Mango Chutney

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.

• Prep: 20 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 300
• Protein: 2 g
• Carbs: 56 g
• Fat: 5 g

Ingredients

• 533.3 g Mango ( 1cm cubes )
• 0.7 pc Onion ( finely chopped )
• 1.3 pc Garlic ( pressed )
• 133.3 g Brown sugar
• 100 ml Red wine vinegar
• 0.7 tsp Ginger powder
• 0.7 pc Hot chili pepper ( seeded and minced )
• 0.7 pc Cinnamon stick
• 1.3 pc Clove
• 0.7 tsp mustard seeds
• 0.7 pinch Gray sea salt
• 1.3 tbsp Sunflower oil
• 0.7 tsp Nigella seeds

Instructions

1. Preparation of fruits and aromatics

   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. Sweating and roasting

   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. Syrup reduction

   Pour in the red wine vinegar, brown sugar, ginger, cinnamon, cloves, and salt. Bring to a boil, stirring to dissolve the sugar well.

4. Simmering

   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.

Chef's tips

• 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.

Storage

Can be kept for one month in the refrigerator in a clean, airtight jar.