Easy Mango Chutney

This delicious and easy mango Chutney is one of my favourite Chutney to accompany savoury dishes. It has a sweet and sour flavour with a hint of spiciness that is great to serve with roasted or grilled meat. It is also a perfect dip and a delicious aperitive on top of crackers and brie. It is so good that you will want to put it on everything!

Instructions:

-Crush the garlic cloves in a mortar and set aside.

-Put a pan on medium-high heat with oil. When the oil is hot, add mustard seeds.

–When they start to sizzle, add the grated ginger and crushed garlic. Fry for a few seconds and add mango pieces.

–Add sugar, vinegar, salt and chilli flakes. Mix everything and let it cook on medium heat for about 15 minutes or until the mangoes are cooked.

-With a potato masher mash the mangoes to obtain the right texture of Chutney.

-Correct the salt and turn off the heat. Store it immediately in a pre-sterilized glass jar and seal with the lid tightly. Put the jar upside down and leave it there for 12 hours.

-Once opened, store it in the fridge.

Tips and Tricks:

• To prepare Mango Chutney choose mangoes with a firm texture, not very ripe.
• You can adjust the amount of sugar and vinegar to your taste.
• Chilli flakes add a spicy touch to this chutney. If you don’t like too spicy, you can choose a mild one.
• I like to serve this Chutney on top of crackers with Brie…. super delicious.
• You can also serve it with roasted or grilled meat. I love it with roasted chicken.
• Another great option to use it in a grilled sandwich with cheese or serve it with any fried food.

Easy Mango Chutney

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine India

Calories 179 kcal

Ingredients

  

• 300g mango cut into small cubes
• 75g sugar
• 1 tablespoon of grated ginger
• 2 garlic cloves
• 50ml white vinegar
• 1/2 teaspoon mustard seeds
• 1 and 1/2 teaspoons of chilli flakes
• 2 tablespoons oil
• Salt to taste

Instructions

 

• Crush the garlic cloves in a mortar and set aside.
• Put a pan on medium-high heat with oil. When the oil is hot, add mustard seeds.
• When they start to sizzle, add the grated ginger and crushed garlic. Fry for a few seconds and add mango pieces.
• Add sugar, vinegar, salt and chilli flakes. Mix everything and let it cook on medium heat for about 15 minutes or until the mangoes are cooked.
• With a potato masher mash the mangoes to obtain the right texture of Chutney.
• Correct the salt and turn off the heat. Store it immediately in a pre-sterilized glass jar and seal with the lid tightly. Put the jar upside down and leave it there for 12 hours.
• Once opened, store it in the fridge.

Notes

Tips and tricks:

• To prepare Mango Chutney choose mangoes with a firm texture, not very ripe.
• You can adjust the amount of sugar and vinegar to your taste.
• Chilli flakes add a spicy touch to this chutney. If you don’t like too spicy, you can choose a mild one.
• I like to serve this Chutney on top of crackers with Brie…. super delicious.
• You can also serve it with roasted or grilled meat. I love it with roasted chicken.
• Another great option to use it in a grilled sandwich with cheese or serve it with any fried food.