Dried Mango Chutney
Elevate your condiment game with this irresistibly tangy and spiced Dried Mango Chutney! Bursting with sweet and savory flavors, this recipe combines tender rehydrated mango slices with a medley of aromatic spices like cumin, coriander, and turmeric, balanced with a touch of brown sugar and the acidity of white vinegar. The addition of grated ginger, minced garlic, and red chili flakes adds a delightful kick, making it the perfect accompaniment to Indian curries, grilled meats, and even cheese boards. Easy to prepare in just 40 minutes, this luscious chutney thickens to a jam-like consistency and stores beautifully for up to two weeks. Whether you’re looking to enhance your favorite dishes or add a gourmet twist to sandwiches, this dried mango chutney is a must-try addition to your kitchen repertoire!
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Recipe Information
Ingredients
- 200 grams dried mango slices
- 500 ml water
- 100 grams brown sugar
- 100 ml white vinegar
- 1 tablespoon ginger (grated)
- 2 cloves garlic (minced)
- 1 teaspoon red chili flakes
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds (crushed)
- 0.5 teaspoon salt
- 0.25 teaspoon ground turmeric
Instructions
In a medium-sized bowl, soak the dried mango slices in 500 ml of warm water for about 30 minutes, or until softened.
Once softened, transfer the mango slices and soaking water to a medium saucepan.
Add the brown sugar, white vinegar, grated ginger, minced garlic, red chili flakes, cumin seeds, crushed coriander seeds, salt, and ground turmeric into the saucepan.
Place the saucepan over medium heat and bring the mixture to a gentle boil while stirring occasionally to dissolve the sugar.
Reduce the heat to low and simmer the mixture for 25-30 minutes, stirring occasionally, until the mango slices are tender and the mixture thickens to a jam-like consistency.
Taste and adjust the seasoning as needed, adding more sugar for sweetness or chili flakes for heat.
Remove the saucepan from the heat and let the chutney cool to room temperature.
Once cooled, transfer the chutney to a clean, sterilized jar and store it in the refrigerator for up to 2 weeks.
Serve the dried mango chutney as a condiment with Indian curries, grilled meats, sandwiches, or cheese platters.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 284.0 g | 103% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 251.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
