For those who didn’t know yet, I’m absolutely crazy about mango chutney—like seriously addicted. Over the years, I’ve noticed there are so many recipes for it that it’s almost overwhelming. However, I’ve also created my own recipe that tastes incredible on hamburgers, hotdogs, or just on toast. It basically tastes good with everything.
2 semi-ripe mangoes (cut into small cubes – about 1 kilo)
2 large onions (finely chopped)
2 large cloves of garlic (finely chopped)
2 red peppers (seeded for less heat or with seeds for extra spiciness)
250g brown sugar or light brown cane sugar
2 teaspoons ginger powder
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
- Finely chop the peppers and garlic. Cut the mangoes into cubes and finely chop the onions.
- Put all the ingredients in a pan and heat it on low.
- Cook while stirring with a wooden spoon for about 45 minutes to an hour. As you stir, you’ll notice it gradually forming into a chutney. Be careful not to let the chutney stick to the bottom of the pan.
- After 45 minutes to an hour, the chutney should be ready. If it still has large pieces, you can use a blender or food processor to make it smoother. I prefer mine a bit chunkier, but if you want it smoother, use a blender.
- Transfer the chutney into sterilized jars and store them in the refrigerator. The chutney will last for a few weeks, but I guarantee it won’t last that long. In my case, it’s usually all gone within about 2 weeks.