Slow-Simmered Mango Chutney with Whole Spices

By Sprig Originals ✓ · cooked up in Sprig

A proper jarred chutney: firm mangoes cooked down with jaggery, cider vinegar, ginger and a whole-spice tempering until the syrup is glossy and the fruit still has bite. It thickens as it cools into something spoonable and sweet-sour-hot, and it keeps for weeks in the fridge (or a year if you water-bath can it). Far better than anything on a supermarket shelf, and it costs about the price of one jar to make three.

Ingredients

• 3 lb firm, barely ripe mangoes (about 4 large or 6 Ataulfo/honey mangoes)
• 1 medium yellow onion, finely diced
• 3 tbsp fresh ginger, peeled and finely minced
• 6 cloves garlic, thinly sliced
• 1 red Fresno or serrano chile, thinly sliced (seeds in for heat)
• 1/2 cup golden raisins

• 3 tbsp neutral oil or ghee
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp nigella seeds (kalonji)
• 1/2 tsp fennel seeds
• 1/2 tsp fenugreek seeds
• 1 stick cinnamon
• 4 green cardamom pods, lightly crushed
• 4 whole cloves

• 1 1/4 cups jaggery, crumbled, or packed dark brown sugar
• 3/4 cup apple cider vinegar
• 1/4 cup distilled white vinegar
• 2 tsp kosher salt
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper, or more to taste
• 1 tbsp fresh lime juice

Instructions

1. Peel the mangoes and cut the flesh off the pits. Cut into 3/4-inch cubes — you want about 6 to 7 cups of fruit. Choose mangoes that are firm and only barely fragrant; fully ripe fruit dissolves into jam. Set the cubes aside in a bowl.
2. Set a wide 5- to 6-quart nonreactive pot (stainless steel or enameled cast iron, never bare aluminum or cast iron) over medium heat. Add the oil or ghee. When it shimmers, add the mustard seeds and cover partially — they should begin popping within 30 to 45 seconds.
3. As soon as the popping slows, add the cumin, nigella, fennel and fenugreek seeds along with the cinnamon stick, cardamom pods and cloves. Toast, stirring constantly, for 45 seconds until the cumin darkens a shade and the kitchen smells strongly of spice. Do not let the fenugreek blacken or it will turn bitter.
4. Add the onion and a pinch of salt. Cook over medium heat for 6 to 8 minutes, stirring often, until translucent and just starting to color at the edges. Add the ginger, garlic and sliced chile and cook 2 minutes more until fragrant.
5. Stir in the jaggery, both vinegars, salt, turmeric and cayenne. Bring to a simmer over medium-high heat, stirring until the jaggery fully dissolves, about 3 minutes.
6. Add the mango and golden raisins. Return to a bare simmer, then reduce heat to low. Cook uncovered at a lazy bubble for 55 to 70 minutes, stirring every 8 to 10 minutes and scraping the bottom, until the syrup is thick, glossy and mahogany-colored and the mango cubes are translucent but still hold their shape.
7. Test for doneness: drag a spoon across the bottom of the pot. The channel should hold for a full 2 seconds before the syrup closes over it. On an instant-read thermometer the mixture will register around 220°F. If it is still loose, raise the heat slightly and cook 10 more minutes, stirring constantly to prevent scorching.
8. Kill the heat and stir in the lime juice. Taste and adjust: another pinch of salt if it reads flat, a splash of vinegar if it is too sweet, more cayenne for heat. Fish out the cinnamon stick and cloves if you like, or leave them in for the jar.
9. Let the chutney sit off the heat for 15 minutes, then ladle into clean jars, leaving 1/2 inch of headspace. Cool to room temperature, cap, and refrigerate. It will thicken considerably as it chills and tastes noticeably rounder after 3 days. Keeps 6 weeks refrigerated.
10. To can for the pantry: ladle hot chutney into hot sterilized half-pint jars leaving 1/2 inch headspace, wipe the rims, apply lids finger-tight, and process in a boiling water bath for 15 minutes (add 5 minutes if you are above 3,000 feet). Cool undisturbed 12 hours, check that the lids have sealed, and store in a dark cupboard up to 1 year.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Char-Grilled Oysters with Garlic-Worcestershire Butter

Are you this recipe's original author or publisher? Report a problem