Mango Chutney
Ingredients
- 533.3 gMango (1cm cubes)
- 0.7 pcOnion (finely chopped)
- 1.3 pcGarlic (pressed)
- 133.3 gBrown sugar
- 100 mlRed wine vinegar
- 0.7 tspGinger powder
- 0.7 pcHot chili pepper (seeded and minced)
- 0.7 pcCinnamon stick
- 1.3 pcClove
- 0.7 tspmustard seeds
- 0.7 pinchGray sea salt
- 1.3 tbspSunflower oil
- 0.7 tspNigella seeds
Method
A smooth compote where mango cubes become translucent and melting. The balance between vinegar acidity and spice heat creates a syrupy condiment that coats the spoon perfectly.
- 1
Peel the mangoes and cut the flesh into regular cubes of about one centimeter. Mince the onion and press the garlic. Seed the chili and slice it very finely.
- 2
In a sauté pan, heat the sunflower oil. Let the mustard and nigella seeds pop, then add the onion and garlic. Sauté over medium heat without browning until the onion is translucent.
- 3
Pour in the red wine vinegar, brown sugar, ginger, cinnamon, cloves, and salt. Bring to a boil, stirring to dissolve the sugar well.
- 4
Add the mango cubes and the chili. Let it simmer over very low heat. The chutney is ready when the liquid has reduced into a thick syrup and the mango is candied.
Frequently asked questions
How do you get this dish right?
- Use ripe but still firm mangoes to prevent them from turning into mush.
- Sterilize your jars in boiling water before filling for optimal storage.
- The chutney is better after 24 hours of rest, allowing the flavors to meld together.
How long does this dish keep?
Can be kept for one month in the refrigerator in a clean, airtight jar.
