Sweet Mango Chutney Recipes

SWEET MANGO CHUTNEY

Steps:

• Mangoes - Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.
• Combine - In a medium saucepan or pan over medium heat add all ingredients. Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.
• Boil - Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Stir often. Pro tip - At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
• Simmer - Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick. Pro tip - You can even throw in a handful of raisins for added sweetness.
• Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.
• Pour the chutney into the hot sterilized jar and close the lid
• Place a rack on the bottom of a large stockpot. Half fill the pot with water and bring the water to a boil on high heat. Lower the jars over the rack leaving enough space between the jars. Pro tip - The level of water should be at least an inch above the top of the jars. So if necessary, pour more boiling water.
• Bring the water to a boil again. Cover the pot and process for 15 minutes. Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Pro tip - Use kitchen tongs to pick the jars out of the stockpot. They are hot and very delicate so use gloves.
• Let the jars cool completely. Press the top of the lid to ensure the seal is tight. The lid should not move at all. Store in a cool dry place.

SWEET MANGO CHUTNEY

Steps:

• Dice the mango into about 1-2" cubes.
• Make a paste of the chopped garlic, lemon juice, 1/2 tsp vinegar, and ginger. Put it aside for now.
• Place the sugar and cups of vinegars (plus the water and juice) in a saucepan and simmer for 10 minutes.
• Add the ginger-garlic paste to the pan and cook for 10 minutes, stirring occasionally.
• Add the mango, chili powder, nutmeg, turmeric, curry powder, cinnamon, salt, and gold raisins.
• Cook uncovered for 30-45 minutes, stirring occasionally to let the chutney thicken.
• Serve in ramekins with your Indian feast, or seal in airtight glass jars for future use.