Sweet Mango Chutney or Ginger Mango Chutney

5 from 14 votes

Sweet Mango Chutney or Ginger Mango Chutney

Mango chutney is simple and easy to make and a great way to enjoy mangoes in season. This sweet mango chutney has ginger and warm spices of cinnamon, cardamom, and cloves. And it takes less than 10 minutes to prepare and 30 minutes to cook. Add it to your favorite meat or roast to add more flavor. This ginger mango chutney is also the best sandwich spread you will ever taste.

Course Breakfast, Dinner, Lunch

Cuisine Indian

Keyword chutney, condiments, ginger, mango

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 139kcal

Author Veena Azmanov

Equipment

Ingredients

3 Cup Mango (semi-ripe) grated (500 grams)
200 grams White sugar
2 tbsp Ginger sliced
3 inch Cinnamon stick
1 Star anise
2 Cardamom pods
3 Cloves
2 tbsp Vinegar
¼ tsp Salt

Metric - US customary

Instructions

Combine all ingredient in a saucepan.
Cook on medium-low for 25 to 30 minutes.
The sugar will melt and become thick and syrup at first.
Then the mixture will reduce to almost half.
Remove from the heat.
Let cool in the pan for 10 minutes.
Then store in sterilized jars.

Video

Notes

Storage

I always refrigerate my chutneys.
This mango chutney will last in the fridge sealed for 3 months -
once opened use it within four weeks.
If you store the chutney in sterilized jars using the canning process you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.

Canning Process (optional)

Note: This chutney is prepared like a condiment without any perishable ingredients like onions or garlic which makes it possible to preserve it using a canning process.

Place a rack on the bottom of a large stockpot.
Half fill the pot with water
Pour the chutney into the hot sterilized jar as explained above and close the lid
Bring the water in the pot to a boil on high heat.
Lower the jars over the rack leaving enough space between the jas.
The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
Bring the water to a boil again. Cover the pot and process for 15 minutes
Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
Let cool completely.
Press the top of the lid to ensure the seal is tight – the lid should not move at all.
Store in a cool dry place.

Nutrition