Sweet and Spicy Mango Chutney
Sweet and spicy mango chutney with hints of spices. Simple to make and can be enjoyed with so many meals, like tandoori chicken.
Servings: 2 cups
Ingredients
- 7 shallots , diced
- 1 tablespoon ginger , finely diced
- ½ teaspoon coriander powder
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chili flakes
- 1 cinnamon stick
- 2 lb mango flesh (900 gr), cut into random sizes
- 1 cup raisins (135 gr)
- 1 ¼ cup apple vinegar (315 ml)
- 1 cup granulated sugar (200 gr)
Instructions
- Heat some oil on medium heat. Add in shallots and cook for around 3 minutes until they softened a bit.
- Add in ginger, coriander powder, mustard seeds, cumin seeds, chili flakes, cinnamon stick and cook for 1 minute until the powdery taste is gone.
- Add in mango, raisins, apple vinegar and sugar. Mix everything and bring it to a boil.
- Reduce the heat and let it simmer for 1 ½ hour or until the mixture thickens to your desired consistency. Stir now and then to prevent it getting burnt.
- Optional: Mash some of the mango chunks to get that mashed texture or simply leave it as it is.
- Store in airtight containers and once cooled, keep them in the fridge. This chutney is absolutely delicious together with my baked tandoori chicken. Enjoy!
Nutrition
Calories: 1019.2kcal | Carbohydrates: 252.8g | Protein: 8.5g | Fat: 3.2g | Saturated Fat: 0.6g | Sodium: 63.8mg | Potassium: 1866.8mg | Fiber: 17g | Sugar: 175.3g | Calcium: 147.6mg | Iron: 5mg