Fiery Mango Ginger Chutney
This Fiery Mango Ginger Chutney combines the sweetness of ripe mangoes with the spicy kick of ginger and chilies, making it a delicious accompaniment to a variety of dishes. Perfect for enhancing your Indian meals, this chutney can elevate your favorite curries, grilled meats, or even spread on sandwiches. Its bold flavors and vibrant colors make it not only a treat for the taste buds but also a beautiful addition to your table. Enjoy the delightful contrast of heat and sweetness that this chutney offers, and impress your guests with this easy-to-make, quintessential condiment!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Mature green mangoes
4 lbs (Peel and chop into chunks.)
Large onion
1 (Finely chop.)
Green gingerroot
8 ounces (Peel and coarsely chop.)
Garlic cloves
2 (Crush.)
Brown sugar
3 lbs (None.)
Yellow chilies
2 ounces (Finely chop.)
Salt
3 teaspoons (None.)
Vinegar
4 cups (None.)
Currants
2 lbs (None.)
Raisins
2 lbs (None.)
Instructions
1
Begin by washing the mangoes thoroughly. Peel and chop them into chunks.
2
Finely chop the onion, peel the ginger, and crush the garlic cloves.
3
Using a food chopper or food processor, process the mangoes, onion, gingerroot, and garlic together until coarse in texture.
4
In a large mixing bowl, combine the processed mixture with brown sugar, yellow chilies (finely chopped), salt, and vinegar. Add the currants and raisins, mixing well.
5
Cover the mixture and let it stand overnight at room temperature to allow the flavors to meld.
6
The next day, transfer the mixture to a large pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer rapidly, stirring frequently, until the chutney thickens (about 45-60 minutes).
7
Once thickened, remove the pot from heat and let it cool slightly.
8
While the chutney is still warm, carefully ladle it into hot sterilized pint jars, leaving a little space at the top. Seal the jars immediately.
9
Allow the chutney to cool completely before storing it in a cool, dark place. Enjoy your homemade fiery mango ginger chutney for up to a year!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fiery Mango Ginger Chutney?
It is a sweet and spicy condiment made from mature green mangoes, fresh gingerroot, and yellow chilies.
What type of mangoes are best for this recipe?
Mature green mangoes are recommended for their firm texture and tart flavor profile.
How much mango is required?
The recipe calls for 4 lbs of mature green mangoes, peeled and chopped into chunks.
What provides the heat in this chutney?
The spicy kick comes from 8 ounces of fresh gingerroot and 2 ounces of finely chopped yellow chilies.
Can I use white sugar instead of brown sugar?
Brown sugar is preferred for its rich molasses flavor, but white sugar can be used as a substitute.
How long does the cooking process take?
The mixture needs to simmer rapidly for approximately 45 to 60 minutes until it thickens.
Is this chutney vegetarian?
Yes, this recipe is suitable for vegetarians as it contains only plant-based ingredients.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free.
Can I substitute fresh ginger with ground ginger powder?
Fresh green gingerroot is essential for the specific texture and bold flavor of this fiery chutney.
Why is vinegar used in this recipe?
Vinegar acts as a preservative and adds a necessary tanginess to balance the high sugar content.
How should the finished chutney be stored?
Store the sealed, sterilized jars in a cool, dark place to maintain its quality.
What is the shelf life of this homemade chutney?
When properly sealed and stored in a cool place, it can last for up to one year.
Do the mangoes need to be peeled?
Yes, you should thoroughly wash, peel, and chop the mangoes before processing.
Can I reduce the amount of sugar in the recipe?
Sugar is a key preservative; reducing it significantly may affect the safety and shelf life.
What dishes pair well with this chutney?
It is excellent with Indian curries, grilled meats, or used as a flavorful spread in sandwiches.
Can I use red chilies instead of yellow chilies?
Yes, you can substitute red chilies, though it may change the final color and heat intensity.
Why does the mixture need to stand overnight?
Letting it stand allows the flavors to meld and the fruit to release its natural juices before cooking.
What should the texture be after processing?
The mangoes, onion, ginger, and garlic should be processed until they reach a coarse texture.
Can I use a blender instead of a food processor?
A food processor is better for achieving a coarse chop without turning the ingredients into a liquid.
How many garlic cloves are used?
The recipe requires 2 garlic cloves, which should be crushed before processing.
Are both currants and raisins necessary?
Yes, the combination of 2 lbs of currants and 2 lbs of raisins adds a unique depth and sweetness.
Can I double the recipe?
Yes, the recipe can be doubled if you have a large enough pot to prevent the mixture from boiling over.
Do I need to use sterilized jars?
Yes, using hot sterilized pint jars is essential for safe long-term preservation of the chutney.
How much does one batch yield?
Given the large volume of fruit and sugar, it yields several pint-sized jars.
Is this chutney very spicy?
Yes, it is designed to be fiery, featuring both a large amount of ginger and hot chilies.
Can I omit the onion?
You can omit the onion, but it provides a savory depth that balances the sweet mango.
What kind of vinegar should I use?
The recipe calls for 4 cups of vinegar; standard white vinegar or cider vinegar work well.
Can I add other spices like cumin?
While you can experiment, this recipe is optimized for the specific mango and ginger profile.
Is this recipe vegan?
Yes, this chutney is vegan as it contains no animal-derived ingredients.
Can I use frozen mangoes?
Fresh green mangoes are ideal for texture, but frozen mango chunks can be used if fresh is unavailable.