Fresh Mango Chutney
This chutney relies on the balance between firm, slightly tart mangoes and the sharp bite of fresh ginger and vinegar. You cook it down until the fruit softens into a jam-like consistency, creating a condiment that holds its own against roasted meats or sharp cheeses.
Choosing the right mango
Look for fruit that has some give but isn't mushy. If the mango is too ripe, it will turn into applesauce; you want the pieces to retain some shape.
- heavy-bottomed stainless steel saucepan
- sharp chef's knife
- wooden spoon
What goes in.
- 3large mangoes, peeled and diced into 1/2-inch cubes
- 1/2 cupapple cider vinegar
- 1/2 cupbrown sugar
- 1 tbspfresh ginger, finely grated
- 1 tspyellow mustard seeds
- 1/2 tspred chili flakes
- 1/2 tspkosher salt
Watching the syrup
The chutney is ready when the liquid has reduced enough to coat the back of a spoon without running off immediately. Watch the bottom of the pan to ensure the sugars don't catch.
The method.
Toast the spices
Place the mustard seeds in the dry saucepan over medium heat until they begin to pop.
Combine the base
Add the vinegar, sugar, ginger, and salt. Stir until the sugar dissolves into a bubbling syrup.
Add the fruit
Fold in the diced mangoes and chili flakes. Lower the heat to medium-low.
Simmer
Cook uncovered for 25 to 30 minutes. Stir occasionally, pressing lightly on the mango pieces to help them break down slightly while leaving others intact.
Cool and store
Remove from heat once the mixture is thick. Let it cool completely in the pan before transferring to a glass jar.
Other turns to take.
Spiced with Garlic
Add two cloves of minced garlic at the same time as the ginger for a deeper, more pungent flavor.
Dried Fruit Addition
Stir in a quarter-cup of golden raisins during the last ten minutes of cooking for added texture.
When it doesn't go to plan.
Always use a stainless steel or enameled pot; reactive metals like aluminum will impart a metallic taste to the vinegar.
If you prefer a smoother chutney, use a potato masher to break down more of the fruit halfway through the cooking process.
The flavor intensifies after sitting in the refrigerator for 24 hours.
The ones that keep coming up.
How long will this last?
Kept in an airtight glass container in the refrigerator, it will remain good for up to two weeks.
Can I use frozen mangoes?
You can, but thaw and drain them well first; the excess water will significantly increase the cooking time needed to reach a thick consistency.
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