Servings: 50 tbsp
Calories: 26kcal
Ingredients
- 750 gram raw mangoes seeds included
- 200 gram sugar
- 1/2 tsp red chilli powder
- 1/2 tbsp cumin seeds roastely and coarsely ground
- 3/4 tbsp salt
Instructions
- Wash the mangoes thorougly and then completely dry them. The mangoes should not have any water on them. Also make sure that all the pans, spoons and pots are all completely dry too
- Peel the mangoes and slice into small pieces. Throw away the seed
- Use the food processors to grate the mangoes (or you can use a mixer or a hand grater). You don't want to do it too fine or too coarse.
- Set a thick-bottom pan on heat and start cooking the mangoes.
- Cook on low heat until the colour of the mango mix changes from white to lightish yellow. Stir continuously to prevent it sticking to the bottom of the pan. About ten minutes or less
- Add sugar and turn the heat to high. Start off adding only half of the sugar if the mangoes are sweet. Taste the chutney to see if more sugar is needed. Add more sugar if needed. Continue to stir until the sugar dissolves and mixture becomes sticky. It takes abour 7-8 minutes for the sugar to dissolve
- Once the mixture is sticky, add salt, chilli powder and roasted cumin seeds. Mix well and turn off the heat
- Once the chutney cools down, store it in a glass container. Don't use metal or plastic container for storage as the chutney will spoil. Also make sure to always use a completely dry spoon to take out the chutney. Enjoy!
Notes
Try to use raw mangoes with fibrous flesh. All pots, pans, knives and spoons should be completely dry as otherwise the mango chutney will spoil
Mango chutney would last for 5-6 months or even longer if stored in a fridge I use demerara to get the slightly reddish colour. But if you are using plain white granulated sugar, replace 2 tbsp of sugar with either brown sugar or shakar (in India). This gives a lovely colour to the chutney.
Mango chutney would last for 5-6 months or even longer if stored in a fridge I use demerara to get the slightly reddish colour. But if you are using plain white granulated sugar, replace 2 tbsp of sugar with either brown sugar or shakar (in India). This gives a lovely colour to the chutney.
Nutrition
Sodium: 105mg | Calcium: 2mg | Vitamin C: 5mg | Vitamin A: 162IU | Sugar: 7g | Fiber: 1g | Potassium: 25mg | Calories: 26kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 7g | Iron: 1mg
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