Mango Chutney
Mango chutney is a sweet and tangy condiment made from ripe mangoes and spices, adding a burst of flavor to a variety of dishes.
Servings: 3 cups
Ingredients
- 3 mangos large, ripe, pit and skins removed and chopped
- ½ cup sweet onion chopped
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 garlic clove minced
- ⅓ cup red bell pepper chopped I like to use small peppers as they are sweeter
- ½ cup granulated sugar
- ½ cup white vinegar
- ½ cup water
Instructions
- In a medium-sized saucepan, add the mangos, onion, ground ginger, cinnamon, nutmeg, red bell pepper, granulated sugar, vinegar, and water.
- Use a heat proof spoon and mix all ingredients so they are well incorporated and nothing sticks to the bottom of the saucepan.
- Bring the mixture to a boil (it took about 5 minutes), then reduce heat to a simmer and cook, uncovered, for an additional 20-25 minutes until it thickens and the mangoes are soft and tender.
- Take the saucepan off the heat and let it cool completely.
- Place in a jar and keep in the refrigerator until you are ready to serve.
- Serve and Enjoy!
Notes
- This mango Chutney is excellent served with yogurt for a fun snack, but we truly enjoyed it served with fish (grilled flounder) and a side salad.
- Storage: up to two months in the fridge or freeze it (you can freeze it in a container or in an ice tray for a more individual portion)
- Excellent served at room temperature. You don’t need to heat it up.
- Have fun with the recipe: Make it spicy: Add some red pepper flakes or chopped Jalapenos. However, be careful not to add too much as the vinegar already brings a nice touch of spice without overpowering the mango flavor.
Nutrition
Serving: 1 cup | Calories: 276kcal | Carbohydrates: 68g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 8mg | Potassium: 423mg | Fiber: 4g | Sugar: 64g | Vitamin A: 2759IU | Vitamin C: 98mg | Calcium: 37mg | Iron: 1mg
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