Spicy Mango Chutney (large batch servings 90-150 [30-50g]; total 3 hours)

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"Remix of Mango Pimento Chutney Extravaganza (convert recipe quantity 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.

Indulge in a flavorful journey with this Mango Pimento Chutney, blending ripe mangoes, zesty pimento peppers, and an exquisite harmony of spices, all brightened by fresh lime zest. This vibrant condiment delivers a captivating mix of sweetness, tanginess, and earthiness, perfect for enhancing meats or serving as a lively dip. Elevate your culinary creations with this unforgettable fusion.

ingredients

2.5 kg ripe mangoes, peeled and diced
150 g fresh ginger, minced
600 g pimento peppers, diced
25 g nigella seeds
12 g red chili flakes (adjust to taste)
25 g coriander seeds, crushed
1.5 g ground cloves
12 g cumin powder
12 g ground cardamom
12 g ground cinnamon

600 ml white vinegar
600 ml apple cider vinegar
750 g white sugar or 600 ml honey
12 g salt
75 ml vegetable oil
12 g turmeric powder
12 g mustard seeds
12 g lime zest
12 g cayenne pepper

steps

1.
In a large 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: 90-150 servings (based on a 30-50g portion size)
12.
Yields 45-50 (100g bottles); 18-20 (250g bottles)

chutney mango spicy condiment preserves

DishGen

Spicy Mango Chutney (large batch servings 90-150 [30-50g]; total 3 hours)

Servings: 20

ingredients

2.5 kg ripe mangoes, peeled and diced
150 g fresh ginger, minced
600 g pimento peppers, diced
25 g nigella seeds
12 g red chili flakes (adjust to taste)
25 g coriander seeds, crushed
1.5 g ground cloves
12 g cumin powder
12 g ground cardamom
12 g ground cinnamon

600 ml white vinegar
600 ml apple cider vinegar
750 g white sugar or 600 ml honey
12 g salt
75 ml vegetable oil
12 g turmeric powder
12 g mustard seeds
12 g lime zest
12 g cayenne pepper

steps

1.
In a large 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: 90-150 servings (based on a 30-50g portion size)
12.
Yields 45-50 (100g bottles); 18-20 (250g bottles)

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 67cd02eb3e0d42ebe8d173df

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Comments

Name: Spicy Mango Chutney (large batch servings 90-150 [30-50g]; total 3 hours)
Yield: 20
Ingredients: 2.5 kg ripe mangoes, peeled and diced; 150 g fresh ginger, minced; 600 g pimento peppers, diced; 25 g nigella seeds; 12 g red chili flakes (adjust to taste); 25 g coriander seeds, crushed; 1.5 g ground cloves; 12 g cumin powder; 12 g ground cardamom; 12 g ground cinnamon; 600 ml white vinegar; 600 ml apple cider vinegar; 750 g white sugar or 600 ml honey; 12 g salt; 75 ml vegetable oil; 12 g turmeric powder; 12 g mustard seeds; 12 g lime zest; 12 g cayenne pepper

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