MANGO CHUTNEY

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.

I had never made homemade mango chutney

 

Recipe adapted from Seven Sisters' Spices:

Ingredients:

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.

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