Green Mango Chutney
A traditional sweet and tangy mango chutney made with green mangoes, spices, raisins, and vinegar. This preserve-style condiment pairs wonderfully with curries, grilled meats, and cheese.
Ingredients
- 4 pounds Green mangoes, peeled and sliced (Original recipe called for 200 mangoes; scaled to reasonable modern quantity)
- 2 tablespoons Salt (Original called for 4 pounds; reduced for modern palate)
- 3 tablespoons Garlic, ground or minced (Original called for 3 pounds ground garlic; scaled down)
- 3 tablespoons Fresh ginger, ground or minced (Original called for 3 pounds ground ginger; scaled down)
- 4 whole Fresh chilies, finely sliced (Original called for 1 pound; adjust to taste preference)
- 1 cup Raisins (Original called for 4 pounds; scaled proportionally)
- 6 whole Bay leaves
- 2 cups Sugar (Original called for 8 pounds; scaled down)
- 4 cups White or apple cider vinegar (Original called for 4 quarts; scaled proportionally)
More recipes using Green mangoes
Sweet Mango Chutney
A traditional sweet and tangy mango chutney made with green mangoes, tamarind, raisins, and aromatic spices. This preserve-style condiment requires a 36-hour salting process and yields a large batch suitable for bottling.
Green Mango Preserve
A traditional preserved green mango recipe that creates a sweet, crystallized preserve that keeps for years. Unripe mangoes are peeled, pitted, and simmered in sugar syrup until preserved.
Green Mango Burta
A traditional Indian condiment made from raw green mangoes, ground into a pulp and mixed with spices, mint, and sugar. This tangy-sweet burta is perfect as a side dish or accompaniment.
Cussoondee (Green Mango Pickle)
A traditional Indian pickle made with green mangoes, spices, and mustard oil. This spicy, tangy condiment requires patience but rewards with complex flavors. The original recipe calls for 100 mangoes; this version is scaled down for modern home cooking.
Instructions
- 1Peel and slice the green mangoes into thin pieces, removing the pits. Set aside.
- 2In a large heavy-bottomed pot, combine the sugar with 2 cups of the vinegar. Heat over medium heat, stirring occasionally, until the sugar completely dissolves to form a syrup.
- 3Add the sliced mangoes to the sugar syrup. Bring to a boil, then reduce heat and simmer until the mangoes are half cooked and beginning to soften, about 15-20 minutes.
- 4When the mangoes are half done, add the salt, ground garlic, ground ginger, sliced chilies, raisins, and bay leaves to the pot. Mix well to combine all ingredients thoroughly.
- 5Pour in the remaining 2 cups of vinegar and stir well. Continue cooking over medium heat, stirring occasionally, until the chutney begins to thicken to a jam-like consistency, about 20-25 minutes.
- 6Remove the pot from heat and let the chutney cool completely to room temperature. This will take about 2-3 hours.
- 7Once completely cooled, transfer the chutney to clean, sterilized glass jars or bottles. Seal tightly and store in the refrigerator. The chutney will keep for several months refrigerated.
