Mango Chutney
Raise your hand if you like mangoes! I’m definitely raising both my hands right now! Whether enjoyed in a smoothie, stirred into a salsa, added to a salad or simply eaten whole with juice dripping down your chin & fingers, there are endless ways to soak up this exotic fruit.
In France, the Winter months are the ideal time to enjoy ripe & delicious mangoes. With that in mind, I headed over to my local food market to bring home a handful of mangoes & went straight to the kitchen. Apron on, pots & chopping boards out & let’s get cooking!
Sweet, spicy, tangy & fruity, you’ll want to spread this Mango Chutney on everything! From grilled cheese sandwiches, to baked salmon, veggie curries or that ever so luscious cheese-board. It also makes for the perfect gift this Festive season. Simply transfer the chutney into sterilised jars, leave to cool, add some fun labels & see your loved ones enjoy your gift for months to come! Enjoy!
- Vegan Recipe -
MANGO CHUTNEY
1 tablespoon of extra virgin olive oil
½ teaspoon of mustard seeds
½ teaspoon of cumin seeds
½ teaspoon of fennel seeds
¼ teaspoon of coriander seeds
1 shallot, finely minced
1 tablespoon of ginger, peeled & minced
¼ teaspoon of ground turmeric
650g of fresh mango
240ml of apple cider vinegar
200g of brown unrefined sugar
1 teaspoon of Fleur de Sel
½ teaspoon of red pepper flakes (optional)
Peel and roughly dice the mangoes.
Heat a drizzle of olive oil in a large pot over medium-high heat.
Add the mustard seeds, cumin seeds, fennel seeds and coriander seeds. Sauté until the seeds start to pop.
Stir in the minced shallot and ginger for about 2 minutes, until beginning to soften.
Add the diced mango, turmeric, vinegar, sugar, salt and red pepper flakes (optional). Stir to combine and bring to a simmer.
Reduce the heat and continue cooking for 40-45 minutes while stirring often, until the mixture has thickened.
Chutney can be made ahead of time and stored for up to 2 months in the refrigerator (in a sealed jar), for several months in the freezer or up to a year when processed in a water bath:
For Storage: Pour the chutney into sterilised glass jars. Seal the jars hermetically and leave to cool completely before storing in the refrigerator or the freezer.
For Canning: Pour the chutney into sterilised glass jars. Seal the jars hermetically and process in a boiling water bath for 10-12 minutes. Remove the jars from the pot and leave to sit at room temperature. Store in the pantry for up to a year.