Mango Chutney #1
Submitted by plfs
Barely ripe mangoes simmer with fresh ginger, garlic, cumin, and fenugreek in malt vinegar until the fruit turns translucent and the liquid thickens into sweet-tart Indian chutney perfect for canning.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis chutney transforms firm mangoes into jammy, spiced condiment that pairs with everything from grilled chicken to cheese plates. The fruit needs to be underripe so it holds its shape during the long simmer instead of turning to mush. Fenugreek and cumin add earthy, slightly bitter notes that balance the mango’s natural sweetness.
Pro Tips
- Choose firm mangoes: Rock-hard, barely ripe mangoes work best. Ripe fruit breaks down too much and makes the chutney mushy instead of chunky.
- Cut away fibrous bits: The area around mango pits can be stringy and tough. Trim those parts off completely so they don’t end up in your jars.
- Stir frequently: The sugar-vinegar mixture scorches easily once it thickens. Stir every few minutes during the last 15 minutes of cooking.
Variations
- Add diced red onion for extra texture and sharpness
- Use apple cider vinegar instead of malt vinegar for a milder tang
- Stir in a handful of chopped cashews during the last 5 minutes for crunch
Ingredients
Directions
Slice mangos in half by cutting lengthwise close to seeds on either side.
Peel and cut flesh in ⅛ inch thick slices.
Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits.
Heat oil in a large saucepan.
Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek.
Cook gently 2 minutes, stirring.
Stir in vinegar, raisins, lemon juice and sugar.
Heat slowly to dissolve sugar.
Bring to a boil and simmer, uncovered, 35 to 40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently.
Meanwhile, wash and rinse pint jars in hot soapy water; rinse.
Keep hot until needed.
Prepare lids as manufacturer directs.
Ladle hot chutney into 1 hot jar at a time, leaving ¼ inch headspace.
Release trapped air.
Wipe rim of jar with a clean damp cloth. Attach lid and place in canner.
Fill and close remaining jars.
Process 10 minutes in a boiling-water bath.
To serve, garnish with parsley sprig and lemon peel, if desired.
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