Mango Chili Jam
Sweet, spicy, and irresistibly tangy, this Mango Chili Jam is the ultimate condiment to elevate your meals. Made with juicy ripe mangoes, fiery red chilies, and a hint of fresh ginger, this vibrant jam strikes the perfect balance between sweetness and heat. Enhanced with zesty lime juice and apple cider vinegar, it delivers a bright, tropical flavor with just the right amount of zing. Perfect as a glaze for grilled meats, a dip for crispy appetizers, or a spread for your favorite bread, this versatile jam is surprisingly easy to make at home. With just 15 minutes of prep and a simmer on the stove, you’ll have jars of golden goodness ready to enjoy or gift. Whether you’re a fan of bold flavors or looking to spice up your homemade preserves, this Mango Chili Jam recipe is a must-try!
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Recipe Information
Ingredients
- 500 grams (peeled and diced) Ripe mangoes
- 250 grams Granulated sugar
- 2 whole (finely chopped) Red chilies
- 1 teaspoon (grated) Fresh ginger
- 2 tablespoons (freshly squeezed) Lime juice
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoon Salt
- 100 milliliters Water
Instructions
Peel, pit, and dice the mangoes until you have 500 grams of fruit. Finely chop the red chilies, removing the seeds if you prefer less heat.
In a medium-sized pot, combine the diced mangoes, granulated sugar, red chilies, grated ginger, lime juice, apple cider vinegar, salt, and water.
Place the pot over medium heat and stir to dissolve the sugar.
Once the mixture starts to bubble, lower the heat to a simmer and cook for about 30-35 minutes, stirring occasionally.
Use a potato masher or an immersion blender to break down the mango chunks into a smoother consistency, leaving a few small pieces for texture if desired.
Continue cooking for another 5-10 minutes or until the jam thickens. To test for doneness, place a small spoonful of the jam on a cold plate. If it wrinkles slightly when pushed with your finger, the jam is ready.
Carefully pour the hot jam into sterilized jars, leaving about 1 cm of headspace. Seal tightly with sterilized lids.
Allow the jars to cool completely before storing in the refrigerator for up to 4 weeks or processing in a water bath for long-term storage.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 160.4 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 485 mg | 10% | |
*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.
