Description
Raw mangoes meld with zingy vinegar, warm ginger, and aromatic mustard and cumin seeds. As sugar dissolves and raisins plump, a jammy chutney emerges, its sweet-tart layers brightened by chili flakes and golden turmeric.
Ingredients
- 2 cups chopped raw mango
- 1 cup granulated sugar
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon grated ginger
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/4 cup raisins
Instructions
- Heat the vegetable oil in a saucepan over medium heat.
- Add the mustard seeds and cumin seeds and cook until they begin to pop.
- Stir in the grated ginger and minced garlic and sauté for 30 seconds.
- Add the chopped raw mango and cook for 2 minutes, stirring occasionally.
- Pour in the sugar, white vinegar, and water and bring to a boil.
- Stir in the turmeric powder, red chili flakes, and salt.
- Reduce the heat and simmer the mixture for 15 to 20 minutes, stirring occasionally, until it thickens.
- Add the raisins and cook for an additional 5 minutes.
- Remove from heat and let the chutney cool slightly.
- Transfer the chutney to a sterilized jar and let it cool completely before sealing.
Notes
- Adjust the sugar and vinegar levels to suit your taste preference.
- Store in a sterilized glass jar in the refrigerator for up to two weeks.
- Pairs well with samosas, grilled meats, cheese platters, or as a sandwich spread.
- For a spicier version, add finely chopped green chilies or a pinch of ground cloves.