Mango Chutney is probably the most common type of chutney. It’s often added to Indian dishes to enhance the overall appeal of the dish.
To change things up, I decided to make a Mango Chili Chutney. Combine a heaping amount of chili powder with the mangos and you’ve got yourself a unique and flavorful chutney.
2 Large Mangos, Peeled and Diced
1 cup Apple Cider Vinegar
1 cup Sugar
6 tablespoons Chili Powder
2 teaspoon Paprika
2 teaspoon Cinnamon
Stir together the diced mangos, apple cider vinegar, and sugar in a medium saucepan.
Place the pan over medium heat and bring the mixture to a boil. Add the chili powder, paprika, cinnamon, and salt; stir to combine.
Reduce the heat to low and allow the mixture to simmer until it has thickened and the mangos have softened, about 1 hour.
If needed, add more chili powder to make the chutney spicier. Transfer the chutney to a mason jar, sealing the top.
Place the jar in boiling water for 10 minutes. Remove from the water and place in the refrigerator to cool. The chutney is ready to use when it has cooled to room temperature or below.
Lasts up to 2 weeks when kept in a sealed jar in the refrigerator.
About 4 cups