Mango Chutney Recipe | How to Make Mango Chutney | Infoods

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.

Slice the sides of the mango and make criss-cross cuts into the flesh to scoop out the pulp.

Place a pot over medium flame and grate in 1 clove of garlic.

Add 1 teaspoon of cooking oil to the pot.

Add the mango pulp, sugar, 1/3 cup of white vinegar, salt, and 1/2 cup of water to the pot.

Add turmeric, cinnamon powder, ground ginger, and nutmeg to the mixture.

Slice and dice 1 scotch bonnet chili and add it to the pot, removing seeds if desired for less heat.

Stir everything until fully combined and wait for the pot to come to a boil.

Reduce the heat to medium-low and simmer the chutney for 20 to 25 minutes, stirring occasionally to prevent burning.

After 20 minutes, check that the mangoes have softened and the sauce has reduced.

Use a potato masher to mash the chutney to the desired consistency, leaving some chunks if preferred.

Let the chutney cool for around 5 minutes before serving.

Store in an airtight container in the fridge for up to 3 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary