Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 cups ripe but firm mangoes; 1 tablespoon neutral oil (15ml); 1 tablespoon fresh ginger (finely grated, 15g); 2 cloves garlic (minced, 6g); 1 small fresh red chilli (finely minced, 10g); 1 teaspoon ground cumin (2g); 1 teaspoon ground coriander (2g); 1/2 teaspoon ground cinnamon (1g); 1/4 teaspoon ground cardamom (; 5g); 3/4 cup granulated sugar (150g use what you have, I prefer organic cane sugar); 1/2 cup white vinegar (120ml); 1 teaspoon fine sea salt (6g)

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https://jessicainthekitchen.com/mango-chutney/

Easy Mango Chutney Recipe | Jessica in the Kitchen

Sweet, savoury, and just a little spicy, this smooth, chunky mango chutney marries traditional Jamaican and Indian flavours beautifully. It's bursting with warming spices and juicy fruit. Enjoy!

Rezept

condiment Jams, Sauces, Dips & Spreads Sauces

Zubereitungszeit ca. 50 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 35 Minuten

Zutaten:

4 cups ripe but firm mangoes
1 tablespoon neutral oil (15ml)
1 tablespoon fresh ginger (finely grated, 15g)
2 cloves garlic (minced, 6g)
1 small fresh red chilli (finely minced, 10g)
1 teaspoon ground cumin (2g)
1 teaspoon ground coriander (2g)
1/2 teaspoon ground cinnamon (1g)
1/4 teaspoon ground cardamom (
5g)
3/4 cup granulated sugar (150g use what you have, I prefer organic cane sugar)
1/2 cup white vinegar (120ml)
1 teaspoon fine sea salt (6g)

Arbeitsschritte:

Prepare the mangoes. Wash the mangoes thoroughly under cool running water and dry them with a clean kitchen towel. Using a sharp knife, peel the mangoes and cut the flesh away from the pit. Dice the flesh into small, evenly sized pieces, about 1/2 inch (1 to 1.5cm) in size. Set aside.
Cook the aromatics. Heat the oil in a medium saucepan over medium-low heat. Add the grated ginger, minced garlic, and red chilli. Cook for about 1 minute, stirring frequently, until fragrant. Be careful not to let the garlic brown, as it can become bitter.
Toast the spices. Add the cumin, coriander, cinnamon, and cardamom. Stir continuously for 20–30 seconds, until the spices become fragrant.
Add the mangoes. Add the diced mangoes to the saucepan and stir well so the fruit is evenly coated with the spiced oil mixture.
Add the remaining ingredients. Add the sugar, vinegar, and salt. Stir until everything is well combined.
Dissolve the sugar. Increase the heat to medium and cook until the sugar dissolves completely and the mixture begins to simmer gently.
Simmer the chutney. Reduce the heat to low and cook uncovered for 30–40 minutes, stirring every few minutes to prevent sticking.
Create texture. As the mango softens, gently press some of the pieces against the side of the pan with the back of a spoon. Leave some chunks intact for texture while partially mashing the rest to create a thick, chunky chutney.
Check for doneness. The chutney is ready when it becomes thick, glossy, and jam-like. Most of the liquid should have reduced, and a spoon dragged across the bottom of the pan should leave a trail that remains visible for a second or two before slowly filling back in.
Cool. Remove the saucepan from the heat and allow the chutney to cool completely.
Store. Transfer to clean jars or airtight containers and refrigerate. The chutney will continue to thicken slightly as it cools.