Mango Chutney Recipe

Chutney Preparation

1. 1

   Prepare the Mangoes

   Peel and dice the ripe mangoes into small pieces, ensuring you remove the pit.

2. 2

   Sauté the Onions and Spices

   In a medium saucepan, heat a splash of oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the grated ginger, minced garlic, cumin seeds, and black mustard seeds, cooking for an additional 2-3 minutes until fragrant.

3. 3

   Combine Ingredients

   Add the diced mangoes, brown sugar, cider vinegar, red chili flakes, and salt to the pan. Stir well to combine all ingredients.

4. 4

   Cook the Chutney

   Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for about 30-40 minutes, stirring occasionally, until the chutney thickens and the mangoes are soft.

5. 5

   Finish with Fresh Cilantro

   Once the chutney has thickened, stir in the chopped fresh cilantro. Taste and adjust seasoning, adding more salt or sugar if desired.

6. 6

   Cool and Store

   Remove the chutney from heat and let it cool to room temperature. Transfer to clean jars and store in the refrigerator for up to 2 weeks.