Description
This homemade mango chutney balances sweet mango, tangy vinegar, and warm spices into a glossy, spoonable relish. It’s easy to make on the hob, keeps well in jars, and brightens curries, cheese boards, and roasts.
Ingredients
Scale
- 1 tbsp extra-virgin olive oil
- 2 tsp fresh ginger (finely chopped)
- 2 garlic cloves (chopped)
- 1 medium red onion (finely chopped)
- ½ red bell pepper (finely chopped)
- 1 fresh red chilli (seeds and membranes removed) OR ¼ to ½ tsp crushed red pepper flakes, to taste
- 1½ tsp curry powder
- ¼ tsp salt
- 4 large mangoes (peeled and diced)
- 1½ glasses granulated sugar (1 glass = 250 ml)
- 1 glass apple cider vinegar (or white vinegar)
Instructions
- Dice the mangoes.
- Heat the oil over medium heat in a medium pot.
- Add the onion and bell pepper, then sauté for 3 minutes.
- Add the ginger, garlic, and crushed red pepper flakes, then cook for 1 minute.
- Add the curry powder and salt, then sauté for 1 more minute.
- Add the diced mangoes, sugar, and vinegar, then stir to combine.
- Bring to a boil, then reduce the heat and simmer for 40 minutes to 1 hour.
- Remove from the heat and let cool.
- Prep Time: 15 min
- Cook Time: 1 hour
- Category: sauce
- Cuisine: indian cuisine
Nutrition
- Serving Size: 1 tbsp
- Calories: 75 kcal