Mango Chutney
8 servings
90 minutes
Mango chutney is a refined and aromatic sauce that came to British cuisine through the influence of Indian culinary traditions. Its sweetness from mango harmonizes with the spicy zest of spices, creating a rich and balanced flavor. During preparation, chutney acquires a thick consistency and depth of taste, making it an excellent complement to meat, cheeses, or traditional Indian dishes. Chili pepper and ginger give this sauce a slight spicy kick, while cardamom and coriander add subtle Eastern notes. Mango chutney is not just a sauce but a true flavor symphony that reveals the richness of spices and fruity sweetness in every bite.
1
Peel the mango, remove the pit. Chop the flesh into 1.5 cm pieces.
- Mango: 2 kg
2
Remove the seeds from the cardamom pods. Remove the seeds from the chili pepper. Finely chop the garlic and chili pepper. Peel the ginger and grate it on a coarse grater.
- Cardamom: 8 pieces
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Ginger: 70 g
3
Pour vinegar into a large pot, add sugar and place it over medium heat. Stir until the sugar completely dissolves, then bring the vinegar to a boil, reduce the heat and evaporate until the liquid level decreases by a couple of centimeters.
- White wine vinegar: 500 ml
- Sugar: 400 g
4
Toast cumin, coriander, and cardamom seeds in a dry pan.
- Caraway seeds: 1 teaspoon
- Coriander seeds: 1 teaspoon
- Cardamom: 8 pieces
5
Then place in a mortar, add ground red pepper, and crush everything together.
- Hot paprika: 1 teaspoon
6
Add the spice mixture to the vinegar. Also, add mango and 2 teaspoons of salt.
- Caraway seeds: 1 teaspoon
- Coriander seeds: 1 teaspoon
- Cardamom: 8 pieces
- Mango: 2 kg
- Salt: to taste
7
Add ginger and garlic and bring to a boil. Then cook on low heat for 45-60 minutes until syrup consistency. Add chili pepper to the chutney 10 minutes before it's done.
- Ginger: 70 g
- Garlic: 2 cloves
- Chili pepper: 1 piece
8
Pack the ready chutney into sterilized jars and seal. Store for up to 6 months.