Homemade mango chutney: the sweet and sour indian condiment that goes with everything

Name: Homemade mango chutney: the sweet and sour indian condiment that goes with everything
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: 5
Cuisine: En
Ingredients: 300 g mango (1 piece); 40 g shallot (1 small); 1 small garlic clove; 20 ml apple cider vinegar (2 tablespoons); 20 g brown sugar (1 heaped tablespoon); 5 g honey (1 teaspoon); 5 g freshly grated ginger (½ teaspoon); 1 dried chili pepper (or ¼ fresh red chili pepper); ½ teaspoon Dijon mustard; 3 green cardamom pods; 5 black peppercorns; 2 whole cloves; 1 piece of cinnamon stick; Zest of ½ lime; Salt to taste; 2 tablespoons olive oil

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Side dish

Very Easy

1 h 45 m

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Materials

Small saucepan
Cutting board
Knife
Grater
Mortar and pestle (optional)
Wooden spoon or spatula
Airtight glass jar (for storing the chutney)

Preparation

Preparation10 min

Waiting time1 hour

Cook time35 min

Prepare the ingredients:
Peel and finely chop the shallot. Peel the mango and dice the pulp. Grate the ginger, chop the garlic and open the cardamom pods to lightly crush the seeds with the peppercorns (just crack them).
Sauté the shallot:
Heat the oil in a small saucepan over low heat. Add the shallot and cook for 6 to 8 minutes, until soft and translucent, without browning.
Infuse with aromatics:
Add the cardamom, pepper, cloves and cinnamon. Stir for 1 minute over low heat to release their aromas.
Cook the mango:
Add the mango, ginger, chili pepper, minced garlic, sugar and honey. Cook for 5 minutes over medium-low heat, until the mango begins to soften. Pour in the apple cider vinegar and Dijon mustard. Mix well, lower the heat and cook for 20 to 25 minutes, until the chutney has a rich, jam-like consistency with chunks.
Adjust:
Remove the cinnamon stick, cloves, chili pepper and, if they were left whole, the peppercorns. Add the lime zest and salt to taste. Taste and adjust: a few drops of vinegar for more acidity or a little honey for more sweetness.
Let it rest and store:
Let it cool, transfer it to an airtight jar and leave it in the refrigerator for a few hours before serving. And that’s it!

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FAQ ❓

How long does homemade mango chutney last in the refrigerator?

Homemade mango chutney will keep in the refrigerator for up to 7 days in an airtight jar. If sterilized, it can be stored as a preserve for several months in a cool, dark place.

What dishes go well with mango chutney?

Mango chutney goes very well with chicken, pork, grilled fish, aged cheeses, Indian curries, pakoras and dals. It also adds a special touch to sandwiches and salads. If you mix it with plain yogurt, you’ll have a fresh, delicious dip for crudités, bread or savory snacks.

Should you let the chutney rest before eating it?

Yes. Although you can eat it as soon as it’s made, it’s best to let it rest in the refrigerator for a few hours so the flavors can develop.

Can chutney be made with other fruits?

Yes. In addition to mango, you can make chutney with pineapple, plums, apples, peaches or tomatoes. The technique is the same: cook the fruit with vinegar, sugar and spices.

How can you customize homemade chutney?

You can adjust the chutney to taste by changing its texture (making it thicker or thinner), its level of heat or sweetness, or by trying different spices such as cumin, coriander, turmeric or star anise. You can also use a different vinegar or add fresh herbs at the end for a different touch.

Cookware

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Attributes

Keep refrigerated

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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