Homemade mango chutney
"It is best to leave the chutney to infuse for a few weeks before using – this allows the flavors to develop even more. This mango chutney goes great with curries, grilled meat, cheeses, sandwiches, or simply slathered on bread."
Difficulty
Easy 👌Ingredients
Utensils
peeler, cutting board, knife, saucepan, cooking spoon, glass jar
Nutrition per serving
Step 1/3
- 1 mangoes
- ½ apple
- 50 g dried mangoes
- ½ onion
- 1 cloves garlic
- 2½ g ginger
- 1 chilis
- peeler
- cutting board
- knife
Peel mangoes and apple. Remove core from mangoes and apple and dice. Chop dried mango. Finely chop onion, garlic, and ginger. Deseed and finely chop chilis.
Step 2/3
- 25 g sugar
- 25 ml apple cider vinegar
- 1 tsp garam masala
- ⅛ tsp ground cinnamon
- saucepan
- cooking spoon
Add all ingredients to a pot, stir to combine, and bring to a boil. Cover, reduce heat to medium and let simmer for approx. 1 hr., stirring every 10 min. to prevent burning and sticking.
Step 3/3
- salt
- glass jar
Season with salt, then pour into a sterilized glass jar. Stored in a dark place, the chutney will keep for several months. Serve immediately or enjoy later!