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.
Ingredients
- 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 pink salt
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
Directions
- 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.