I used 5 fairly large mangos for this recipe. If yours are smaller, use 6. Try to get as much fruit off of the mangos as possible when slicing up.
Makes about 5 pints
Ingredients
- 1 tablespoon virgin olive oil
- 2 teaspoons fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 1 red chili, sliced – or one red pepper (leave half the seeds so you get some spice). If you can’t find either, you may use a serano – or jalapeno. Something with heat!
- 2 teaspoons whole nigella seeds (they sell them on Amazon if you can’t find in your local store).
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 mangoes , peeled and diced – use gloves to peel if they are green! Otherwise you may get a mild itchy reaction. I did, but it went away quickly.
- 1 – 3/4 cups white granulated sugar
- 1 cup white wine vinegar (not distilled)
Instructions
Heat the oil in a medium stock pot at medium heat. Saute the ginger, garlic and red chilies for a minute. Make sure to have your fan on, otherwise they spice mixture can make you cough 🙂 Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer on low for 1 hour and stir occassinally. I used a big spoon to mash up the big pieces as I wanted it to have a smoother consistency.
Sterlize your jars per standard water bath.
Pour chutney into clean sterile jars and seal (but not overtigthten).
Put in boiling water bath for 10 minutes.
Take our jars carefully and let them sit and seal. If jar doesn’t seal, either put in fridge and use relatively soon (within a month), or undo lid, clean glass rim and seal again. Boil for 10 more minutes until vacuum seal occurs.
