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Mango Chutney
Whether it's mango season or you're serving a homemade Indian feast, this spiced mango chutney recipe with red pepper and onion delivers.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 20 min👤 Melissa Roberts📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●pot
📝 Preparation Steps
1
Toss 3 lb. mangoes, peeled and cut into ½" cubes, with ⅓ cup distilled white vinegar, ⅓ cup (packed; 70 g) dark brown sugar, ⅓ cup golden raisins, and 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl. Set aside.
2
Mince and mash 1 (1") piece fresh ginger, peeled and chopped, 1 Tbsp. chopped fresh jalapeño including seeds, and 3 garlic cloves, chopped, to a paste with remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt using a large heavy knife; stir in ¾ tsp. ground cumin, ¾ tsp. ground coriander, and ½ tsp. turmeric.
piece fresh ginger, peeled and chopped1 (1")
3
Heat 2 Tbsp. vegetable oil in a 4-qt. heavy pot over moderately high heat until hot but not smoking, then sauté 1 medium onion, chopped, and 1 red bell pepper, cut into ¼" dice, stirring occasionally, until golden, 8–⏱️ 10 minutes. Add ginger-garlic paste and 1 (3") cinnamon stick; reduce heat to moderate and cook, stirring, ⏱️ 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about ⏱️ 30 minutes. Discard cinnamon stick and cool chutney, uncovered, to room temperature, about ⏱️ 45 minutes. Do Ahead: Chutney can be prepared 1 week ahead; refrigerate after cooling. Editor’s note: This mango chutney recipe was first printed in the April 2004 issue of ‘Gourmet’ as ‘Mango and Red Pepper Chutney.’
. vegetable oil2 Tbspmedium onion, chopped1red bell pepper, cut into ¼" dice1cinnamon stick1 (3")
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