Mango chutney is a traditional preserve originating from India, where chutneys are indispensable accompaniments that enhance the flavor of various dishes. This condiment combines fruits, spices, and vinegar to create a sweet, sour, and spicy mixture that has traveled through history and adapted in various countries. In Latin America, although it is not as popular as in its place of origin, it is simply known as "chutney" and is mainly used in home cooking and in some international cuisine restaurants. Its recipe varies slightly depending on the region, but mango chutney maintains its tropical and spicy essence that makes it unique.
In countries such as Mexico, Colombia, or Argentina, chutney can be made with different tropical fruits, but the mango version is one of the favorites due to its intense flavor and versatility. In these countries, it is common to prepare it with a base of green or ripe mango, mixed with local ingredients that provide that special touch and differentiate each version.
How to prepare traditional mango chutney
Ingredients: Mangoes, Lime, Yellow onion, Fresh ginger, Garlic cloves, White raisins, Light brown sugar, Apple cider vinegar, Fresh orange juice, Fresh lemon juice, Whole mustard seeds, Dried red chili flakes, Cinnamon, Cloves.
Preparation:
Mango: firm, ripe, peeled, pitted, and sliced.
Place all the ingredients in a heavy saucepan over medium heat.
Bring to a boil.
Reduce the heat and simmer for about 20 minutes, stirring frequently.
Remove from heat, cover, and let stand for about 12 hours.
Bring back to a boil, lower the heat, and cook for 15 minutes, stirring frequently.
Remove from heat and immediately pour into sterilized, hot jars.
Seal airtight.
