Mango Chutney

12 ingredients
4 steps

Ingredients

  • 2 1/2 pounds firm-ripe mangoes, peeled and diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1 red Thai chile, seeded and sliced
  • 1 (2-inch) piece ginger, peeled and grated
  • 1/4 cup currants
  • 3/4 cup packed light brown sugar
  • 1 teaspoon cardamom pods
  • 1 cinnamon stick
  • 1/2 cup cider vinegar
  • 1/2 lemon, juiced
  • 1 tablespoon chopped green onion

Directions

  1. 1
    In a large saucepan, combine all ingredients and bring to a boil over medium high-heat.
  2. 2
    Reduce the heat to low and simmer until chutney has reached a thick jam consistency, usually 25 to 30 minutes, stirring frequently to prevent scorching.
  3. 3
    Once the chutney has reached the desired consistency, remove from the heat and set aside to cool.
  4. 4
    Chutney will keep in an airtight nonreactive container in the refrigerator for up to 2 weeks.

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