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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India

Mango Chutney (Chunky)

Serves 12 · 60 minutes

| South Asian cuisine Mango chutney is a specialty chutney of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways and can be served with poppadoms or with the main course.

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 6 firm under-ripe mangoes, cubed
  • 75 g raisins
  • 250 ml (1 cup) cider vinegar
  • 200 g (1 cup) packed light brown sugar
  • 2 tbsp garlic, finely chopped
  • 1 ea. (½ cup) finely-chopped medium onion
  • 1½ tbsp fresh ginger, scraped and minced
  • 2 tsp salt
  • ¼ tsp cayenne pepper
  • ¼ tsp freshly ground black pepper

Method

  1. Dissolve the sugar and salt in the vinegar and boil for 15 minutes.
  2. Add mangoes, raisins, and onion and bring to the boil again.
  3. Reduce the heat to low, and simmer for 15 minutes, stirring constantly to prevent sticking.
  4. Add the garlic, ginger and seasoning and simmer for 5 minutes.
  5. Remove from heat and allow to cool before serving.
  6. Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months.