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.
Ingredients
- 10 medium Green mangoes, peeled and sliced (Original recipe called for 100 mangoes; scaled down to reasonable modern batch)
- 200 grams Tamarind pulp, stoned (Original called for 2 seers (approximately 2 kg); scaled proportionally)
- 600 grams Granulated sugar (For making syrup; original called for 6 pounds, scaled down)
- 750 ml White vinegar (For sugar syrup; original called for 3 quarts, scaled down)
- 750 ml White vinegar (For boiling mangoes; original called for 3 quarts, scaled down)
- 200 grams Salt (For steeping mangoes; original called for 2 pounds, scaled down)
- 200 grams Fresh ginger, peeled and sliced (Original called for 2 pounds, scaled down)
- 200 grams Raisins, cleaned and picked (Original called for 2 pounds, scaled down)
- 1 tablespoon Ground cinnamon (Finely pounded)
- 1 dessertspoon Nutmeg, grated (Approximately 2 teaspoons)
More recipes using Green mangoes
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.
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.
Mango Jelly
A traditional clear jelly made from green mangoes, boiled and strained to create a transparent preserve. This recipe has been scaled down from the original 100 mangoes to a more practical quantity.
Mango Amchoor (Sun-Dried Mango Powder)
A traditional Indian condiment made from sun-dried green mangoes seasoned with turmeric, chilies, and ginger. This tangy powder is used to add sourness to dishes and can be stored for months.
Instructions
- 1Peel the green mangoes and cut them into fine slices. Place the sliced mangoes in a large non-reactive bowl and mix thoroughly with the salt. Cover and steep for 36 hours at room temperature.
- 2In a large saucepan, combine the sugar and 750ml vinegar. Bring to a boil over medium-high heat, stirring until sugar dissolves completely. Boil for 5 minutes until syrupy. Remove from heat and set aside to cool.
- 3After 36 hours, drain away all the salt water from the mangoes. Place the drained mangoes in a large pot and add the 750ml vinegar for boiling. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes until mangoes are tender. Remove from heat and allow to cool completely.
- 4Transfer the cooled boiled mangoes with their vinegar to a large preserving pan. Add the tamarind pulp, sliced ginger, raisins, ground cinnamon, and grated nutmeg. Mix all ingredients together thoroughly.
- 5Place the preserving pan over medium heat. Gradually pour in the prepared sugar syrup while stirring constantly. Allow the mixture to simmer gently for 30 minutes, stirring frequently to prevent sticking. Continue cooking until the vinegar and syrup have been absorbed and the chutney has reached a thick, jam-like consistency.
- 6Remove the chutney from heat and allow to cool completely to room temperature. Once perfectly cold, ladle the chutney into sterilized glass bottles or jars, leaving 1/2 inch headspace. Cork or seal tightly. Store in a cool, dark place.
