Delicious Mango Chutney: American Style

Mango chutney is a sweet, sour, and spicy chutney of Indian origin, commonly used in American cuisine for sandwiches, grilled meats, or as a dip.

What do you want? (Part 1)

- 5 large mangoes (about 300 grams each), peeled and chopped - 1 cup sugar (or reduce to taste) - 1 cup white vinegar - 2 tablespoons oil

What do you want? (Part 2)

- 1 tablespoon grated ginger - 2 garlic cloves, finely chopped - 1 teaspoon red chilli flakes - 1 teaspoon garam masala - 1/2 teaspoon salt - 1/4 teaspoon turmeric (optional)

Choose the right mango

Choose semi-ripe or slightly sour mangoes. For the American style, Ataulfo or Haden mangoes are ideal as they offer a sweet-sour taste. Frozen mangoes can also be used.

How to prepare mango

Peel the mangoes and cut them into 1-inch pieces. Remove the pits. If using frozen mangoes, allow them to thaw.

Roast the spices

Heat 2 tablespoons oil in a medium-sized pot. Add ginger, garlic, and red chili flakes and saute for 1 minute. Then add garam masala and turmeric and saute for 30 seconds.

Start making the sauce

Add chopped mangoes, sugar, salt, and vinegar to the pot. Mix well and bring to a boil over medium heat.

Cook Slowly

Reduce the heat to medium-low and simmer the mixture for 45-60 minutes. Stir occasionally so it becomes thick and syrupy.

Get the right texture

If there are large mango pieces, mash them lightly with a potato masher. The chutney should be thick and glossy, but the mango pieces should be visible.

Store the Chutney

Pour hot sauce into sterilized jars. Let cool and refrigerate (stays fresh for up to 2 months). For longer, do water bath canning: place jars in boiling water for 10 minutes.

Enjoy the Chutney

Serve the chutney with chicken, pork, or sandwiches. It's also great with curry, naan, or grilled vegetables. Try it with chips as a dip, too!

Notes - Taste adjustments: If you like it less sweet, reduce the sugar to 3/4 cup, but note that sugar also acts as a preservative. - Spices: You can increase or decrease the spices according to your taste, such as red pepper flakes or additional cinnamon. - Storage tip: Always use a clean spoon so that the chutney does not spoil.

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