Green Mango Chutney
A tangy, spiced relish made from unripe mango cooked down with vinegar, sugar, and warm spices, used as a condiment for meats and provisions. It balances sweet, sour, and a little heat.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 45 kcal
Equipment
- •Saucepan
- •Glass jar
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0
- carbs
- 11
- protein
- 0
- calories
- 45
Instructions
- 1
Put the diced green mango, brown sugar, and vinegar into a saucepan.
- 2
Bring the mixture to a boil. Turn down the heat so it bubbles gently.
- 3
Stir in the ginger, garlic, raisins, cinnamon, hot pepper, and salt.
- 4
Cook uncovered for 25-30 minutes, stirring occasionally. Stop when it looks thick and jammy.
- 5
Let the chutney cool to room temperature. Spoon it into a clean jar.
- 6
Chill in the refrigerator for at least a few hours before serving so the flavors blend.
Chef's tips
Pick firm, completely unripe green mangoes for the best tart flavor and texture. The chutney thickens more as it cools.
Storage
Refrigerate in a sealed jar up to 3 weeks.
Reheating
Not applicable, served at room temperature or chilled.
Common mistakes to avoid
- •Using ripe mangoes, which makes the chutney too sweet and mushy
- •Not simmering long enough, which leaves the chutney runny and watery
Serving suggestions
Cooked Green Mango Chutney?
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