Some people think chutney is just for Christmas, but this Spicy Mango Chutney can be enjoyed all year around. If you have too many mangoes to get through, this recipe is basically guaranteed to ensure they’re eaten up nice and fast. Perfect as a side to curry, a gift, or spread on just about anything else.
Spicy Mango Chutney
A bold chutney made with ripe mangoes, vinegar, and spices. Sweet, tangy, and spicy—perfect alongside curries, grilled meats, or cheese platters.
6 x 250ml jars
servings1
hour10
minutes1
hour30
minutes2,670
kcal2
hours40
minutesKeep the screen of your device on
Ingredients
6 Large mango-or about 1.5kg
1.5 tbsp Coconut oil
2 Red onion-sliced thin
1 tbsp Ginger root-grated, add more if desired
1 Lemon-large, flesh and juice
1 Cinnamon stick
1 tsp Ground cumin
1 tsp Ground Coriander
.5 tsp Mustard seeds
.75 tsp Ground turmeric
1 Red chili-large, thinly sliced
1.5 tsp Salt
350 ml White wine vinegar
350 gram Caster sugar
Directions
- Prepare your jars by washing and sterilising.
- Heat the oil in a large pot. Deep pots are best to stop spitting from getting to the cook. Once the oil is hot, add the onion and fry until soft, a few minutes.
- Stir in the grated finger and cook, stirring regularly, for 8-10 minutes, or until onion is golden in colour.
- Add all of the spices, except the turmeric, and fry until toasted.
- To the pot add the turmeric, chilli, lemon and mango. Pour in 500ml of water, as well as the vinegar, sugar and salt. Cover and cook for 30 minutes on a simmer.
- Stir the mix after 30 minutes and then take the lid off. Simmer uncovered for another 30 minutes, or until the chutney is thick and set. You can stir to assess and to prevent sticking.
- Spoon into your jars, process to your preference, and enjoy.
Absolutely, you can use lamb loin chops instead They’re a little leaner and more tender than regular lamb chops, so…