Chunky Mango Chutney

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 52kcal

Ingredients

1 large mango peel on or off*
1 tablespoon sugar or date syrup
1/4 cup water
1/4 cup apple cider vinegar or white vinegar
1 tbsp vegetable oil
1/2 teaspoon cumin
1/4 teaspoon asafetida
1/4 teaspoon coriander
1/4 teaspoon ground turmeric
1/2 red chili pepper
2 cloves garlic
1/3 teaspoon salt

Instructions

Peel the garlic and grate it on a fine grater. You can run it through a press.
Roast and peel the chili pepper (once the skin has charred and loosened.) Chop the chili into small pieces.
Rinse the mango in water. If desired, you can cut off the skin.* Remove the pith. Cut the fruit into small cubes.
Pour oil into the pan. Add the chili, garlic, cumin, coriander, turmeric, and asafetida. Heat the pan until the spices are aromatic (stirring often to prevent burning.)
Sprinkle in the salt and the sugar. Stir to evenly coat the mix.
Add the diced mango to the pan. Pour in the apple cider vinegar and water. Stir to ensure that the mango is well coated with the flavored liquid. Bring the mixture to a boil to allow the spices to combine and intensify their flavors. Stir periodically to avoid sticking. Cook the chutney over low heat until it thickens to the desired consistency. This usually takes about 20-25 minutes.
While the chutney is cooking, taste it periodically. You can add more salt, sugar, spices, or vinegar if needed. Transfer the chutney to a glass jar with a lid and store in the refrigerator.

Notes

We keep peel on in the photos which helps keep the chutney's chunky shape. Plus, mango peel is the most nutrient dense part of the mango. If you don't like the taste of the peel, feel free to remove it prior to cooking. Note, the mango chutney will take on a more puree-like form without the peel.

Nutrition