Ingredients for Traditional Mango Chutney
- Mangoes
- Lime
- Yellow Onion
- Fresh Ginger
- Garlic Cloves
- White Raisins
- Light Brown Sugar
- Apple Cider Vinegar
- Fresh Orange Juice
- Fresh Lemon Juice
- Whole Mustard Seeds
- Dried Red Pepper Flakes
- Cinnamon
- Clove
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How to Make Traditional Mango Chutney
- Peel, seed, and slice 2 lbs ripe mangoes.
- In a heavy-bottomed saucepan, combine the sliced mangoes, 1 cup granulated sugar, ½ cup white vinegar, 1 tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp ground cardamom, 1/4 cup chopped fresh cilantro, and a pinch of salt.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce the heat to low, and simmer gently for 20 minutes, stirring frequently to prevent sticking.
- Remove from heat, cover the saucepan, and let the chutney stand at room temperature for at least 12 hours (or up to 24 hours for an even more intense flavor).
- After the standing period, bring the chutney back to a boil over medium heat.
- Reduce the heat to low and simmer for another 15 minutes, stirring frequently, until the chutney reaches your desired consistency (it should thicken as it cools).
- Remove from heat and immediately pour the hot chutney into sterilized, hot jars, leaving ½ inch headspace.
- Seal the jars tightly and process in a boiling water bath for 10 minutes to ensure proper sealing and preservation. (Optional, but recommended for long-term storage.)
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
601g
Fat
1g
Carbs
56g
