Sweet-Tangy Green Mango Chutney with Ginger and Raisins
A thick, glossy chutney made from firm green mangoes simmered with ginger, garlic, raisins, vinegar and chili flakes. It is sweet, sharp and gently spiced, and it goes well with curries, cheese, grilled meats and sandwiches.
- Prep
- 30 min
- Cook
- 50 min
- Wait
- 1 hr
- Total
- 2 hr 20 min
- Makes
- About 3 cups (720 ml), enough to fill three 8-oz (240 ml) jars
Steps
Before you start
- Choose rock-hard, fully green, sour mangoes. Ripe or softening mangoes turn to mush and make the chutney too sweet.
- Wash three 8-oz (240 ml) jars and their lids in hot soapy water. Keep them hot if you plan to store the chutney for longer than 3 weeks.
- Use a wide, non-reactive pot such as stainless steel or enameled cast iron. Aluminum or bare cast iron can react with the vinegar and give the chutney a metallic taste.
- Chutney spatters as it thickens, so keep a long-handled spoon and a splatter screen nearby.
Prepare the mangoes
- Peel the mangoes with a vegetable peeler.
- Cut the flesh off the stone in thick slabs, then cut it into ½-inch (1 cm) cubes.
- You need about 4 cups (600 g).
- Uniform cubes cook at the same rate.
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Ready when: Cubes are about ½ inch across and the flesh is pale green to cream, with no soft spots.
Tip: Mango sap can irritate skin. Wear gloves if your hands are sensitive.
Prep the aromatics
- Peel and finely grate the ginger, mince the garlic, finely chop the onion, and roughly chop the raisins if they are large.
- Measure the sugar, vinegar, water, salt, chili flakes and cumin so everything is ready to add.
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Ready when: Ginger is a fine pulp and garlic and onion are in small, even pieces.
Dissolve the syrup
- In a 4-quart (3.8 L) non-reactive pot, combine the sugar, vinegar, water and salt.
- Set over medium heat and stir for 3 to 4 minutes until the sugar dissolves and the liquid just comes to a simmer.
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Ready when: No sugar crystals are visible on the bottom of the pot when you scrape it with a spoon.
Add everything and boil
- Stir in the mango, onion, ginger, garlic, chili flakes, cumin and raisins.
- Raise the heat to medium-high and bring to a steady boil, stirring often, about 4 minutes.
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Ready when: The mixture bubbles all over, and the mango has released some juice into the syrup.
Simmer until tender
- Reduce the heat to medium-low so the chutney bubbles gently.
- Cook uncovered for 25 minutes, stirring every 3 to 4 minutes and scraping the bottom, until the mango is tender and translucent at the edges.
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Ready when: A mango cube squashes easily against the side of the pot, and the syrup has begun to thicken and turn amber.
Tip: If the chutney sticks or scorches, lower the heat. Do not scrape burnt bits into the chutney.
Reduce to a thick jam
- Keep simmering over medium-low heat for 15 to 20 minutes more, stirring more often as it thickens.
- Mash a few mango pieces against the pot with the spoon to help it bind.
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Ready when: Drag a spoon across the bottom of the pot. The trail should stay open for 2 seconds before the chutney closes over it, and the chutney should look glossy and deep amber.
Tip: The chutney thickens a lot as it cools, so stop while it is still slightly loose.
Taste and adjust
- Remove the pot from the heat.
- Taste a small spoonful once it has cooled a little.
- Add a pinch more salt or chili flakes if you like.
- If it is too sharp, simmer for 2 more minutes after adding 1 tablespoon (12 g) of sugar.
- If you do, count it toward the sugar listed.
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Ready when: The flavor is balanced between sweet, sour and spicy, with a warm ginger finish.
Jar the chutney
- Ladle the hot chutney into clean jars, leaving ½ inch (1 cm) of headspace.
- Wipe the rims, put on the lids and let the jars cool on the counter for about 1 hour, until they are at room temperature.
- Then refrigerate.
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Ready when: The chutney is thick and spoonable, not runny, once completely cool.
Tip: For best flavor, rest the chutney in the fridge for 24 hours before serving.
Good to know
Tips
- Use hard, sour green mangoes. Slightly soft ones break down too fast and need less cooking time.
- Stir often in the last 15 minutes, because the sugar can catch and burn on the bottom of the pot.
- The chutney thickens as it cools, so judge doneness by the open trail on the pot bottom, not by how thick it looks while hot.
- For a smoother texture, mash about a third of the mango against the pot near the end of cooking.
Make ahead
"The chutney tastes better after 1 to 2 days in the fridge, when the spices mellow and the flavors blend. Make it up to 3 weeks ahead."
Storage & reheating
"Refrigerate in clean, covered jars for up to 3 weeks. Freeze in airtight containers for up to 6 months and thaw overnight in the fridge. Serve cold or at room temperature. If you want warm chutney, reheat it gently in a small pan over low heat for 2 to 3 minutes. This recipe is not tested for shelf-stable water-bath canning, so keep jars refrigerated or frozen."
Substitutions
- raisins → chopped dried dates or golden raisins. Dates make the chutney darker and richer. Golden raisins keep the color brighter.
- granulated sugar → light brown sugar or jaggery. Use the same weight. The chutney will taste deeper and more caramel-like, and the color will be darker.
- white wine vinegar or apple cider vinegar (5% acidity) → distilled white vinegar (5% acidity). Gives a sharper, cleaner tang. Keep the same amount.
- red chili flakes → 1 finely chopped fresh red chili. Adds fresher heat. Add it with the ginger and garlic.