Trinidadian MANGO CHUTNEY (Boiled Version) | Simple Recipe | MUST TRY!

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.

Chop the green mango into smaller pieces using a chopper.

Bring water to a boil in a pot.

Add the chopped mango to the boiling water.

Add sugar to the pot, adjusting to taste based on the sweetness desired.

Add roasted jeera (cumin) to the pot.

Add salt to taste.

Add black pepper to the pot.

Add shadow beni (cilantro) and garlic to the pot; this is optional.

Let the mixture boil until the mango is soft, which can take an hour or longer, monitoring the pot to ensure enough water is present.

Use a spoon to break up the mango pieces as they soften.

Once the mango is cooked through and falling apart, remove from heat.

Use a hand blender to blend the mixture, being careful of any mango seeds that may be present.

If a thicker consistency is desired, return the mixture to the heat to reduce further.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary