Bong Long Reader

Sweet, Spicy & Tangy-A Step-by-Step Guide to Homemade Mango Chutney

➤Start with Ripe or Semi-Ripe Mangoes:
Choose mangoes that are slightly firm for a balance of sweetness and tartness-Alphonso or Kesar work well.
➤Peel and Dice the Mangoes:
Peel the skin and chop the mango flesh into small, even cubes for consistent cooking and flavor absorption.
➤Gather the Essential Ingredients:
Common ingredients include sugar, vinegar, ginger, garlic, chili flakes, mustard seeds, cumin, and salt.
➤Heat Oil and Temper Spices:
In a pan, heat a little oil and sauté mustard seeds, cumin seeds, and minced garlic and ginger until aromatic.
➤Add Mango and Cook Down:
Add the diced mangoes and stir for a few minutes before adding sugar and vinegar to begin the chutney base.
➤Simmer Until Thickened:
Let the mixture simmer on low heat for 30–45 minutes, stirring occasionally, until it reaches a thick, jam-like consistency.
➤Adjust Spice and Sweetness Levels:
Taste and tweak the chutney by adding more sugar for sweetness or chili for heat, depending on your preference.
➤Cool Before Storing:
Let the chutney cool completely before transferring to sterilized jars to preserve freshness and extend shelf life.
➤Store in the Fridge or Can for Later:
Store in the refrigerator for up to a month, or process in hot water for long-term storage if canning.
➤Delicious Pairing Ideas:
Mango chutney pairs perfectly with curries, grilled meats, cheese platters, samosas, or even as a sandwich spread.