Mango Chutney a Slow Cooker Easy Peasy Method Zwt 8
Bring a sweet and tangy burst of flavor to your table with this delectable Mango Chutney made effortlessly using a slow cooker! Perfectly balancing ripe mangoes with warm spices like cumin and cinnamon, and a touch of heat from red pepper flakes, this recipe offers a foolproof, "easy peasy" method to create a rich, aromatic condiment. Featuring natural sweetness from brown sugar and raisins, a zingy tang from apple cider vinegar and lemon juice, and the subtle warmth of fresh ginger, this chutney is simmered to perfection over low heat for four hours. Whether served alongside curries, grilled meats, or spread on sandwiches, this versatile and vibrant mango chutney is a must-try. With minimal prep and the convenience of slow-cooking, it’s a time-saving gem that stays fresh in the fridge for up to two weeks.
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Recipe Information
Ingredients
- 6 cups Ripe mangoes (peeled, pitted, and diced)
- 1.5 cups Brown sugar
- 1 cup Apple cider vinegar
- 1 large Yellow onion (finely chopped)
- 2 tablespoons Fresh ginger (grated)
- 4 cloves Garlic cloves (minced)
- 1 cup Raisins
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
Instructions
Peel, pit, and dice the mangoes into small chunks, ensuring you have approximately 6 cups. Finely chop the yellow onion and mince the garlic cloves. Grate the fresh ginger.
In a slow cooker, combine the diced mangoes, brown sugar, apple cider vinegar, and chopped onion. Stir gently to mix.
Add the grated ginger, minced garlic, raisins, lemon juice, ground cumin, ground cinnamon, red pepper flakes, and salt to the slow cooker. Stir all the ingredients together well.
Set the slow cooker to LOW and cover with the lid. Cook the chutney for approximately 4 hours, stirring occasionally to ensure even cooking and prevent sticking.
After 4 hours, check the consistency of the chutney. If it is too thin, remove the lid and cook for an additional 30 minutes on HIGH to thicken. Stir occasionally during this time.
Once the chutney reaches your desired consistency, turn off the slow cooker and let the mixture cool slightly.
Transfer the chutney to sterilized glass jars or airtight containers. Allow it to cool completely before storing it in the refrigerator.
Serve the mango chutney as a condiment alongside curries, grilled meats, or as a spread on sandwiches. It keeps well in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 581.8 g | 212% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 521.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4420 mg | 94% | |
*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.
