📝 About This Recipe
This vibrant, jewel-toned chutney is a masterclass in the balance of sweet, sour, and heat, drawing inspiration from traditional Indian preserves. Ripe, succulent mangoes are slow-simmered with aromatic spices and a touch of ginger to create a complex spread that dances on the palate. Whether served alongside a spicy curry or as a sophisticated accompaniment to a cheese board, this versatile condiment captures the essence of tropical sunshine in every jar.
🥗 Ingredients
The Fruit Base
- 4 large Fresh Mangoes (peeled, pitted, and cut into 1/2-inch cubes (approx. 4-5 cups))
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Golden Raisins (for added texture and concentrated sweetness)
The Aromatics and Spices
- 2 tablespoons Fresh Ginger (peeled and finely grated or minced)
- 3 cloves Garlic (minced)
- 1/2 teaspoon Red Chili Flakes (adjust to your preferred heat level)
- 1 teaspoon Cumin Seeds (toasted and lightly crushed)
- 1/2 teaspoon Ground Turmeric (for a golden hue and earthy undertone)
- 1/4 teaspoon Ground Cinnamon (adds warmth and depth)
- 3 pieces Whole Cloves (to be removed after cooking)
- 1 teaspoon Sea Salt (to balance the sugars)
The Liquid Gold
- 1 cup Apple Cider Vinegar (provides the essential acidic tang)
- 3/4 cup Granulated Sugar (to create the jam-like consistency)
- 1/2 cup Light Brown Sugar (packed; adds a hint of molasses flavor)
- 1/4 cup Water (as needed for consistency)
👨🍳 Instructions
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1
Prepare the mangoes by peeling them with a vegetable peeler, slicing the flesh away from the large flat pit, and dicing into uniform 1/2-inch cubes.
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2
In a large, heavy-bottomed stainless steel saucepan or Dutch oven, combine the apple cider vinegar, granulated sugar, and light brown sugar.
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3
Place the pot over medium heat and stir constantly until the sugars have completely dissolved and the liquid begins to simmer.
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4
Add the diced onions, minced garlic, and grated ginger to the syrup. Sauté for about 5 minutes until the onions become translucent.
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5
Stir in the diced mangoes, golden raisins, chili flakes, cumin seeds, turmeric, cinnamon, cloves, and sea salt.
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6
Bring the mixture to a gentle boil, then immediately reduce the heat to low to maintain a steady, slow simmer.
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7
Cook uncovered for 45-55 minutes, stirring occasionally to prevent the bottom from scorching as the sugars caramelize.
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8
As it cooks, the mangoes will soften and the liquid will reduce into a thick, syrupy consistency that coats the back of a spoon.
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9
If the mixture looks too dry before the mangoes are tender, add the 1/4 cup of water and continue simmering.
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10
Once the chutney has reached a jam-like thickness and the fruit is translucent, remove the pot from the heat.
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11
Locate and remove the 3 whole cloves to ensure no one bites into them later.
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12
Allow the chutney to cool completely in the pot; it will continue to thicken significantly as it reaches room temperature.
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13
Transfer the cooled chutney into sterilized glass jars and seal tightly.
💡 Chef's Tips
Use mangoes that are ripe but still slightly firm to the touch; overly mushy mangoes will lose their shape and turn into a paste. Always use a non-reactive pot (stainless steel or enamel) because the vinegar will react with aluminum or unlined copper. For a smoother texture, you can lightly pulse half the finished chutney in a blender, then stir it back into the chunky half. If you prefer more heat, leave the seeds in a finely chopped serrano pepper and add it along with the ginger. The flavor actually improves after 24 hours in the fridge, so try to make it a day before you plan to serve it.
🍽️ Serving Suggestions
Serve alongside a classic Chicken Tikka Masala or vegetable biryani for an authentic flavor pairing. Spread it over a toasted baguette slice topped with creamy Brie or sharp white cheddar cheese. Use it as a glaze for roasted pork tenderloin or grilled salmon during the last 10 minutes of cooking. Mix a few tablespoons into a bowl of Greek yogurt for a savory-sweet dipping sauce for samosas. Pair with a crisp, chilled Riesling or a hoppy IPA to complement the spice and sweetness.