Homemade mango chutney

Homemade mango chutney

Based on 3 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"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 👌
70
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
mangoes
½
apple
50 g
dried mangoes
½
onion
1 cloves
garlic
g
ginger
1
chilis
25 g
sugar
25 ml
apple cider vinegar
1 tsp
garam masala
tsp
ground cinnamon
salt
MetricImperial

Utensils

peeler, cutting board, knife, saucepan, cooking spoon, glass jar

Nutrition per serving

Cal274
Protein3 g
Fat1 g
Carb65 g
  • Step 1/3

    • 1 mangoes
    • ½ apple
    • 50 g dried mangoes
    • ½ onion
    • 1 cloves garlic
    • 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
    • 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!

Tags

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