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Source: Freepik

Simple Sweet Fresh Mango Chutney

This Sweet Mango Chutney is a perfect companion to sandwiches, cheeses, or grilled meats!

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Ingredients

number of servings
30
  • 4 ripe mangoes (peeled, pitted and diced) Added to
  • 2 cups white sugar Added to
  • 1 onion, finely chopped Added to
  • 12 Cup apple cider vinegar Added to
  • 2 cloves garlic, finely minced Added to
  • 1 tablespoon fresh ginger, grated Added to
  • 12 teaspoon ground turmeric Added to
  • 12 teaspoon ground cinnamon Added to
  • 12 teaspoon ground cloves Added to
  • 12 teaspoon ground nutmeg Added to
  • 1 teaspoon salt Added to
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Directions

105 min.
1. Step

Start by preparing your mangoes. I've learned the easiest way to peel and dice mangoes is by using a sharp knife and cutting down on either side of the pit. Then, simply scoop out the pulp and chop it into small cubes.

2. Step

Combine all ingredients - mangoes, sugar, onion, vinegar, garlic, ginger, turmeric, cinnamon, cloves, nutmeg, and salt - in a large non-reactive pot. From my experience, it's best to use a stainless steel pot as reactive pots can interfere with the taste and color of your chutney.

3. Step

Over medium-high heat, bring the mixture to a boil. Stir occasionally to ensure that sugar dissolves completely. This stage is important as any undissolved sugar can crystallize and ruin the consistency of your chutney.

4. Step

Once your mixture has reached a boil, reduce the heat to low and let it simmer, uncovered, for about 90 minutes. Stir occasionally to prevent the chutney from sticking at the bottom of the pot.

5. Step

The chutney is ready when it thickens to a jam-like consistency and the mangoes are tender - another tip from my kitchen to yours, your chutney will thicken more as it cools, so don't worry if it seems a bit runny while it's still hot.

6. Step

Allow the chutney to cool. Once it has reached room temperature, spoon the chutney into clean, sterilized jars, and store them in the refrigerator.

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