Spiced Mango Chutney
Inspired by techniques from America's Test Kitchen and Serious Eats.
Chunks of ripe mango simmered with mustard seeds, ginger, warm spices, brown sugar and cider vinegar into a glossy, sweet and tangy chutney.
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Method
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Equipment
- heavy medium saucepan
- wooden spoon
- 2 × 300 ml glass jars with lids
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 41 kcal |
| Protein | 0.3 g |
| Carbohydrate | 8.9 g |
| of which sugars | 8.1 g |
| of which free sugars | 4.7 g |
| Fat | 0.7 g |
| of which saturates | 0.1 g |
| Fibre | 0.5 g |
| Salt | 0.12 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 25 servings
Spices
- 1 tbsp vegetable oil
- 2 g brown mustard seeds about ½ tsp
- ½ tsp chilli flakes
Aromatics
- 80 g onion, finely chopped
- 15 g fresh ginger, finely grated
- 2 garlic cloves, finely chopped
- ¼ tsp ground cinnamon
- 1 pinch ground cloves
- ½ tsp garam masala
Chutney
- 600 g ripe but firm mango flesh, cut in 1.5 cm dice from about 3 mangoes
- 120 g light brown sugar
- 80 ml cider vinegar
- 120 ml water
- 3 g fine sea salt or table salt about ½ tsp
- 1
Bloom the seeds. Heat the oil in the saucepan over a medium heat, add the mustard seeds and chilli flakes and cook until the seeds start to pop, 30-60 seconds. Frying whole spices first releases their flavour into the oil.
- 2
Soften the onion. Add the onion and cook for about 5 minutes, stirring, until soft and lightly golden. Stir in the ginger, garlic, cinnamon, cloves and garam masala and cook 1 minute more.
- 3
Simmer. Add the mango, sugar, vinegar, water and salt and bring to the boil. Lower the heat and simmer, stirring often and more frequently towards the end, for 30-40 minutes until thick and glossy and a spoon dragged across the base leaves a clear trail.
- 4
Jar. Spoon the hot chutney into clean, hot jars, seal and cool. It thickens further as it cools.
Storage
Keep in sealed jars in the fridge for up to 2 months. Use a clean spoon each time. It can be frozen for up to 6 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
