By Kathy Foley
Mango Chutney
8 steps
Prep:1hCook:1h
I made this recipe by combining every spice that was used in every mango chutney recipe I found. It's pretty good as is, but it's a work on progress. I would like it spicier.
Updated at: Fri, 21 Mar 2025 01:00:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
4
Low
Nutrition per serving
Calories28.2 kcal (1%)
Total Fat0.2 g (0%)
Carbs6.7 g (3%)
Sugars5.8 g (6%)
Protein0.3 g (1%)
Sodium10.1 mg (1%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
60 servings
6mangos
medium, Ripe but still firm, Diced, 1/4 to 1/2 inch
1red bell pepper
diced small 1/4 inch
0.5red onion
finely choppd
1clove garlic
minced
½ cupraisins
2 Tbspginger paste
4green cardamom pods
1 inchcinnamon
1star anise
4whole cloves
1 ½ Tbspgaram masala
1 tspground cumin
½ tspground coriander
½ tspground black pepper
½ tspred chili flakes
1 cupapple cider vinegar
½ cupwhite sugar
¼ tspkosher salt
Instructions
Step 1
In a large pot, heat oil or ghee. Add whole spices. Heat until sizzling. 1 - 2 minutes.
Step 2
Add onions, garlic, and ginger. Cook 2 - 3 minutes.
Step 3
Add ground spices and cook for another 2 - 3 minutes.
Step 4
Add mangoes, bell pepper and raisins.
Step 5
Stir in cider vinegar, sugar and salt.
Step 6
Simmer for 1 hour.
Step 7
Remove whole spices.
Step 8
Pour into hot sterilized jars. Process in hot water bath for 10 minutes.
