It’s been awhile! The days feel all the same, but somehow they go by so quickly. I was finding a lot of comfort in cooking and posting earlier during the pandemic, but I stopped in the summer. Work got busier, I figured out a routine, and somehow a few months flew by. I did go through a little canning phase which was fun, though! In addition to making crabapple jelly and some pickles, I made this Sweet and Spicy Mango Chutney! It packs a lot of flavour and spice, and I can’t wait for you to try it!
Mango Chutney
Chutney is a condiment used in Indian cuisine. There are so many different kinds of chutney: coconut, cilantro, mint, tamarind, tomato, onion… the list goes on! My favourite has always been Mango Chutney. Can you go wrong with the combination of sweet, tangy, and spicy flavours? Nope!
Mango chutney is eaten in many different regions of India. The combination of fruit, sugar, and vinegar is also common in chutneys that are eaten in America and Europe.
How to Make this Sweet and Spicy Mango Chutney
Don’t let the ingredients list fool you – this mango chutney is fairly easy to make!
I like to prep all my ingredients before I start cooking – dice the onions, mince the garlic and ginger and measure the spices (you can measure them all into the same bowl since they’re going in all at the same time!). I also prep the mango in advance and measure out the raisins, sugar, and apple cider vinegar.
In a medium sauce pan, start by frying the onions, garlic, and ginger. Add all the spices and let them toast briefly before adding the mango, raisins, sugar, and apple cider vinegar. Then the waiting game! It will smell SO good that you’ll have a hard time not sneaking spoonfuls.
When the chutney is done, you can either let it cool and store it in the fridge or can it.
How to eat this Sweet and Spicy Chutney
This chutney pairs perfectly with my favourite Cauliflower Pakoras and also tastes wonderfully with my Chickpea Peanut Stew. You can serve it with dishes like Aloo Gobi, Chana Masala, Pakoras, and Samosas.
If you make this recipe, let me know by tagging me on social media @theveganharvest or commenting below!
This vegan gluten-free Sweet and Spicy Mango Chutney is a great addition to pakoras, samosas, and your favourite curry dishes!
- 2 tsp neutral oil, like canola or sunflower
- 1 small red onion, finely diced
- 2 cloves of garlic, minced
- 1 inch of ginger, grated/finely chopped
- 1/2-1 tsp red pepper flakes
- 2 tsp yellow mustard seeds
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp each of ground cinnamon, tumeric, cardamon, and clove
- 1/2 tsp salt
- 3 large mangoes, diced
- 3/4 cup raisins
- 1 1/2 cup light brown sugar
- 3/4 cup apple cider vinegar
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In a medium sized saucepan, heat the oil over medium heat. Add the onion, garlic, and ginger. Cook for 5 minutes.
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Add all the spices and the salt. Mix well and let the spices toast for 1 minute.
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Add the diced mango, raisins, brown sugar, and apple cider vinegar. Bring the chutney to a boil then turn it down to medium-low heat.
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Let the chutney simmer for 60 to 75 minutes, making sure to stir it every once in awhile to ensure it is not sticking to the bottom of the pan.
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For storage in the fridge: let the chutney cool and store in a large jar (or a few smaller jars) and keep the in the fridge.
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For canning: place the warm chutney in sterilized jars and process in a water bath for 10 minutes. Remove the jars and let them stand for 24 hours before storing in a cool dark place.
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This is the second batch I’ve made to try and use up a huge harvest of mangoes. Loved it so much especially on sandwiches and hubby used it in a curry which was delicious. Thank you for the recipe.