Mango Chutney with Chili

Recipe for a fruity and spicy Mango Chutney

This fresh and fruity homemade Mango Chutney doesn’t only go well with Indian dishes, it’s also super delicious with fish and seafood, as a sauce for raclette, for the cheese plate, or as an exotic topping.

Ingredients (for approx. 4 jam jars)

2 ripe Mangos

1 onion (chopped finely)

20 g ginger (grated or finely chopped)

2 fresh Chillies (with seeds removed, cut into small slices)

3 Limes (squeezed)

50 ml white Balsamic vinegar or fruit vinegar

3 tbsp. cane sugar

Turmeric

Preparation

Peel the mangoes, remove their stones and cut the fruit into small 3-5 mm pieces. Let the cane sugar caramelise in a hot pan, and deglaze with the lime juice and vinegar. Add the diced onion, the ginger and the chili slices, and let it simmer on a low heat for approx. 5 minutes.
Then add the mango slices and let everything simmer for 30 minutes on a low heat. Add more water or vinegar if required. Season to taste with turmeric. This amount makes approx. 500 ml chutney.

Storability

Fill jam jars which have been sterilised in boiling water with the hot chutney. Close the lids tightly and turn the jars upside down to create a vacuum. Unopened, the jars can be stored for approx. half a year. An opened jar should be stored in a cool place and used within a week.

A glass of homemade Mango Chutney is also a great Christmas gift, or is perfect as something to bring along to a dinner invitation.