How to make Mango Chutney | Recipe

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with fewer calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a milder flavor.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat without overwhelming flavor.

Toast coriander seeds and cardamom seeds in a pan on low heat, stirring continuously.

Break open cardamom pods to extract seeds.

Grind toasted seeds in a mortar and pestle until fine.

Peel ginger using the back of a teaspoon.

Heat oil in a pan and add chopped onions, ginger, and garlic; sauté on low heat until onions are translucent, about 2-3 minutes.

Add a pinch of salt and sauté for another minute.

Stir in the ground toasted spices and half a teaspoon of mild chili; cook for another minute.

Add white wine vinegar and castor sugar; stir until sugar dissolves.

Let the mixture simmer for about 5 minutes until it reaches a syrup-like consistency.

Add defrosted frozen mango to the pan; bring to a simmer.

Reduce heat, cover the pan, and cook for 10 minutes.

Remove the lid and cook for an additional 20 minutes until chutney thickens.

Add one red chili and a pinch of salt; break up mango chunks for a smoother consistency.

Store chutney in a jar and refrigerate for up to 7 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary