Great for curries, as a spread or as a simple dipping sauce, this homemade spicy mango chutney will conquer every palate.
Questa ricetta è disponibile anche in italiano
It's sweet with a genius spicy kick and requires only a few minutes prep plus 30 minutes of cooking time. Less than 1 hour to make a delicious chutney completely from scratch that a) you can personalise according to your own taste, b) it's not packed with chemical and preservatives as those you find in shops.
Nutrition-wise, this spicy mango chutney is a great source of vitamin C, thanks to the mangoes which along with kiwis and oranges are one of the best natural sources of this particular vitamin.
It makes a great addition to Indian-inspired dishes such as Chickpea Biryani or Mangalorean Cauliflower Curry, both to be enjoyed with some good Homemade Naan Bread, but also to glaze plain meat substitutes like tofu or seitan chucks/shreds by simply adding it to a saucepan with the plant protein of your choice and simmer it for a few minutes. Then you can simply serve it atop some coconut rice with a little bit of fresh coriander to garnish.
Let's now see how to make it.
Spicy Mango Chutney Recipe
Ingredients (make about 500 gr of Chutney):
2 Mangoes (very ripe)
100 g Brown Sugar
50 g Apple Vinegar
1 Lemon Juice
1 Small Onion
1 Garlic Clove (optional)
½ teaspoon Ginger Powder
½ teaspoon Chilly Flakes
½ teaspoon Mustard Seeds
Method:
1. Combine vinegar, lemon juice and sugar and heat until the sugar is completely dissolved and the mixture starts to bubble (2 to 3 minutes).
2. In the meantime cut the mango into cubes and finely chop the onion.
3. Add mango, chopped onion, grated garlic and spices to the pan on low heat.
4. After a couple of minutes start rougly mashing the mango chops with a mash potato tool.
5. Cook on low heat until sticky, stirring every now and then (it will require about 30 minutes).
6. Transfer the chutney in sterilised jars, leaving 1 cm from the top. Close with lid and place the jars upside down, in order to create the vacuum, and allow them to cool completely (skip this step if you're planning to use up the chutney within a week).
Serve it as you please 🙂
I hope you enjoyed this recipe! If you do, take a look to this super easy Cashew Mayo!
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