Sweet Mango Chutney
Calories: 139kcal
Adjust Servings Here: 8 servings
Description
Chutney is simple and easy to make and a great way to enjoy mangoes in season. This sweet mango chutney takes less than 10 minutes to prep and 30 minutes to cook. You can add it to your favorite meat or roast to enhance the flavor. It is also the best sandwich spread you will ever taste.
Ingredients
- 3 Cup (1 lb) Mango (semi-ripe) grated (500 grams)
- 200 grams (1 cup) White sugar
- 2 tablespoon Ginger sliced
- 3 inch Cinnamon stick
- 1 Star anise
- 2 Cardamom pods
- 3 Cloves
- 2 tablespoon Vinegar
- ¼ teaspoon Salt
Instructions
Chutney
- Peel the mangoes with a peeler. Then, grate the mangoes using the large side of the grater.Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.
- Combine all ingredients in a saucepan and cook on medium-low for 25 to 30 minutes.Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.
- The mixture will reduce to almost half. Remove from the heat. Let cool in the pan for 10 minutes. Then transfer to sterilized jars
Canning process (optional)
- Pour the chutney into the hot sterilized jar and close the lid
- Place a rack on the bottom of a large stockpot. Half fill the pot with water and bring the water to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.Pro tip - 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.Pro tip - use kitchen tongs to pick the jars out of the stockpot. They are hot and very delicate so use gloves.
- Let cool completely.Pro tip - 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.
Recipe Notes
- Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
- 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.
- Most condiments like chutneys, pickles, jams, and preserves when preserved through the canning process can last for about a year if stored well in good conditions. This is a small batch and is not canned, so it will last in the fridge for about a month.
- 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.
- Chutney not thickening? Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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