Mango Chutney
Prep time: 
Cook time: 
Total time: 
Yield: About 2 cups
 
Ingredients
  • 1 tablespoon light olive oil
  • 1 large clove garlic, crushed
  • ½-inch piece fresh ginger, grated
  • 1 teaspoon black nigella seeds
  • ¾ teaspoon crushed red pepper flakes (more or less to taste)
  • ¾ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon garam masala spice mix
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground mustard seed
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground fenugreek
  • ¾ cup (150 g) coconut palm sugar
  • ½ cup (120 ml) coconut vinegar (or apple cider vinegar)
  • ½ cup (120 ml) water
  • 2 medium-large unripe but not totally green mangos, peeled and chopped into large pieces (about 1¼ lbs/3½ cups of chopped mango)
Instructions
  1. Heat the oil over medium heat; once hot, add the garlic and ginger and cook for 10 seconds, stirring constantly. Add all the spices and cook 20 seconds more, stirring constantly.
  2. Add the sugar, vinegar, water, and mangos. Bring to a simmer, and then cover the pot and boil until the mango is soft and the chutney is thickened (remember it will thicken more as it cools though), about 20 to 25 minutes, stirring occasionally.
  3. Cool to room temperature, then cover and store refrigerated.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/mango-chutney/