Mango and onion chutney Recipe

Name: Mango and onion chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 mango; 2 onions; 2 cardamom seeds; 1 tsp. coriander; 1 tsp. tumeric; 1 tsp. fresh ginger (grated); 1 tsp. brown sugar; 8 dessert spoons balsamic vinager; to taste Salt and pepper; 2 dessert spoons olive oil

Servings: persons

1
Get the ingredients together
2
Put the olive oil in a pan and when it is warm, add the spices, stir and then the onions, sliced into very thin half-moon slices.
3
Cook over a gentle heat for 5 minutes.
4
Peel the mango and cut into chunks.
5
Since this will be a messy business, do it over a bowl so you can have all the mango flesh, juice and any collatoral damage in one place.
6
Add the mango and juice to the onions.
7
Add also the sugar and vinegar
8
Stir well, and when everything is bubbling
9
Cover with a lid and leave for 30 minutes.
10
Keep checking and stirring to avoid any sticking to the bottom of the pan.
11
It will look like this when ready - admittedly not beautiful, but very tasty!!
12
Test for taste and add any extra salt, vinagar or pepper.
13
Find the cardamoms, take out and discard.
14
Serve the chutney with poppadoms
15
And curry.
16
Enjoy!
17
!

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 mango, 2 onions, 2 cardamom seeds, 1 tsp. coriander, and more.

Yes, Mango and onion chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango and onion chutney

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