Papaya Mango Chutney
Bright, bold, and bursting with tropical flavor, this Papaya Mango Chutney is the perfect balance of sweet, tangy, and subtly spiced. Made with juicy ripe papaya, succulent mango, and a medley of warm spices like cinnamon and cumin, this chutney is elevated by a hint of heat from red chili flakes and a zesty kick of lime juice. Slowly simmered with fragrant ginger, garlic, and apple cider vinegar, the chutney thickens into a vibrant, jam-like consistency that's ideal for pairing with grilled meats, roasted vegetables, or a cheeseboard. Ready in just 40 minutes, this versatile condiment is as easy to make as it is to enjoy. Plus, it's an irresistible way to bring a taste of the tropics to your table!
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Recipe Information
Ingredients
- 2 cups (diced) Ripe papaya
- 1 cup (diced) Ripe mango
- 0.5 cup (finely chopped) Red onion
- 1 tablespoon (grated) Fresh ginger
- 2 cloves (minced) Garlic
- 0.25 cup Brown sugar
- 0.5 cup Apple cider vinegar
- 2 tablespoons Lime juice
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cumin
- 0.5 teaspoon Red chili flakes
- 0.5 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons (chopped, optional for garnish) Fresh cilantro
Instructions
Peel and dice the papaya and mango into small, bite-sized pieces. Finely chop the red onion, grate the ginger, and mince the garlic.
In a medium-sized saucepan, combine the diced papaya, diced mango, red onion, grated ginger, and minced garlic.
Add the brown sugar, apple cider vinegar, lime juice, ground cinnamon, ground cumin, red chili flakes, salt, and water to the pan. Stir well to combine all the ingredients.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 20-25 minutes, stirring occasionally. The chutney should thicken and the fruits should soften as they cook.
Taste the chutney and adjust seasoning, adding more salt, sugar, or lime juice, if desired. For extra heat, you can increase the red chili flakes.
Once the chutney reaches your desired consistency, remove it from the heat and let it cool to room temperature.
Transfer the chutney to a clean jar or airtight container. Store in the refrigerator for up to 2 weeks.
Optional: Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 103.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 2047 mg | 44% | |
*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.
