Mango Chutney

This chutney accompanies my mom’s famous lamb curry, though can be used in any dish that would benefit from a highly flavorful Indian-style condiment. There’s not much to it – just put everything in a pot and cook for about a half hour. The flavors come together in a sweet, sticky and deliciously thick sauce.

Mango Chutney

Prep Time 20 minutes
Cook Time 30 minutes
This chutney accompanies my mom's famous lamb curry, though can be used in any dish that would benefit from a highly flavorful Indian-style condiment. There's not much to it – just put everything in a pot and cook for about a half hour. The flavors come together in a sweet, sticky and deliciously thick sauce.
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Course Sauce

Ingredients
 

  • 3 large mangos, to yield 1 pound mango pulp when peeled and cut off the pit
  • 3 ounces raisins, about ¼ cup
  • ½ cup apple cider vinegar
  • ½ cup brown sugar
  • ¼ cup chopped onion
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon mustard seed
  • 1 teaspoon coriander seed, or use ½ teaspoon ground coriander
  • ½ teaspoon cardamom
  • 3 lime leaves, or use a vegetable peeler to get 4 strips of zest from a fresh lime
  • 1 red chili, seeded and chopped

Instructions
 

  • Combine all ingredients in a pot. Simmer over medium heat, stirring occasionally so that it doesn’t stick to the bottom, until thickened. It should take about 30 minutes.
  • Let cool slightly and spoon into jars. Store in the refrigerator up to 3 or 4 weeks.
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