Prep 10 mins
Cook 1 hr 10 mins
This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster.
- 1 1⁄2-2 lbs chopped mangoes (1.5 lbs is an estimate you need 3-4 mangos)
- 2 cups sugar
- 3⁄4 cup distilled white vinegar (rice vinegar works too)
- 1⁄4 cup juice (mango optimal, orange and apple work well too)
- 1 cup apple cider vinegar
- 1⁄2 cup water
- 1 tablespoon minced garlic (you know, the kind in the bottle that's part liquid?)
- 1⁄2 teaspoon vinegar (any kind)
- 1⁄2 teaspoon lemon juice
- 1 tablespoon ginger (ground in bottle or grated from fresh gingerroot)
- 2 teaspoons red chili powder
- 1 teaspoon nutmeg
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon curry powder
- 4 teaspoons mustard (seeds or ground)
- 1 teaspoon cinnamon
- 1 tablespoon salt
- 1 cup golden raisin
- 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.