Name: Mango Chutney with Ginger and Chilli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 20 servings
Cuisine: Indian
Ingredients: 3 units Large Ripe Mangoes; 1.5 cups Granulated Sugar; 1 cup White Wine Vinegar; 2 tbsp Fresh Ginger; 1 unit Red Chilli; 2 cloves Garlic; 1 tsp Mustard Seeds; 1 tsp Sea Salt; 0.5 tsp Ground Cumin

"A vibrant and aromatic condiment that perfectly balances the sweetness of ripe mangoes with a zesty ginger kick and a subtle chilli heat. This versatile chutney is the ultimate companion for spicy curries, grilled meats, or your favorite cheese platter."

1 Ingredients

Qty	Item
3 units 900 g	Large Ripe Mangoes
1.5 cups 300 g	Granulated Sugar
1 cup 240 ml	White Wine Vinegar
2 tbsp 12 g	Fresh Ginger
1 unit 10 g	Red Chilli
2 cloves 6 g	Garlic
1 tsp 2 g	Mustard Seeds
1 tsp 5 g	Sea Salt
0.5 tsp 1 g	Ground Cumin

2 Instructions

Peel the mangoes and remove the flesh from the pits, then dice the fruit into 1-inch cubes.

In a large, heavy-bottomed saucepan, combine the white wine vinegar and granulated sugar over medium heat. Stir continuously until the sugar has completely dissolved.

Add the diced mangoes, minced ginger, finely chopped red chilli, minced garlic, mustard seeds, cumin, and salt to the pan.

Bring the mixture to a gentle boil, then immediately reduce the heat to low.

Simmer the mixture uncovered for 45 to 50 minutes. Stir occasionally to ensure the chutney doesn't stick to the bottom. The chutney is ready when it reaches a thick, syrupy, jam-like consistency and the mangoes are translucent.

Remove from the heat and allow the chutney to cool to room temperature. Transfer to sterilized glass jars and seal tightly.

·
Use firm but ripe mangoes like Kent or Keitt to ensure the cubes hold their shape during cooking.
·
Adjust the heat by leaving the chilli seeds in for a spicier kick or removing them for a milder flavor.
·
To sterilize your jars, wash them in hot soapy water, rinse, and then place in a 100°C (212°F) oven for 15 minutes while the chutney cooks.
·
The flavor of the chutney actually improves with age; try to wait at least 48 hours before opening the first jar.

? Frequently Asked Questions

How long does homemade mango chutney last?

When stored in an airtight sterilized jar in the refrigerator, it will stay fresh for up to 2 months.

Can I use frozen mango for this recipe?

Yes, you can use frozen mango chunks. Thaw them first and drain any excess liquid before adding to the pot.

What is the best way to serve mango chutney?

It is excellent with Indian curries, as a glaze for roast chicken, or served alongside aged cheddar on a charcuterie board.

Can I substitute the white wine vinegar?

Apple cider vinegar is a great alternative that provides a slightly fruitier acidity.

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