Mango Chutney
Sweet and tangy with a bit of kick, this Mango Chutney is quite tasty! It's a versatile ingredient you can use in a lot of different recipes.
Prep Time20 minutes mins
Cook Time40 minutes mins
Passive Time5 hours hrs
Total Time5 hours hrs
Servings: 7 - 250 ml jars
Author: Francine Lizotte
Course: Condiments
Cuisine: Fusion, Indian
Keyword Canning, Dairy Free, Easy Recipe, Gluten Free, Low Sodium, Marinades & Sauces, Vegan & Vegetarian
- 2 tbsp. olive oil tips & tricks
- 1 tsp. red pepper flakes
- 1 cup white onions, finely chopped
- 1 cup red peppers, finely chopped
- 1/4 cup fresh ginger, minced
- 6 large mangoes (about 7 cups), peeled and cut into 1/4 inch pieces tips & tricks
- 1 cup pineapple juice
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1 1/2 tbsp. curry powder
- 1 tsp. ground turmeric
- 1/2 tsp. allspice
- 1/4 tsp. ground Himalayan sea salt
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minutes. Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well.
Pour pineapple mixture in the saucepan and stir; season with salt and pepper.
Turn the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium and simmer until it thickens, about 35 to 45 minutes, stirring often.
Pour hot chutney into prepared jars and process in the water bath for 15 minutes.