Mango Chutney Sauce
Chutney sauce history and recipe.
Servings: 2 cups
Ingredients
- 2 ripe mangoes peeled and diced
- 1 small onion finely chopped
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 1 tablespoon fresh ginger grated
- 1 clove garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon red chili flakes or to taste
- ½ teaspoon salt
- ¼ cup raisins optional
- 1 tablespoon lemon juice
Instructions
Prepare the Mangoes
- Start by peeling and dicing the mangoes. Set them aside.
Cook the Onions
- Heat a small amount of oil in a medium saucepan over medium heat. Add the finely chopped onions and cook until they become soft and translucent about 5 minutes.
Add the Aromatics
- Stir in the grated ginger and minced garlic. Cook for an additional 1-2 minutes until fragrant.
Combine Ingredients
- Add the diced mangoes, brown sugar, apple cider vinegar, ground cumin, coriander, cinnamon, cloves, red chili flakes, and salt to the saucepan. If using raisins, add them as well.
Simmer
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally. The chutney should thicken and the flavors will meld together.
Finish and Store
- Once the chutney reaches your desired consistency, stir in the lemon juice. Remove from heat and let it cool. Transfer the chutney to sterilized jars and store them in the refrigerator.
Notes
You can serve this sauce over lots of your favorite meals including pan fried or grilled chicken breasts, pork loin or tenderloin, vegetables or even a firm white fish.