Mango Chutney Recipe: A Traditional South Indian Delight for Every Meal

Mango chutney is a popular condiment from the South Indian coastal state of Andhra Pradesh. Known for its sweet and tangy flavour, this chutney pairs well with poppadoms or main dishes. It is a versatile addition to any meal, offering a burst of flavour that complements various foods.

• 6 firm under-ripe mangoes, cubed
• 75 g raisins
• 250 ml (1 cup) cider vinegar
• 200 g (1 cup) packed light brown sugar
• 2 tbsp garlic, finely chopped
• 1 medium onion, finely chopped (½ cup)
• 1½ tbsp fresh ginger, minced
• 2 tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp freshly ground black pepper

• Saucepan
• Wooden spoon for stirring
• Measuring cups and spoons
• Knife and chopping board

Procedure

1. Dissolve the sugar and salt in the vinegar in a saucepan. Boil for 15 minutes.
2. Add mangoes, raisins, and onion. Bring to a boil again.
3. Reduce heat to low. Simmer for 15 minutes, stirring constantly to prevent sticking.
4. Add garlic, ginger, cayenne pepper, and black pepper. Simmer for another 5 minutes.
5. Remove from heat and allow to cool before serving.
6. This chutney can be refrigerated safely for up to six months due to its high sugar and acid content.

Nutritional Values

This mango chutney can be served with hot rice or bread. It also works as an excellent spread on sandwiches. If not too spicy, it can be used as a dip for tortilla chips. You can also serve it with yoghurt or curd. Adjust the salt and spices according to your taste preferences.