Spiced Mango Chutney Recipe
Enjoy the sweet and spicy harmony of Spiced Mango Chutney, a vibrant condiment made with ripe mangoes, ginger, garlic, and a mix of aromatic spices, simmered to perfection. This versatile chutney adds a delightful zing to any meal, serving as an exquisite dip or accompaniment that bridges the gap between sweet, sour, and spicy flavors.
Ingredients
- Ripe mangoes: 2 large peeled and finely diced (about 3 cups)
- Sugar: ½ cup 100g [or honey (for a natural sweetener)]
- Apple cider vinegar: ⅓ cup 80ml [or white vinegar]
- Garlic: 1 clove minced
- Ginger: 3 cm piece grated
- Red chili flakes: ½ teaspoon adjust to taste [or a small, finely chopped fresh chili for a fresher spice]
- Cumin seeds: 1 teaspoon
- Mustard seeds: ½ teaspoon
- Turmeric powder: ½ teaspoon
- Salt: ½ teaspoon
- Raisins: ¼ cup optional for added sweetness and texture
- Water: ¼ cup if needed for consistency
- Olive Oil: 1 to 2 tbsp
Instructions
Prepare the Mangoes:
- Start by peeling and finely dicing the mangoes. You want small pieces to ensure the chutney has a nice, spreadable consistency.
- For the best flavor, use mangoes that are ripe but still firm. Overripe mangoes might make the chutney too mushy.
- The sweetness of mangoes can vary significantly. Taste your mangoes before adding sugar or honey to the chutney. Start with less sweetener, and adjust based on the natural sweetness of the fruit and your personal preference.
Cook the Spices:
- In a medium-sized, heavy-bottomed pan, dry roast the cumin and mustard seeds or fennel seeds over low heat until they start to pop. This releases their aromatic oils, enhancing the chutney's flavor.
Sauté the Aromatics:
- Add a splash of oil to the pan, then sauté the minced garlic and grated ginger until fragrant, about 1 minute.
- Be careful not to burn them; the goal is to soften the raw edge and infuse the oil.
Simmer the Mangoes:
- Add the diced mangoes to the pan, stirring to coat them with the spices. Add the sugar (or honey), apple cider vinegar, chili flakes, turmeric, and salt. Mix well.
Adjusting Sweetness and Spice:
- Taste as you go and adjust the sugar/honey and chili according to your preference. The beauty of chutney lies in finding the perfect balance for your palate.
Let It Cook:
- Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer uncovered. Stir occasionally, and if the mixture seems too thick or starts sticking to the bottom, add a little water.
Add Raisins:
- If using, add the raisins about halfway through the cooking process. They'll plump up and add a natural sweetness to the chutney.
Check Consistency:
- After about 30 minutes of cooking, the chutney should have thickened and the mango pieces softened. The final consistency should be jam-like but still spreadable.
- If it's too thick once cooled, gently reheat it and add a small amount of water to reach the desired consistency.
Cool and Store:
- Remove the chutney from the heat and let it cool.
- Once cooled, transfer it to sterilized jars. It can be stored in the refrigerator for up to 2 weeks.
Sterilizing Jars:
- Properly sterilizing your jars before storing the chutney is crucial for extending its shelf life.
- You can sterilize jars by boiling them in water for 10 minutes or washing them in a dishwasher on a high-heat cycle. Dry them in an oven set at 275°F (135°C) for about 20 minutes.
Cooling Before Storing:
- Allow the chutney to cool completely at room temperature before transferring it to jars. This prevents condensation inside the jars, which could affect the chutney's shelf life.