| Prep: 20 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 0.3g | 0.1g | 52g |
| sugars | fibre | protein | salt |
| 48g | 2g | 1g | 0.2g |
If there’s one recipe that truly sings to my heart, it’s my version of the Mango Chutney. Just the name alone sends me back to my childhood visiting my grandparents in Gujarat, India where mango chutney was a staple in helping liven up any meal. Whenever I think of mango chutney now, I’m instantly transported to their kitchen with its warm, comforting spices and familiar fragrances. But the journey of this cherished recipe doesn’t stop at these fond childhood memories! 
A Fusion of Flavours
Introducing this dish to my family here on the West Coast was an adventure. I wanted to honor my roots while also embracing the culinary culture we’ve built here in California. This Mango Chutney does just that. It’s a delicious fusion of American palates with an Indian soul, with each ingredient having a purpose and a story. The mango, for instance, carries with it the tropical aroma of India, while the crystallized ginger provides a vibrant punch of flavor.
Healthy and Delicious
This Mango Chutney not only brings a celebration of flavors, but also comes with numerous health benefits. Mangoes are high in vitamins, fibers, and antioxidants. The spices, notably turmeric and red chili flakes, have been linked to inflammation reduction and boosting metabolism, respectively. A dollop of this fusion delicacy gives us a healthier alternative than a store-bought sauce or dip, without losing an ounce of flavor.
It’s a versatile recipe too. While it’s traditionally paired with roti or rice in Indian homes, it can also be an exciting addition to your cheese platter or as a glaze over grilled chicken or fish. Not to forget, it’s a heavenly pairing with the classic American hamburger. Yes, you heard that right! Think of it as the spicy, exotic counterpart to a sweet and tangy BBQ sauce. If you’ve ever enjoyed Major Grey’s Chutney, you will certainly appreciate the home-made authenticity of this recipe.
This Mango Chutney embodies the idea that food is not just about feeding the body, but also about feeding the soul. Each batch I make is a celebration of my two cultures, hard as it is to blend sometimes, much like this recipe. As my kids say, ‘It’s a taste of India with a Californian twist!’
What You’ll Need
- 2 large mangoes, peeled and diced
- 1 cup granulated sugar
- 1 cup distilled white vinegar
- 1 red onion, finely chopped
- 1/4 cup crystallized ginger, chopped
- 1/2 cup golden raisins
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 2 teaspoons red chili flakes
Method
Step One
Begin by preparing your ingredients. Peel and dice your mangoes, finely chop the red onion, mince your garlic cloves, and chop the crystallized ginger.
Step Two
Next, in a large saucepan combine the diced mango, chopped onion, minced garlic and chopped crystallized ginger. Add in the granulated sugar and distilled white vinegar.
Step Three
Start to heat the pan over medium-high heat, stirring occasionally until the sugar has fully dissolved. This process should take approximately 10-15 minutes.
Step Four
Once the sugar has dissolved, reduce the heat to low and add the golden raisins, ground cinnamon, ground nutmeg, ground cloves, turmeric, salt, and red chili flakes. Stir well to combine all the ingredients.
Step Five
Allow the mixture to simmer on low heat for about an hour. By this time, the mango should become soft and the chutney should thicken. If it’s still thin, continue simmering for a few more minutes until it reaches your preferred consistency.
Step Six
The final step is to cool the mango chutney. Once cooled, transfer to an airtight container and refrigerate. The chutney can be kept in the refrigerator for up to two weeks.
Enjoy your homemade Mango Chutney – it’s a delicious addition to your meals, particularly with Indian dishes or baked brie.
