This spicy mango chutney is a delicious way to enjoy fresh mangoes. Grated mangos cooked in a sugar syrup made with chilly and spices bursting with fresh flavor. Perfect to use as a sandwich spread, over that perfect roast, or just on its own over toast.
1lb(500g)Mangosemi-ripe, grated (3 cups)
2Red chiliesfresh, sliced
1tablespoonRed chili flakeshot or sweet
Prevent your screen from going dark
PMangoes - Peel the mangoes with a vegetable peeler. Then, grate them 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 - In a medium saucepan or pan over medium heat add all ingredients. Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.
Boil - Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Stir often. Pro tip - At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
Simmer - Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick. Pro tip - You can even throw in a handful of raisins for added sweetness.
Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.
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 jars. 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 the jars 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.
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.
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