Hot Sweet Mango Chutney
A spicy-sweet Indian mango chutney made with green mangoes, tamarind, ginger, garlic, and chilies. This condiment is preserved in vinegar and sugar syrup, creating a complex flavor profile perfect for serving with curries, grilled meats, or cheese.
Ingredients
- 10 medium Green mangoes, peeled and thinly sliced (Original recipe called for 100 mangoes; scaled down to modern batch size)
- 3 tablespoons Salt for steeping (For drawing moisture from mangoes)
- 2 cups Granulated sugar (For making syrup)
- 1.5 cups White vinegar for syrup (For sugar syrup)
- 1.5 cups White vinegar for boiling mangoes (For boiling the mangoes)
- 6 ounces Tamarind paste (Strained to remove seeds and fibers)
- 8 whole Bay leaves
- 4 ounces Green chilies, finely chopped (Adjust to taste for heat level)
- 8 ounces Fresh ginger, peeled and thinly sliced
- 4 ounces Garlic cloves, peeled (About 20-25 cloves)
- 4 ounces Raisins, cleaned
- 2 tablespoons Salt (For final seasoning)
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Preserved Green Mangoes in Syrup (Light Brown)
A traditional method for preserving green mangoes in sugar syrup, resulting in a rich light brown colored preserve. The mangoes are treated with lime water, parboiled, and cooked in syrup with careful monitoring to prevent fermentation.
Instructions
- 1Peel the green mangoes and cut them into fine slices. Place the mango slices in a large non-reactive bowl and sprinkle with 3 tablespoons of salt. Cover and let steep at room temperature for 24 to 36 hours to draw out moisture.
- 2In a medium saucepan, combine the sugar and 1.5 cups of vinegar. Bring to a boil over medium-high heat, stirring until sugar dissolves completely. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and set aside to cool.
- 3After steeping, drain the mangoes thoroughly, discarding the salt water. In a large pot, bring 1.5 cups of vinegar to a boil. Add the drained mango slices and boil for 5 minutes. Remove from heat and let cool completely.
- 4While the mangoes cool, prepare all the condiments. Strain the tamarind paste to remove any seeds or fibers. Finely chop the green chilies. Peel and thinly slice the ginger. Peel the garlic cloves. Clean and pick through the raisins.
- 5Transfer the cooled mangoes to a large preserving pan or heavy-bottomed pot. Add the remaining 2 tablespoons of salt, bay leaves, chopped green chilies, sliced ginger, garlic cloves, strained tamarind paste, and raisins. Pour in the cooled sugar syrup. Place over medium heat and bring to a gentle simmer, stirring constantly with a wooden spoon. Continue to simmer for 30 minutes, stirring frequently to prevent sticking, until the chutney has thickened and the ingredients are well combined.
- 6Remove the chutney from heat and allow it to cool completely to room temperature. Once completely cold, transfer to sterilized glass jars or bottles. Seal tightly with lids. Store in a cool, dark place. The chutney will improve in flavor after a few weeks and can be stored for several months.
