Mango Chutney

Sweet, savory, and tangy, this mango chutney is an exciting addition to any meal! The fresh and fruity mango flavor marries perfectly with tangy vinegar and spicy jalapeno. Bursting with flavor and texture, this chutney is an excellent complement to tons of main dishes and appetizers!

Makes approximately 3 cups

Course Condiment, Dip

Cuisine Asian

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 35kcal

Author Imma

Ingredients

2-3 large mangoes, peeled and chopped (or 2-3 cups of pineapple chunks)
½ teaspoon garlic, minced
½ cup onions, chopped
1 medium jalapenos pepper, diced
⅓ red bell pepper, diced
1 teaspoon fresh ginger, finely minced
½ teaspoon ground coriander
¼-½ teaspoon ground cardamom
¼ teaspoon ground cinnamon (or nutmeg)
¼ teaspoon ground cloves
½ cup granulated sugar, (brown sugar, coconut sugar, or a combination)
½ cup vinegar
½ cup water
Salt to taste (optional)

Instructions

Combine mangoes, ginger, garlic, onions, jalapenos, bell pepper, ginger, and spices in a large stainless steel saucepan. Then add sugar, vinegar, and water.
Bring to a boil, then cook, uncovered, for 20 minutes or more, until tender and the sauce thickens.
Remove from heat, let cool, refrigerate, and start using. (It should last a month or more covered in the fridge.

Notes

Make sure to use a non-reactive pot (not aluminum) when making the recipe for mango chutney, as the acids in the mixture will react with the saucepan, giving your chutney a slightly metallic taste.
You can serve this chutney as soon as you make it, but the flavors meld beautifully after sitting for a few hours. Chill it in the fridge for six hours or overnight so the flavors can get the party started.
Pureeing your chutney in a blender creates a smooth, sauce-like consistency. It makes a yummy hot sauce for chicken wings or a great sandwich topping!
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition