- 3 mangoes
- 1 cup brown sugar
- 1 pinch ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon table salt
- 2 garlic cloves, chopped
- 1 large onion, finely minced
- 1-1/4 cups malt or white wine vinegar
- 2 sterilized jars
- Peel the mangoes, remove the pits, and cut the flesh into small cubes. Put the fruit in a bowl with the brown sugar, turmeric, cinnamon, and ginger. Mix thoroughly and set aside, covered, for about two hours.
- Put the cubes of mango into a thick-bottomed pan and add the salt, vinegar, garlic, and onion. Bring the mixture to a simmer and then cook it over low heat for about 2-1/2 hours. The chutney will slowly thicken. Stir it occasionally to keep it from sticking to the pan.
- Turn off the heat and let the chutney cool for about 20 minutes. Then pour it into the jars and cap them tightly. Turn the jars over to create a vacuum.
Tip: This chutney tastes even better if you let it sit for a couple weeks. Store it in the fridge.
More from From Scratch:• Apple-Raisin Chutney Recipe • Orange Chutney Recipe with Dates
Reprinted with permission from From Scratch © 2014 by Lark Crafts, an imprint of Sterling Publishing Co., Inc. Photography by Charlotte Lascéve. Purchase this book from our store: From Scratch.
Do you want to take the delicacies of France into your kitchen and dining room? Laurence and Gilles Laurendon allow you to do just that in From Scratch (Lark Crafts, 2014), with more than 100 recipes for cheeses, yogurts, brioches and more. This Easy Mango Chutney Recipe is from Chapter 5, “Buillons and Condiments.”
Buy this book from the Mother Earth Living store: From Scratch.