Mango chutney
5 servings
120 minutes
Mango chutney is a fragrant, spicy-sweet jam that combines fruity freshness with spicy notes of spices. Originating from Indian cuisine, it gained popularity in Europe for its versatility. Mango gives chutney a velvety texture, while the combination of cinnamon, nutmeg, ginger, and chili pepper creates depth of flavor. Apple cider vinegar and lemon juice add tanginess, balancing the sweetness of sugar and raisins. This chutney pairs perfectly with cheeses, meat dishes, poultry, and even as a savory addition to sandwiches. It is made by slowly cooking the ingredients to a thick consistency and then stored in glass jars in the refrigerator. This delicacy will be a wonderful addition to any gastronomic experiment, revealing a richness of flavor nuances.
1
Combine all ingredients in a pot and bring to a boil.
- Mango: 1 kg
- Sugar: 1 glass
- Brown sugar: 1 glass
- Apple cider vinegar: 1 glass
- Raisin: 190 g
- Grated ginger: 1 glass
- Lemon juice: 3 tablespoons
- Ground chili pepper: 2 teaspoons
- Ground nutmeg: 1 teaspoon
- Salt: 1 teaspoon
- Ground cloves: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Onion: 1 head
- Cinnamon: 1 piece
2
Reduce the heat to medium and cook for about 2 hours until the liquid evaporates and thickens.
3
Transfer to glass jars and close with lids.
4
Store in the refrigerator for up to 2 weeks.