Spicy Mango Chutney (small batch servings 18-30 [30g-50g]; 1hr15/1hr30 min)

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"Remix of Tropical Mango Pimento Chutney (Convert the ingredients amount to metric)"

CharmLPK

creator

3/9/2025

date

servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Savor the vibrant fusion of ripe mangoes, colorful pimento peppers, and toasted spices in this Exotic Mango Pimento Chutney. This versatile condiment combines tangy and sweet flavors with a hint of warmth, making it perfect for pairing with meats or enjoying as a dip. Elevate your culinary creations with a burst of tropical goodness and aromatic spices.

ingredients

2 ripe mangoes, peeled and diced (approx. 500 g)
30 g fresh ginger, minced
120 g pimento peppers, diced
5 g nigella seeds
1 g red chili flakes (adjust to taste)
5 g coriander seeds, crushed
0.5 g ground cloves
2 g cumin powder
2 g ground cardamom
2 g ground cinnamon

120 ml white vinegar
120 ml apple cider vinegar
150 g white sugar or 170 g honey
5 g salt
30 ml vegetable oil
1.5 g turmeric powder
5 g mustard seeds
1 g lime zest
6 g cayenne pepper

steps

1.
In a medium saucepan, heat the vegetable oil over medium heat.
2.
Add the nigella seeds and let them sizzle for about 30 seconds until fragrant.
3.
Stir in the minced ginger, red chili flakes, and crushed coriander seeds, cooking for 1-2 minutes.
4.
Add the diced mangoes and pimento peppers to the saucepan, stirring well to combine with the spices.
5.
Pour in the white and apple cider vinegar, then stir in the sugar (or honey), salt, turmeric powder, ground cloves, cumin powder, ground cardamom, and ground cinnamon.
6.
Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30-35 minutes, stirring occasionally.
7.
Cook until the chutney thickens to your desired consistency.
8.
Stir in mustard seeds and lime zest during the last few minutes of cooking.
9.
Allow it to cool slightly before transferring to sterilized jars for storage.
10.
Refrigerate for at least 24 hours to let the flavors meld before serving.
11.
Estimated servings: 18-30 servings (based on a 30-50g portion size)
12.
Yields 9-10 (100g bottles); 3-4 (250g bottles); Total time to make: ~1 hr 15 min to 1 hr 30 min

chutney mango spice condiment tropical

DishGen

Spicy Mango Chutney (small batch servings 18-30 [30g-50g]; 1hr15/1hr30 min)

Servings: 8

ingredients

2 ripe mangoes, peeled and diced (approx. 500 g)
30 g fresh ginger, minced
120 g pimento peppers, diced
5 g nigella seeds
1 g red chili flakes (adjust to taste)
5 g coriander seeds, crushed
0.5 g ground cloves
2 g cumin powder
2 g ground cardamom
2 g ground cinnamon

120 ml white vinegar
120 ml apple cider vinegar
150 g white sugar or 170 g honey
5 g salt
30 ml vegetable oil
1.5 g turmeric powder
5 g mustard seeds
1 g lime zest
6 g cayenne pepper

steps

1.
In a medium saucepan, heat the vegetable oil over medium heat.
2.
Add the nigella seeds and let them sizzle for about 30 seconds until fragrant.
3.
Stir in the minced ginger, red chili flakes, and crushed coriander seeds, cooking for 1-2 minutes.
4.
Add the diced mangoes and pimento peppers to the saucepan, stirring well to combine with the spices.
5.
Pour in the white and apple cider vinegar, then stir in the sugar (or honey), salt, turmeric powder, ground cloves, cumin powder, ground cardamom, and ground cinnamon.
6.
Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30-35 minutes, stirring occasionally.
7.
Cook until the chutney thickens to your desired consistency.
8.
Stir in mustard seeds and lime zest during the last few minutes of cooking.
9.
Allow it to cool slightly before transferring to sterilized jars for storage.
10.
Refrigerate for at least 24 hours to let the flavors meld before serving.
11.
Estimated servings: 18-30 servings (based on a 30-50g portion size)
12.
Yields 9-10 (100g bottles); 3-4 (250g bottles); Total time to make: ~1 hr 15 min to 1 hr 30 min

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 67cd0c968816e2ea0dace5de

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Comments

Name: Spicy Mango Chutney (small batch servings 18-30 [30g-50g]; 1hr15/1hr30 min)
Yield: 8
Ingredients: 2 ripe mangoes, peeled and diced (approx. 500 g); 30 g fresh ginger, minced; 120 g pimento peppers, diced; 5 g nigella seeds; 1 g red chili flakes (adjust to taste); 5 g coriander seeds, crushed; 0.5 g ground cloves; 2 g cumin powder; 2 g ground cardamom; 2 g ground cinnamon; 120 ml white vinegar; 120 ml apple cider vinegar; 150 g white sugar or 170 g honey; 5 g salt; 30 ml vegetable oil; 1.5 g turmeric powder; 5 g mustard seeds; 1 g lime zest; 6 g cayenne pepper

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