Mango Chutney: Reloaded

Name: Mango Chutney: Reloaded
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Cuisine: Indian
Ingredients: 3 lb Mango (3 pounds (3 large) mangoes (we use the Mexican red variety)); 1 cup Pineapple Juice (1 cup fresh pineapple juice); ⅓ cup Apple Cider Vinegar (1/3 cup apple cider vinegar); ⅓ cup Palm Sugar (1/3 cup palm sugar); 2 tsp Garam Masala (2 teaspoons garam masala); 1 tsp Cardamom (1 teaspoon ground cardamom); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 ½ tsp Kashmiri Red Chili Powder (1 1/2 teaspoons Kashmiri chili powder); 1 tbsp Yellow Mustard Seed (1 tablespoon yellow mustard seeds); 1 piece Red Onion (1 large red onion, diced); 2 pieces Ginger (2-inch knob fresh ginger, peeled and minced); 1 piece Red Bell Pepper (1 medium red bell pepper, diced); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ¼ cup Golden Raisins (1/4 cup golden or black raisins)

Mango Chutney: Reloaded - Sauces & Condiments (Indian)

60 minIndian

Servings1

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 1 serving

Mango3 lb · 3 pounds (3 large) mangoes (we use the Mexican red variety)
Pineapple Juice1 cup · 1 cup fresh pineapple juice
Apple Cider Vinegar⅓ cup · 1/3 cup apple cider vinegar
Palm Sugar⅓ cup · 1/3 cup palm sugar
Garam Masala2 tsp · 2 teaspoons garam masala
Cardamom1 tsp · 1 teaspoon ground cardamom
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil
Kashmiri Red Chili Powder1 ½ tsp · 1 1/2 teaspoons Kashmiri chili powder
Yellow Mustard Seed1 tbsp · 1 tablespoon yellow mustard seeds
Red Onion1 piece · 1 large red onion, diced
Ginger2 pieces · 2-inch knob fresh ginger, peeled and minced
Red Bell Pepper1 piece · 1 medium red bell pepper, diced
Kosher Salt1 ½ tsp · 1 1/2 teaspoons kosher salt
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper
Golden Raisins¼ cup · 1/4 cup golden or black raisins

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Steps

1Peel the mangoes with a vegetable peeler, then carefully cut the flesh away from the pit. The pit is shaped like an elongated disk, so you'll end up with two large oblong pieces from the flat side and two thinner pieces from the edge. Chop the flesh into 1/2-inch pieces and set aside.
2Combine the pineapple juice, apple cider vinegar, palm sugar, garam masala, and cardamom in a 2-cup glass measuring cup or medium bowl. Whisk to dissolve the sugar.
3Heat an 11-inch stainless skillet over medium heat for 2 minutes. Add the vegetable oil and swirl to coat the pan. Add the chili powder and mustard seeds and cook for 30 seconds, then add the onions and sweat for 3 minutes. Add the ginger and red bell pepper next and cook another minute. Follow with the mango, and finally stir in the salt and black pepper.
4Pour in the juice mixture and bring to a simmer. Reduce the heat to low, cover the pan and cook for 30 minutes, stirring often.
5When the cook time is finished, the mangoes should be softened and slightly broken down. Remove from the heat, stir in the raisins and cool to room temperature.
6Enjoy the chutney immediately or transfer to a tightly-sealing jar (or several smaller jars) and refrigerate for up to 2 months.