Mango Chutney is a Caribbean treasure that brings together the sweetness of ripe mangoes, the tanginess of tamarind, and a medley of spices for a condiment that pairs perfectly with curries, roti, or even as a dipping sauce. This recipe delivers layers of spicy, sweet, and tangy flavors that make every bite a mini flavor explosion.
How to Make Mango Chutney
Imagine the rich aroma of caramelized brown sugar blending with tangy vinegar and the fiery kick of Scotch Bonnet peppers. Each ingredient brings its unique note to the symphony, creating a harmonious balance of flavors.
It all starts with a pot, where the heat works its magic. Roasted Anaheim peppers and fiery Scotch Bonnets are combined with apple cider vinegar, salt, and sugar. The vinegar cuts through the sweetness while the peppers lend just the right amount of heat.
Then, the star of the show, the fresh mangoes joins the party, bringing natural sweetness and juiciness. Chopped onions and garlic add depth, while golden raisins contribute bursts of fruity tang. The tamarind paste brings a sharp, tangy edge that ties everything together, and the grated ginger and lime juice brighten up the whole mix.
The spices, cinnamon, cloves, mustard seeds, and celery seeds infuse the chutney as it simmers low and slow, melding the flavors into one cohesive masterpiece. After a night in the fridge, the chutney reaches its full potential, ready to elevate your dishes to a whole new level.
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Mango Chutney
Equipment
Ingredients Â
- 2 Anaheim peppers roasted, peeled, diced
- 2 hot chili peppers e.g., Scotch Bonnet or Habañero, seeded and minced
- 2 cups apple cider vinegar
- 1 tbsp salt
- 3 cups brown sugar
- ¼ cup tamarind paste
- 4 small green mango peeled and diced
- 2 small onions finely chopped
- 6 oz golden raisins
- ½ tsp celery seeds
- 3 garlic cloves minced
- 1 tbsp grated ginger
- Juice of 1 large lime
- ¼ cup whole cloves
- 1 tbsp cinnamon
- 1 tbsp whole mustard seeds
InstructionsÂ
Prepare the Base
- In a large pot, combine the diced Anaheim peppers, minced hot chili peppers, apple cider vinegar, salt, and brown sugar.2 Anaheim peppers, 2 hot chili peppers, 2 cups apple cider vinegar, 1 tbsp salt, 3 cups brown sugar
- Cook over medium heat, stirring occasionally, until the sugar completely dissolves.
Add the Flavorful Ingredients
- Stir in the tamarind paste, diced mangoes, chopped onions, golden raisins, celery seeds, minced garlic, grated ginger, and lime juice.¼ cup tamarind paste, 4 small green mango, 2 small onions, 6 oz golden raisins, ½ tsp celery seeds, 3 garlic cloves, 1 tbsp grated ginger, Juice of 1 large lime
- Add the whole cloves, cinnamon, and mustard seeds to the pot. Stir to distribute the spices evenly.¼ cup whole cloves, 1 tbsp cinnamon, 1 tbsp whole mustard seeds
Simmer to Perfection
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 4 hours, stirring occasionally to prevent sticking.
Rest the Chutney
- Remove the pot from the heat. Cover and let the chutney sit at room temperature for 2 hours to allow the flavors to meld.
Refrigerate and Serve
- Transfer the chutney to airtight containers and refrigerate overnight.
- Serve chilled or at room temperature as a condiment or dipping sauce.
