Mango Chutney is an incredibly flavorful, fresh condiment with a combination of sweet, savory, and spicy flavors. It goes great with meats like chicken, pork, and all kinds of seafood. It's also tasty as a dip with crunchy pita chips or soft naan!
Locate the stem and stand mango on the cutting board, stem up. The stem will be your guide to the center of the seed.
The seed inside the mango is long and flat, so you will be cutting along the seed. Slice side of the mango, along the seed, about 1/4 inch to the right and 1/4 inch to the left of the stem.
Lay both halves onto the cutting board, cut side up, and slice mango flesh length-wise and then width-wise. Do not cut through the skin!
Use a spoon to scoop out the diced flesh out of the mango skin.
Prepare your ingredients:
Dice bell pepper and red onion. Peel the ginger root and either slice it thinly or mince it. Peel, smash, and mince the garlic.
Measure remaining ingredients and combine them in the bowl. (Whisk together water, vinegar, juice, sugar, and seasonings.)
Cooking the Chutney:
Preheat a large cooking pan over medium heat and add oil.
Sauté onions and pepper until softened and garlic and ginger. Cook a few seconds, until fragrant.
Stir in mango and cook a few minutes.
Whisk the liquids mixture in a bowl one more time and pour it into the pan. Mix well.
Bring it to simmer and lower the heat to low. Close the pan with a lid and let the mixture cook for about 30 minutes, until mango and veggies are completely softened. Make sure to stir from time to time.
Take the lid off and raise the heat to medium-low. Let the mixture gently simmer uncovered until some of the liquids are cooked off, about 15-20 more minutes. Remember to stir once in a while.
Storing:
Divide the chutney among the clean jars. When they are cooled, close with air-tight lids and store in the refrigerator. Make sure to use a clean spoon each time you need to scoop out some chutney or pour some out of the jar.
Properly stored, homemade chutney can last 6-8 weeks in the refrigerator. To extend the shelf life, you can freeze it in freezer storage bags or can it.
To can chutney: Make sure to clean and sterilize the glass canning jars in hot boiling water before filling them with chutney. Fill the jars a little more than 3/4 of the way, leaving about 1/2″ off the top. Gently tap the filled jars on the cutting board to remove air bubbles. Follow the directions of your canner to process and seal the the jars properly. Label and store in a cool, dry place.
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Notes
How to Store Chutney in Jars:
Once the chutney has cooled to room temperature, place it into glass jars, close the lids tightly, and store the jars in the refrigerator. Remember to always use clean spoons to scoop some out! Properly stored, this mango chutney can stay fresh for 6-8 weeks in the refrigerator.
How to Can Chutney:
Before using your cans, make sure to clean and sterilize them in hot boiling water. Then, you can fill the cans with chutney, making sure to leave about 1/2" off the top.Gently tap the cans to make sure there are no air bubbles. Follow the directions of your canner to process and seal the jars. Label them and store them in a cool, dark place.