Pregnancy Friendly Classic Mango Chutney
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.6(30)
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Learn more →Ingredients
16 servings
- 2 large ripe mangoes (about 2 lbs total), peeled and cut into ½-inch dice
- ¾ cup packed light brown sugar
- ½ cup white wine vinegar
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - 1 small yellow onion, finely diced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 garlic cloves, minced
- ½ tsp red pepper flakes
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ cup golden raisins (optional)
Instructions
- 1
Combine the mango, brown sugar, and white wine vinegar in a large saucepan. Stir to coat the mango, then set over medium heat and bring to a gentle boil, stirring until the sugar dissolves, about 3–4 minutes.
- 2
Add the onion, ginger, garlic, red pepper flakes, cumin, coriander, turmeric, salt, and golden raisins, if using. Stir to combine.
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