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Sweet and Spicy Mango Chutney
Prep Time
5 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
 

This vegan gluten-free Sweet and Spicy Mango Chutney is a great addition to pakoras, samosas, and your favourite curry dishes!

Course: Sides
Cuisine: chutney, Indian
Keyword: chutney, Gluten Free, Vegan
Ingredients
  • 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
Instructions

  1. In a medium sized saucepan, heat the oil over medium heat. Add the onion, garlic, and ginger. Cook for 5 minutes.

  2. Add all the spices and the salt. Mix well and let the spices toast for 1 minute.

  3. 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.

  4. 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.

  5. 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.

  6. 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.