Benefits: Mango is high in fiber and is a great source of vitamins A and C. Also contains folate, B6, iron calcium, zinc, and vitamin E. Mangoes are a good source of antioxidants, containing certain phytochemicals such as gallotannins and mangiferin which have been studied for their health benefits.
I had never made homemade mango chutney before attending @sevensistersspices alchemy of spice workshop. Now I can’t stop making it. It’s one of those delights that tastes so much better than the store-bought versions. It sets off an Indian meal and goes with sushi, cheeses, or in salads or sandwiches too.
Recipe adapted from Seven Sisters' Spices:
1 mango, chopped into small cubes (firm mango works well).
100ml cider vinegar
100g caster sugar
1 red onion, chopped finely
1 chili (or 1/4 tsp chili paste)
1 tsp cumin seeds
1 clove garlic, crushed
1 thumb ginger, chopped finely
Peel and chop mango into small squares.
Chop onion, ginger, and chili into small pieces.
In small saucepan pour cider vinegar and sugar, stir until dissolved.
Add chopped mango, onion, chili, ginger, garlic and cumin seeds to the pan, stir and simmer on medium heat, lid off, stirring occasionally for 30- 40 minutes.
Mango will become translucent and consistency of jam.
Store in a sterilised jar and keep in the fridge.