Chutney manga

4 steps

Prep:15minCook:1h

Updated at: Sun, 10 Sep 2023 18:28:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories466.7 kcal (23%)

Total Fat9.2 g (13%)

Carbs94.8 g (36%)

Sugars86.3 g (96%)

Protein3 g (6%)

Sodium314.5 mg (16%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspcooking oil

2 tspginger

finely minced

2cloves garlic

2red chili

sliced, optional: remove seeds and membrane for less heat

2 teaspoonswhole nigella seeds

optional but HIGHLY recommended for incredible flavor

1 teaspoonground coriander

½ teaspoonground cumin

¼ teaspoonturmeric

¼ teaspoonground cardamom

¼ teaspoonground cloves

¼ teaspoonground cinnamon

¼ teaspoonsalt

4mangoes

large, peeled and diced

¾ cupswhite granulated sugar

1 cupwhite vinegar

Instructions

Step 1

Mix all spices in a cup. Mid-high heat oil in pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and wait for a minute. Add the diced mangoes, sugar, salt, and vinegar and stir. Bring to boil, higher heat, and reduce to mid-low. Simmer for 1 hr stir every now and then. Remove and allow to cool. May mash them for consistency (potato masher)

Step 2

For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.

Step 3

Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.

Step 4

This makes roughly 2 1/2 pints of mango chutney