In my house, a jar of homemade Mango Chutney is an absolute necessity! Everyone in the family loves to put Mango Chutney on basically everything! It adds a delicious sweet, tangy note to whatever you add it to. I like to add it to a plate of any curry I make to dip the roti into once I’ve scooped it up. Aside from Indian food, it functions really well like a jelly, so HIGHLY recommends spreading on toast!
Mango Chutney
Ingredients
- 5 ripe mangos, peeled and cut into ½ inch pieces
- 1 stick cinnamon, about 2 inches
- 4 whole cloves
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 6 cardamom pods, cracked
- 2 cups of water
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 cup vinegar
- 1 whole dried red chili (optional)
- 1 teaspoon salt
- 2 cups brown sugar
Instructions
- Add mango, cinnamon, cloves, cumin, coriander, cardamom, water, ginger, and garlic to a large pot. Bring to a boil then simmer for 10 minutes. Add in the vinegar, dried red chilies, salt, and sugar. Broil to a boil then simmer for an additional 30-40 minutes, until the chutney is thickened.
- Using a small spoon, remove the cinnamon stick, cardamom, and cloves. Transfer the mango chutney into a jar while it’s still hot. Let cool and keep in the refrigerator for up to 4 weeks.
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