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🍽️ Fresh Mango Chutney

93 kcal · 30 min · 4 servings

Fresh Mango Chutney Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse two screw-top jars (400 milliliters each) with boiling water.
  2. 2. Place the jars upside down on a kitchen towel and let them drain.
  3. 3. Peel the mangoes and cut the flesh away from the pits.
  4. 4. Weigh 750 grams of mango flesh.
  5. 5. Cut the mango into cubes of about 5 millimeters.
  6. 6. Peel the ginger.
  7. 7. Cut the ginger into thin strips.
  8. 8. Halve the chili peppers lengthwise.
  9. 9. Remove the seeds from the chili peppers.
  10. 10. Rinse the chili peppers carefully.
  11. 11. Cut the chili peppers into very fine strips.
  12. 12. Halve the limes.
  13. 13. Squeeze the juice from the limes.
  14. 14. Measure 75 milliliters of lime juice.
  15. 15. Mix the lime juice with the vinegar.
  16. 16. Put the coconut blossom sugar into a pot.
  17. 17. Heat the sugar while stirring constantly.
  18. 18. Let the sugar melt until it is liquid and light brown.
  19. 19. Add the ginger strips to the liquid sugar.
  20. 20. Add the chili strips to the pot.
  21. 21. Carefully deglaze the mixture with the lime-vinegar mixture.
  22. 22. Let the mixture boil for 2 to 3 minutes.
  23. 23. Add the mango cubes to the pot.
  24. 24. Cook the chutney over low heat.
  25. 25. Stir the chutney frequently.
  26. 26. Let the chutney simmer for 45 minutes.
  27. 27. Add up to 200 milliliters of water gradually if the chutney becomes too dry.
  28. 28. Fill the hot chutney into the prepared jars.
  29. 29. Seal the jars with the lids.
  30. 30. Place the sealed jars upside down on the kitchen towel.
  31. 31. Let the jars stand for 5 minutes.
  32. 32. Then place the jars upright again.

Nutrition per serving