Chutney has become a catch-all word for South Asian condiments. They come in all flavors, textures, and consistencies, although, at least for myself, when I hear "chutney" I'm usually thinking of a sweet, saucy pickled fruit or vegetable condiment, which is exactly what sweet mango chutney is.
To make this, I slowly simmered mangoes, ginger, garlic, and onions along with some red pepper flakes, salt, and garam masala in a mixture of one part vinegar to two parts sugar. It took about an hour for the mangoes to fully soften and the sauce to reach the thick, syrupy stage.
I'm now the proud owner of three cups of this sweet, tart, and fruity sauce that's just waiting to be used for a whole host of delicious dishes.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Sauced: Sweet Mango Chutney
About This Recipe
|Yield:||Makes about 3 cups|
|Active time:||1 hour|
|Total time:||1 hour|
|This recipe appears in:||Pantry Essentials: All About Chutney|
- 1 tablespoon vegetable oil
- 1/2 teaspoon red pepper flakes
- 1 medium onion, chopped medium
- 1/4 cup finely chopped peeled fresh ginger
- 1 clove garlic, minced
- 4 lbs mangos, peeled, pitted, and roughly chopped
- 1 1/2 cups sugar
- 3/4 cup distilled white vinegar
- 1/2 cup golden raisins
- 1 teaspoon garam masala
- 1 teaspoon Kosher salt
- 1/2 teaspoon mustard seeds
Heat oil and chili flakes in a medium saucepan over medium. When oil starts to bubble around flakes add in onion and cook until softened, about 5 minutes, stirring often. Add in ginger and garlic and continue to cook until fragrant, about 1 minute.
Add mangos, sugar, vinegar, raisins, garam masala, salt, and mustard seeds to pan. Bring to a boil, reduce heat and simmer until mangos are softens and sauce is thick and syrupy, about 45 to 60 minutes.
Place in a large jar, allow to cool, cover and store in the refrigerator.