📝 About This Recipe
This vibrant, jewel-toned chutney is a masterclass in the balance of sweet, sour, and spicy flavors, rooted in the rich culinary traditions of India. Fresh, succulent mangoes are slow-simmered with toasted spices, pungent ginger, and a hint of heat to create a versatile condiment that brightens any plate. Whether you're a seasoned chef or a home cook, this preserve captures the essence of summer and adds a sophisticated, tangy depth to both traditional and modern dishes.
🥗 Ingredients
The Fruit Base
- 4 large Ripe Mangoes (firm but ripe, peeled and cut into 1/2-inch cubes)
- 1/2 cup Golden Raisins (for added texture and sweetness)
Aromatics and Spices
- 2 tablespoons Fresh Ginger (peeled and finely minced)
- 3 cloves Garlic (finely minced)
- 1/2 cup Red Onion (very finely diced)
- 1 piece Cinnamon Stick (about 3 inches long)
- 4 pieces Whole Cloves
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 teaspoon Nigella Seeds (also known as Kalonji)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Turmeric (for a vibrant golden hue)
The Preservation Liquid
- 1 cup White Granulated Sugar
- 1 cup Apple Cider Vinegar (5% acidity)
- 1 teaspoon Sea Salt (or to taste)
👨🍳 Instructions
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1
Begin by preparing your mangoes. Peel them using a sharp vegetable peeler and cut the flesh away from the large central pit. Dice the fruit into uniform 1/2-inch cubes to ensure even cooking.
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2
In a large, heavy-bottomed non-reactive saucepan (stainless steel is best), combine the apple cider vinegar and granulated sugar.
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3
Place the pan over medium heat and stir constantly until the sugar has completely dissolved and the liquid begins to simmer.
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4
Add the diced red onion, minced ginger, and garlic to the simmering syrup. Cook for about 5 minutes until the onion becomes translucent and the aromatics are fragrant.
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5
Stir in the diced mangoes, golden raisins, cinnamon stick, cloves, red chili flakes, nigella seeds, cumin, turmeric, and salt.
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6
Bring the entire mixture to a gentle boil, then immediately reduce the heat to low to maintain a steady simmer.
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7
Cook uncovered for 45 to 50 minutes. Stir occasionally at first, and more frequently toward the end of the cooking time to prevent the sugars from scorching on the bottom of the pan.
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8
The chutney is ready when the mangoes are tender and translucent, and the liquid has reduced to a thick, syrupy consistency that coats the back of a spoon.
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9
Remove the pan from the heat. Carefully fish out and discard the cinnamon stick and the whole cloves.
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10
Let the chutney cool in the pan for about 20 minutes. It will continue to thicken significantly as it cools.
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11
Transfer the warm chutney into sterilized glass jars, leaving about 1/2 inch of headspace at the top.
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12
Seal the jars and allow them to cool completely at room temperature before refrigerating. For the best flavor development, let the chutney mature in the fridge for at least 24 hours before serving.
💡 Chef's Tips
For the best texture, choose mangoes that are 'just ripe'—if they are too soft, they will turn into jam; if too green, they won't have enough sweetness. Avoid using aluminum or copper pots, as the vinegar can react with the metal and impart a metallic taste to your chutney. If you prefer a smoother texture, you can lightly pulse half of the finished chutney in a blender and mix it back in. To test the thickness, place a small spoonful on a chilled plate; if it holds its shape without a watery ring forming around it, it’s done. This chutney keeps beautifully in the refrigerator for up to 3 weeks or can be processed in a water bath canner for long-term shelf storage.
🍽️ Serving Suggestions
Serve as a classic accompaniment to spicy Indian curries, especially Lamb Rogan Josh or Chicken Tikka Masala. Spread generously over a warm Brie or Camembert cheese and serve with crusty baguette slices for an elegant appetizer. Use it as a sophisticated sandwich spread for a roasted turkey or grilled chicken panini. Pair with grilled pork chops or roasted duck to cut through the richness of the meat. Mix a tablespoon into a vinaigrette for a tropical twist on a spinach and goat cheese salad.