Mango Chutney is a delicious Indian sauce that is a jam / preserve consistency and amazing with naan bread, papadums or as a sauce or side for any Indian recipe. This recipe is the perfect balance of sweet and salty, and a Mango Chutney recipe has never been easier!
– 3 Green Mangoes
– 2 tsp Salt
– 3 Garlic Cloves
– 1″ Ginger Root, peeled and diced
– 1.5 cups Apple Cider Vinegar
– 2 cups Sugar
– 1/2 tsp Turmeric
– 1 tsp Cayenne Pepper
– 1/4 cup Raisins (or Golden Raisins), optional
1. Peel and slice the mangoes. You can dice the mangoes instead of slicing if you prefer.
2. Sprinkle a couple of teaspoons of salt over the mangoes.
3. Let the mangoes stand for a few days (if you can let them stand in the sun, this will give your mango chutney the most amazing flavor).
4. Pulse the garlic and ginger in your food processor.
5. Add apple cider vinegar to your garlic / ginger until a paste is formed.
6. Cook over medium heat the remainder of the apple cider vinegar, sugar, raisins (if desired), cayenne pepper, turmeric and 1 tsp salt to your ginger and garlic paste.
7. Cook for 15 minutes until the mango chutney has slightly thickened.
8. Mix in the mango pieces and simmer for another 25 minutes. The mango should be translucent and the mango chutney will be a bit thicker (your mango chutney will thicken MUCH more as it cools, so it won’t appear super thick at this point).
9. Pour your mango chutney into a glass jar.
Enjoy your mango chutney as soon as it cools off, or wait a few days for the flavors to marry in your mango chutney recipe!