Mango Chutney Recipe

Name: Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 unripe mangoes (about 3 pounds total); 1/2 cup distilled vinegar; 1/3 cup sugar plus additional to taste if mango is very sour; 1 1/2 teaspoons salt, or to taste; 1/4 cup raisins; a 1-inch piece fresh gingerroot, peeled; 2 fresh Thai (bird) chilies or 1 fresh jalapeno chili; 5 garlic cloves; 1 teaspoon ground cumin; 1 teaspoon ground coriander seeds; 1/2 teaspoon ground turmeric; 3-inch piece cinnamon stick; 2 star anise; 2 tablespoons corn or safflower oil

Servings: persons

3 unripe mangoes (about 3 pounds total)
1/2 cup distilled vinegar
1/3 cup sugar plus additional to taste if mango is very sour
1 1/2 teaspoons salt, or to taste
1/4 cup raisins
a 1-inch piece fresh gingerroot, peeled
2 fresh Thai (bird) chilies or 1 fresh jalapeno chili
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
3-inch piece cinnamon stick
2 star anise
2 tablespoons corn or safflower oil

1
Peel mangoes and cut into 1/2-inch cubes.
2
In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
3
Cut gingerroot into 4 pieces.
4
For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeno.
5
To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.
6
Heat a 4-quart heavy kettle over moderately low heat until hot.
7
Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant.
8
Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes.
9
Discard cinnamon stick and star anise and cool chutney completely.
10
Chutney keeps, covered and chilled, about 1 month.

499

kcal

Calories

Fat

132

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 14 ingredients. The key ingredients include: 3 unripe mangoes (about 3 pounds total), 1/2 cup distilled vinegar, 1/3 cup sugar plus additional to taste if mango is very sour, 1 1/2 teaspoons salt, or to taste, and more.

Yes, Mango Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango Chutney

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