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Dark Mango Chutney Recipe

Dive into a flavor explosion with this irresistible Dark Mango Chutney! This time-honored recipe, a family heirloom, delivers a rich, complex chutney that's perfect for adding a zesty kick to any dish. While it requires some patience, the result is a deeply satisfying, intensely flavorful chutney you'll crave again and again. Impress your family and friends with this culinary masterpiece!

Prep Time 40 mins
Cook Time 160 mins
Calories 2457.7 kcal
Protein 19g
Rating 4.5 (2 Reviews)
Dark Mango Chutney 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dark Mango Chutney

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How to Make Dark Mango Chutney

  1. Cut 2 lbs ripe mangoes into 1-inch chunks, ensuring no skin remains.
  2. Place mango chunks in a non-metallic bowl. Add 2 tsp salt, stir gently, cover, and let sit for 2 hours.
  3. In a separate bowl, place 1/2 cup tamarind pulp and cover with boiling water. Let sit for 1 hour, then drain excess water.
  4. Transfer tamarind pulp to a fine-mesh sieve set over a bowl. Press the pulp through the sieve, discarding seeds.
  5. Rinse the mangoes in a fine-mesh sieve under cold running water until all salt is removed. Drain well.
  6. In a large preserving pan, combine the sieved tamarind pulp and drained mango flesh.
  7. Peel and finely chop 1 inch piece of fresh ginger.
  8. Halve 2-3 green chilies lengthwise, remove seeds, and finely chop.
  9. Stir in the ginger, chilies, 1/2 cup white vinegar, 1 cup granulated sugar, 1/4 cup raisins, and 1 tsp allspice into the mango and tamarind mixture.
  10. Bring the mixture to a boil over medium-high heat, stirring constantly.
  11. Reduce heat to medium-low, and simmer for 30 minutes, or until mangoes are tender and the chutney has thickened considerably, stirring occasionally.
  12. To check for doneness, run a spoon across the bottom of the pan. There should be no runny vinegar visible.
  13. Spoon the chutney into warmed, sterilized jars, leaving 3 mm of headspace.
  14. Stir gently to remove air pockets.
  15. Seal jars tightly and label. Allow to cool completely.
  16. Your Dark Mango Chutney is now ready to enjoy! Store in a cool, dark place for up to 6 months.

Nutrition Information (Approximate per serving)

Sodium

250 g

Sugar

2289g

Fat

4g

Carbs

208g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Jams And Preserves Sauces Chutneys Canning Condiments Etc Fruit Low Fat Vegan Vegetarian Dietary Gifts Spicy Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Tropical Fruit Mango Taste Mood Number Of Servings Technique 4 Hours Or Less