flakes
- 1 teaspoon, ground Coriander
- 1 teaspoon, ground Cumin
- 1/2 cup Brown sugar
- 1/4 cup Apple cider vinegar
- 1 tablespoon, freshly grated Ginger
- 2 cloves, minced Garlic
- 1 medium, finely diced Red onion
- 2 large, peeled and diced Ripe mangoes
Dietary Notes
- Servings: 12
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 80
- Fat: 0g
- Carbs: 20g
- Protein: 1g
- Sodium: 100mg
- Sugar: 17g
Instructions
- In a large saucepan, combine the diced mangoes, red onion, minced garlic, grated ginger, apple cider vinegar, brown sugar, ground cumin, ground coriander, red chili flakes, and salt.
- Stir the mixture well to combine all the ingredients.
- Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
- The chutney is ready when the mangoes are soft and the mixture has thickened to a jam-like consistency.
- Remove the pan from the heat and let the chutney cool completely.
- Transfer the cooled chutney to a sterilized jar and refrigerate for at least 2 hours to allow the flavors to meld together.
- Serve this exotic chutney as a condiment with your favorite Indian dishes, or as a delicious spread on sandwiches and wraps.
Tips
- For a spicier kick, increase the amount of red chili flakes to taste.
- If you prefer a smoother chutney, puree it in a blender before storing.