Name: Indian mango chutney
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 1 tablespoon vegetable oil; 1 teaspoon finely grated ginger; 1 clove garlic, chopped; 1 large red chilli, sliced; 1 teaspoon black sesame seeds; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; pinch turmeric; pinch ground cardamom; pinch ground cloves; pinch ground cinnamon; 685 gram jar mango halves, drained, chopped; 1/2 cup white sugar; 1/4 cup white vinegar; 1/4 cup flaked coconut; pinch fine salt; 1/4 cup coriander leaves

Indian mango chutney

An easy homemade authentic chutney!

Skip to Recipe

Makes 1 cup

Prep

10M

Cook

1H 5M

Total

1H 15M

Ingredients

1 tablespoon vegetable oil

1 teaspoon finely grated ginger

1 clove garlic, chopped

1 large red chilli, sliced

1 teaspoon black sesame seeds

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

pinch turmeric

pinch ground cardamom

pinch ground cloves

pinch ground cinnamon

685 gram jar mango halves, drained, chopped

1/2 cup white sugar

1/4 cup white vinegar

1/4 cup flaked coconut

pinch fine salt

1/4 cup coriander leaves

Method

1.In a medium saucepan, heat oil on medium. Sauté ginger, garlic and chilli for 1 minute. Add sesame seeds and spices, then sauté for 1 minute more until fragrant.

2.Add mango, sugar, vinegar, coconut and salt, then stirto combine. Bring to the boil on high. Reduce to low, then simmer for 1 hour until thickened. Stir coriander leaves through mixture.

3.Transfer to a sterilised jar. Seal and store in fridge for up to two months.

To sterilise jars, preheat oven to 150°C. Wash jars in hot soapy water and rinse. Place on an oven tray and heat in oven to dry.
Note

Woman's Weekly Food

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Ingredients

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