Homemade Mango Chutney
Course: Condiments
Cuisine: Indian
Servings: 16 people
1x 2x 3x
Calories: 73 kcal
2 tablespoons mustard oil 1 teaspoon cumin seeds 1 chopped onion 1 tablespoon grated ginger 4 cups chopped mangoes 1 ½ cups vinegar ¾ cup water ½ cup sugar 2 teaspoons salt 1 teaspoon red chile powder ¼ teaspoon turmeric ½ teaspoon ground cardamom
Heat mustard oil.
Add cumin seed and toast for 1/2 a minute until they become fragrant.
Add onion and ginger. Saute until softened.
Add mangoes, vinegar, water , sugar, salt, red chile powder, turmeric and cardamom.
Bring to a boil.
Reduce to a simmer on medium heat. Cook for about 30-40 minutes, stirring frequently, until thickened.
Chill and store in a glass jar in the refrigerator.
Yield: approximately 2 cups
Mango Chutney will keep good in the refrigerator for up to 2 months.
Calories: 73 kcal | Carbohydrates: 13 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 293 mg | Potassium: 84 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 498 IU | Vitamin C: 16 mg | Calcium: 9 mg | Iron: 1 mg