Mango Chutney

Ingredients

• 400 g Mango (Very ripe mango, peeled and diced)
• 50 g White sugar
• 3 c. à soupe White vinegar (Can be replaced with apple cider vinegar)
• 12 pcs Raisins
• 0.5 gousse Garlic (Finely chopped)
• quelques morceaux Dried ginger (Small pieces)
• 1 c. à café Sweet paprika
• 1 c. à café Ground cumin
• 0.5 c. à café Yellow mustard seeds
• 0.5 c. à café Nigella seeds
• 2 c. à soupe Vegetable oil (sunflower)
• au goût Fine salt
• 1 c. à soupe Water

Instructions

1. Ingredient preparation

   Peel the mango, cut it into medium‑sized dice. Finely chop the half‑clove of garlic. Measure the sugar, vinegar, spices, and raisins.

   Time: PT5M

2. Heat the oil

   Pour the oil into the skillet and heat over medium heat until hot but not smoking.

   Time: PT2M

3. Sauté the seeds and aromatics

   Add the mustard and nigella seeds. As soon as they sizzle, add the dried ginger and chopped garlic. Sauté for 30 seconds, stirring constantly.

   Time: PT2M

4. Caramelize the sugar and deglaze

   Sprinkle the white sugar into the skillet, let it melt slightly, then pour in the white vinegar. Stir until the mixture becomes lightly syrupy.

   Time: PT1M

5. Add the mango and spices

   Stir in the mango dice, raisins, paprika, cumin, salt, and the tablespoon of water. Mix gently to coat the fruit without crushing it.

   Time: PT1M

6. Covered cooking

   Cover the skillet and let simmer over medium heat for 10 minutes. Stir once halfway through.

   Time: PT10M

   Temperature: moyen

7. Finishing

   Remove the skillet from the heat, let cool for 2 minutes. The chutney will thicken further as it cools.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

30 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mango: Papaya
• Instead of White sugar: Cane sugar, Honey (reduce the vinegar)
• Instead of White vinegar: Lemon juice
• Instead of Raisins: Chopped dried apricots
• Instead of Garlic: Garlic powder
• Instead of Dried ginger: Fresh grated ginger (½ tsp)
• Instead of Sweet paprika: Mild chili
• Instead of Ground cumin: Ground coriander
• Instead of Yellow mustard seeds: Mustard powder
• Instead of Nigella seeds: Cumin seeds
• Instead of Vegetable oil (sunflower): Olive oil
• Instead of Fine salt: Sea salt

Equipment Needed

• Skillet (pan)
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Mixing bowl (optional) (optional)

Critical Steps — Do Not Skip

• Heat the oil
• Sauté the seeds and aromatics
• Covered cooking

Chef Tips from the Video

• Use apple cider vinegar for a milder fruity note.
• Add a pinch of crushed red pepper for a slight heat.
• Serve with paneer cheese, naan, or as a side to grilled meats.

Troubleshooting

Storage

Refrigerator: Store in an airtight jar, up to 2 weeks in the refrigerator.

Freezer: Can be frozen for up to 2 months in an airtight container.

Room temperature: At room temperature 1‑2 days, then refrigerate.

Make-Ahead Tips

• The chutney develops more flavor after 24 hours in the refrigerator.
• Warm slightly before serving for a softer texture.