Homemade Mango Chutney
A small batch mango chutney with tender fruit, golden raisins, ginger, mustard seeds and gentle Kashmiri chilli. Its sweet, tangy flavour works particularly well with poppadoms, fried starters, grilled meat and curry house meals.
Ingredients
- 300 g firm mango flesh peeled, stoned and cut into 1.5cm cubes
- 1 teaspoon rapeseed oil
- 60 g onion finely chopped
- 15 g fresh root ginger peeled and finely grated
- 1 garlic clove finely grated
- 1/2 teaspoon black mustard seeds
- 100 g caster sugar
- 80 ml distilled white vinegar or cider vinegar
- 30 g golden raisins
- 1/2 teaspoon Kashmiri chilli powder or to taste
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon fine salt
- 2 to 3 tablespoons water only if needed during cooking
Instructions
- Prepare and weigh the mango, then cut it into 1.5cm cubes.
- Heat the oil in a heavy based saucepan and soften the onion for 5 minutes without browning.
- Add the ginger, garlic and mustard seeds. Stir for 45 seconds.
- Add the sugar and vinegar. Stir over a low heat until the sugar dissolves.
- Add the mango, raisins, chilli powder, turmeric and salt. Simmer uncovered for 30 to 40 minutes, stirring regularly.
- Crush some mango for a smoother texture. Add a little water only if the syrup reduces before the fruit is tender.
- Remove from the heat when the mango is tender and the syrup briefly holds a spoon trail.
- Rest for 10 minutes, transfer to a clean heatproof container and cool completely before covering and refrigerating.
Notes
- Firm, slightly underripe mango retains the best texture. - Fully ripe fruit may need slightly less sugar and a shorter cooking time.
- The chutney thickens noticeably as it cools. - Cider vinegar gives a softer, fruitier acidity than distilled white vinegar. - This recipe is intended for refrigerated storage, not untested cupboard storage. - Refrigerate and use within 10 days. - Do not treat this recipe as a shelf stable preserve. Use a tested canning recipe for room temperature storage.
- The chutney thickens noticeably as it cools. - Cider vinegar gives a softer, fruitier acidity than distilled white vinegar. - This recipe is intended for refrigerated storage, not untested cupboard storage. - Refrigerate and use within 10 days. - Do not treat this recipe as a shelf stable preserve. Use a tested canning recipe for room temperature storage.
Nutrition
Calories: 190kcalCarbohydrates: 45gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 153mgPotassium: 234mgFiber: 2gSugar: 40gVitamin A: 886IUVitamin C: 29mgCalcium: 22mgIron: 0.5mg
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