Spicy Mango Chutney Recipe. Vegan

A bowl of mango chutney with two cinnamon sticks

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5 from 6 votes

Spicy Mango Chutney Recipe. Vegan

Easy Spicy mango chutney. Indian mango chutney to use as a condiment or to make into mango curry. Makes about a 2/3 cup

Prep Time10

Cook Time30

Total Time40

Course: Condiment

Cuisine: Indian

Keyword: easy chutney recipe, fruit chutney, traditional indian recipe

Servings:

Author: Vegan Richa

Ingredients

1 teaspoon organic high fat oil I used organic canola. coconut would work too
1 diced champagne mango or large mango preferably very ripe
1/2 inch ginger grated
1/2 teaspoon red chili flakes or 1 broken dry red chili adjust to taste
1 clove garlic chopped
1/4 teaspoon salt
2 Tablespoons cider vinegar or white vinegar
2 Tablespoon Raw sugar or equivalent jaggery or packed brown sugar or other sweetener. adjust to taste less or more
2 Tablespoons golden raisins
1/8 teaspoon each of cinnamon clove, cardamom, nutmeg powders (add or remove spices according to taste.). Can also use 1/4 teaspoon of Kashmiri Garam Masala

US Customary - Metric

Instructions

In a large non stick or non-reactive pot, add oil and heat on low, swirl to spread on the bottom.
Add all ingredients and mix well.
Cook on medium-low heat and bring to a rolling boil, reduce heat to low and simmer until thick, about 25 minutes.
Stir frequently to keep from sticking.
Taste for sweet, sour, spice levels, adjust spices, mix well and take off heat after another minute.
Let cool before canning.

Notes

Nutritional values based on one serving

Nutrition

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