A sweet and tangy mango chutney with a hint of Thai-inspired flavors, featuring chili, lime, and a touch of sweetness. Perfect as a dip, spread, or accompaniment to grilled dishes.
Ingredients
For the Chutney:
- 2 ripe mangoes, peeled and diced
- 1/4 cup sugar (adjust to taste)
- 1/4 cup rice vinegar (or white vinegar)
- 1 tbsp lime juice
- 1 red chili, finely chopped (adjust for spice level)
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1/4 tsp salt
For Garnish (Optional):
- Fresh cilantro
- Lime zest
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Yield:
Approximately 1 1/2 cups of chutney
Instructions
- Combine Ingredients:
- In a medium saucepan, combine diced mangoes, sugar, vinegar, lime juice, chili, garlic, ginger, and salt.
- Cook the Chutney:
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the mangoes break down and the mixture thickens.
- Adjust Seasoning:
- Taste and adjust the sweetness, spice, or tanginess as desired. For a smoother consistency, mash the mangoes lightly with a fork or use a blender.
- Cool and Store:
- Let the chutney cool to room temperature. Transfer to a sterilized jar and store in the refrigerator for up to 2 weeks.
- Serve:
- Serve as a dip for crackers, a spread for sandwiches, or a condiment with grilled meats or seafood.
Nutritional Information (Per Tablespoon):
- Calories: 20 kcal
- Protein: 0g
- Carbohydrates: 5g
- Fat: 0g
- Sodium: 10mg
Notes
- Add a pinch of cinnamon or star anise for a spiced version.
- For a chunkier chutney, cook for less time and avoid mashing the mangoes.
- Works well as a topping for roasted vegetables or grilled tofu.
Let me know if you’d like more recipes or tips! 😊