Mango Chutney

Mango chutney is an Indian dip or spread that is sweet, spicy, and rich in flavour. It is usually served with rice and meat or as a spread for naan and roti.

For our chutney, we have used the Totapuri mango, provided to us by one of our partners, Daily Groceries. Totapuri mangoes, which are originally from India, are also now grown in some parts of Sri Lanka. The Totapuri mangoes we have used are imported fresh from Sri Lanka; they are sweet and tangy – great for making chutney and other types of pickles.

You can get Totapuri mangoes from Daily Groceries, Dhathuruveringe Market, Boduthakurufaanu Magu, Male’ or get in touch with them via 7998272.

Serving size: 1 medium-sized jar

Ingredients:

• 1 tsp vegetable oil
• 1/3 cup finely diced onion
• ½ tsp grated garlic
• ¼ tsp grated ginger
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp ground coriander
• 1 tsp chilli powder
• ¼ cup sugar
• ¼ cup white vinegar
• ¼ cup water
• 1 cup chopped Totapuri mangoes
• 15 raisins
• 1 tbsp chilli flakes
• ½ tsp salt

Instructions:

1. To a saucepan, add 1 tsp vegetable oil, and heat it up at high heat for around 30 seconds. Then, add 1/3 cup finely diced onion, 1/2 tsp grated garlic, and ¼ tsp grated ginger. Stir to combine and cook for 1 minute until the onions are soft.
2. Reduce the heat to low, cover the saucepan and let the onions cook for 2 minutes, until lightly golden in colour.
3. Then, take off the lid and add ½ tsp ground cardamom, ½ tsp ground cinnamon, ½ tsp ground coriander, and 1 tsp chilli powder to the saucepan. Stir and continue to cook uncovered for 3 minutes over low heat, until the spices are well-mixed and fragrant.
4. Next, change the heat to high and add ¼ cup sugar, ¼ cup white vinegar and ¼ cup water. Stir until the sugar dissolves.
5. Then, bring the mixture to a boil (until bubbles form rapidly on the surface) and cook for 2 minutes or until the liquid becomes a syrup-like consistency, and turns red colour from the spices.
6. After that, add 1 cup chopped Totapuri mangoes, 15 raisins, 1 tbsp chilli flakes, and ½ tsp salt into the sauce. Mix well, then change the heat to low and cover the saucepan. Let the chutney simmer and cook for around 10 minutes to infuse the flavours into the mangoes and the sauce.
7. Then, remove the lid and cook the mixture for 5 more minutes while stirring frequently, until the liquid reduces down, and the chutney reaches a jam-like consistency.
8. Once the mango chutney cools down completely to room temperature, store it in a clean glass jar. This chutney will last in the refrigerator for 1-2 months.