India / Sauces & condiments
Mango Chutney (Chunky)
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.
Ingredients
- mangoes, firm, under-ripe; cubed6
- raisins75 g
- cider vinegar, 1 cup250 ml
- light brown sugar, packed; 1 cup200 g
- garlic, finely chopped2 tbsp
- onion, medium; finely chopped; ½ cup1
- fresh ginger, scraped and minced1 1/2 tbsp
- salt2 tsp
- cayenne pepper1/4 tsp
- black pepper, freshly ground1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Dissolve the sugar and salt in the vinegar and boil for 15 minutes.
Add mangoes, raisins, and onion and bring to the boil again.
Reduce the heat to low, and simmer for 15 minutes, stirring constantly to prevent sticking.
Add the garlic, ginger and seasoning and simmer for 5 minutes.
Remove from heat and allow to cool before serving.
Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months.
