Mango Chili Chutney
Simple and delicious. Your belly needs this ;)
Servings 20 people
Calories 95kcal
Ingredients
- 3 mangoes peeled and roughly chopped
- 3 cloves garlic
- 1 tbsp ginger grated
- 2 red chilis finely chopped
- 300 g sugar
- 150 ml white vinegar
- 1/4 tsp cinnamon
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp cardamom
- 1 tsp salt
- 1/4 tsp ground cloves
- 1 tbsp olive oil
- 3 tbsp black sesame seeds
Instructions
- Add oil to a medium saucepan and on medium heat saute the garlic, ginger & chili
- Add spices and saute for a further minute
- Add mango, sugar, salt & vinegar and cook on low for 30 mins until mangoes are soft. You can leave it chunky or mash with a fork/potato masher for a smoother chutney
- Remove from heat and stir in black sesame seeds
Notes
Essential Tools
- chopping board
- chef knives
- measuring equipment
- medium saucepan
- wooden spoon
- potato masher
Tips/Tricks
- the heat level on this is probably just below medium so feel free to add a further chili to liven it up some more
- I used R2E2 mangoes in this but truthfully you can use any mango you want. The calypso will prob require a touch more cook time or to be cut into smaller pieces and the honey gold a little less sugar to counteract the taste of them
- Once cooled store in an airtight container in the fridge and enjoy this at every chance you get!
- If you want a fresher, brighter chutney then you can make it omitting some of the spices/Indian flavours. Leave out the cloves, cardamom, coriander and reduce the cumin by half. Still makes a good chutney but I like the little Indian spice kick in mine.
Nutrition
Calories: 95kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 379IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg