Spicy Ginger-Fig Mango Chutney Delight
Indulge in the perfect balance of sweet and spicy with this Spicy Ginger-Fig Mango Chutney Delight. This vibrant, chunky chutney bursts with the rich flavors of fresh figs, succulent mangoes, and zesty ingredients. Its unique combination of spices, including allspice and black cardamom, gives it an irresistible kick that elevates any dish. Ideal as a versatile condiment, it can enhance roasted meats, be served with sausages, or complement fried polenta squares. Mix it with mayonnaise for an exciting sandwich spread, enjoy it with curries, or treat your cheese board to this delightful accompaniment. Whether used as a glaze for chicken, shrimp, or salmon, or gifted in beautiful jars, this chutney will make your taste buds sing.
8
Servings
410
Calories
18
Ingredients
Ingredients
whole allspice
2 teaspoons (whole)
whole black peppercorn
1 teaspoon (whole)
black cardamom seed
1 teaspoon (whole)
apple cider vinegar
4 cups (none)
white balsamic vinegar
1 cup (none)
fresh figs
2 lbs (firm between green and ripe, stems removed and chopped in 8ths)
sweet onion
1 (finely chopped (Walla Walla or equivalent))
red bell pepper
1 (diced)
chili
4 (diced)
firm green mango
1 (seeded and cubed)
apple
1 (cored, removed, and diced)
raisins
1 cup (none)
light brown sugar
1 lb (none)
crystallized ginger
2.5 ounces (chopped finely)
orange zest
3 tablespoons (none)
cinnamon sticks
2 (none)
dark and yellow mustard seeds
1 teaspoon (none)
salt
2 teaspoons (none)
Instructions
1
Begin by grinding together the whole allspice, whole black peppercorns, and black cardamom seeds using a spice grinder or mortar and pestle until fine.
2
In a large saucepan, combine the ground spices with all the remaining ingredients: apple cider vinegar, white balsamic vinegar, chopped figs, finely chopped sweet onion, diced red bell pepper, diced chilies, cubed mango, diced apple, raisins, light brown sugar, chopped crystallized ginger, orange zest, cinnamon sticks, mustard seeds, and salt.
3
Heat the mixture over high heat, bringing it to a boil while stirring occasionally.
4
Once boiling, reduce the heat and let it simmer uncovered. Stir frequently, especially towards the end of cooking, to prevent the chutney from burning. Continue simmering until the mixture has thickened and resembles a thick syrup, about 60 minutes.
5
For a chunkier texture, reserve 2 cups of the chopped fruits and pepper, adding them to the mixture halfway through cooking.
6
After the chutney has thickened, remove the cinnamon sticks. Ladle the hot chutney into sterilized jars, leaving 1/4 inch of space at the top.
7
Seal the jars with lids and process them in a hot water bath for 20 minutes to ensure proper sealing and preservation.
8
Label the jars and store them in a cool, dark place for at least 3 weeks to allow the flavors to meld and develop.
9
Enjoy your homemade Spicy Ginger-Fig Mango Chutney Delight with a variety of dishes or as a gourmet gift!
Nutrition Information
0g
Fat
110g
Carbs
0.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Ginger-Fig Mango Chutney Delight?
It is a sweet and spicy condiment that features a vibrant mix of fresh figs, mangoes, and zesty spices like allspice and black cardamom.
What are the primary fruits used in this chutney recipe?
The recipe calls for fresh figs, firm green mango, apple, and raisins.
How should I prepare the whole spices for this recipe?
You should grind the whole allspice, black peppercorns, and black cardamom seeds into a fine powder using a spice grinder or a mortar and pestle.
What types of vinegar are included in the ingredients?
This chutney uses a combination of four cups of apple cider vinegar and one cup of white balsamic vinegar.
How should the fresh figs be prepared before cooking?
The figs should be firm (between green and ripe) with the stems removed and chopped into eighths.
What kind of onion is recommended for this chutney?
A finely chopped sweet onion, such as a Walla Walla or an equivalent variety, is recommended.
How do I ensure the chutney has a chunkier texture?
To achieve a chunkier consistency, reserve 2 cups of the chopped fruits and peppers and add them to the saucepan halfway through the cooking time.
How long does the chutney need to simmer on the stove?
The mixture should simmer uncovered for about 60 minutes until it thickens into a syrup-like consistency.
What should I do with the cinnamon sticks after cooking?
Once the chutney has thickened, you should remove the cinnamon sticks before jarred.
What is the required headspace when filling the jars?
Leave 1/4 inch of space at the top of the jars before sealing them with lids.
How long should the jars be processed in a hot water bath?
Process the sealed jars in a hot water bath for 20 minutes to ensure proper preservation.
How long does the chutney need to sit before it is ready to eat?
Store the jars in a cool, dark place for at least 3 weeks to allow the flavors to meld and develop.
What are some recommended serving suggestions?
It can be served with roasted meats, sausages, fried polenta squares, curries, or on a cheese board.
Can this chutney be used as a sandwich spread?
Yes, you can mix the chutney with mayonnaise to create an exciting and flavorful sandwich spread.
Can I use this chutney as a glaze for seafood?
Absolutely, it works perfectly as a glaze for shrimp or salmon.
Is this chutney suitable for poultry?
Yes, it makes an excellent glaze or accompaniment for chicken dishes.
What is the calorie count per serving?
Each serving contains approximately 410 calories.
Does this chutney contain any fat?
No, this recipe contains 0g of fat.
How many carbohydrates are in one serving?
There are 110g of carbohydrates per serving.
How many ingredients are required for this recipe?
The recipe calls for a total of 18 ingredients.
What type of ginger is used in the recipe?
The recipe uses 2.5 ounces of finely chopped crystallized ginger.
What gives the chutney its spicy kick?
The spice comes from a combination of diced chilies, black cardamom, and black peppercorns.
What type of sugar is used for sweetness?
The recipe uses 1 lb of light brown sugar.
What kind of mango is best for this recipe?
The recipe specifies using a firm green mango that has been seeded and cubed.
Does the recipe include citrus?
Yes, it includes 3 tablespoons of orange zest for added brightness.
What type of mustard seeds are used?
The recipe calls for a mixture of dark and yellow mustard seeds.
How many servings does this recipe yield?
The recipe yields 8 servings.
Is this chutney a good gift idea?
Yes, it is specifically mentioned as a gourmet gift idea when presented in beautiful jars.
What is the purpose of the 3-week waiting period?
The 3-week storage period allows the various spices and fruits to meld together for a more developed flavor profile.
How much salt is in the recipe?
The recipe includes 2 teaspoons of salt.