Easy Spicy mango chutney. Indian mango chutney to use as a condiment or to make into mango curry. Makes about a 2/3 cup
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 2
- Category: Condiment
- Cuisine: Indian
Ingredients
- 1 teaspoon organic high fat oil (I used organic canola. coconut would work too)
- 1 diced champagne mango (or large mango preferably very ripe)
- 1/2 inch ginger grated
- 1/2 teaspoon red chili flakes or 1 broken dry red chili (adjust to taste)
- 1 clove garlic chopped
- 1/4 teaspoon salt
- 2 Tablespoons cider vinegar or white vinegar
- 2 Tablespoon Raw sugar or equivalent jaggery or packed brown sugar or other sweetener. (adjust to taste less or more)
- 2 Tablespoons golden raisins
- 1/8 teaspoon each of cinnamon (clove, cardamom, nutmeg powders (add or remove spices according to taste.). Can also use 1/4 teaspoon of Kashmiri Garam Masala)
Method
- In a large non stick or non-reactive pot, add oil and heat on low, swirl to spread on the bottom.
- Add all ingredients and mix well.
- Cook on medium-low heat and bring to a rolling boil, reduce heat to low and simmer until thick, about 25 minutes.
- Stir frequently to keep from sticking.
- Taste for sweet, sour, spice levels, adjust spices, mix well and take off heat after another minute.
- Let cool before canning.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.