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Spicy mango chutney served with naan bread
Aromatic sweet and spicy mango chutney with chunks of fruit

Spicy mango chutney

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Chutney is a brilliant invention of Indian cuisine, where the sweetness of ripe mango, the acidity of vinegar, and the fire of spices meet. This is not simply a jam, but a complex condiment that aids digestion and balances heavy, spicy curries. It is the perfect harmony of the sweet, sour, and spicy triangle.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 6 servings
🔥 Calories 95 kcal
🌍 Cuisine Indian, Asian

Ingredients

Equipment Needed

  • Stainless steel saucepan: important because vinegar can react with aluminium and impart a metallic taste.
  • Sterilised jars: for storage.

Allergen Information

⚠️ Mustard (if using)

Instructions

1 ✓

Sauté the finely chopped onion, garlic, and ginger in a little oil until fragrant.

Tip: Ginger not only adds flavour but also aids in protein digestion. [Contains the protease enzyme zingibain.]
2 ✓

Pour in the vinegar and add the sugar. Bring to the boil until the sugar dissolves.

Tip: Sugar increases the density and boiling point of the liquid, so the chutney cooks at a higher temperature. [Colligative property.]
3 ✓

Add the diced mango, chilli, mustard seeds, and salt. Lower the heat and simmer for 20-25 minutes.

Tip: During slow cooking, the cell walls of the mango soften and pectin is released, which thickens the sauce (gelatinisation).
4 ✓

It is ready when it has a jam-like consistency but still contains pieces of fruit. Fill into jars.

Tip: The high sugar and acid content inhibits bacterial growth, which is why it keeps for a long time.

Recipe FAQ

Why isn't it thickening?
The pectin content of the mango depends on its ripeness. If it is too runny, cook it longer to evaporate the water.
How long does it keep?
The sugar and vinegar preserve it, so it keeps for weeks in the fridge.

Ingredients

  • 300 g Ripe but firm mango (diced)
  • 1 head Red onion
  • 100 g Brown sugar
  • 80 ml Cider vinegar
  • 10 g Fresh ginger
  • 2 cloves Garlic
  • 1 tsp Chilli flakes
  • 1 tsp Black mustard seeds (optional)
  • 0.5 tsp Salt
  • 1 tbsp Oil