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Title: Jamaican Mango Chutney
Categories: Chutney, Jamaican
Yield: 3 Cups

4 c Ripe but firm mangoes
1 tb Neutral oil (15 ml)
1 tb Fresh ginger (15 g);
- finely grated
2 cl Garlic (6 g); minced
1 sm Fresh red chilli (10 g);
- finely minced
1 ts Ground cumin (2 g)
1 ts Ground coriander (2 g)
1/2 ts Ground cinnamon (1 g)
1/4 ts Ground cardamom (0.5 g)
3/4 c Granulated sugar (150 g)
1/2 c White vinegar (120 ml)
1 ts Fine sea salt (6 g)

Preparation time: 15 minutes
Cooking time: 35 minutes

Sweet, savoury, and just a little spicy, this smooth, chunky mango
chutney marries traditional Jamaican and Indian flavours beautifully.
It's bursting with warming spices and juicy fruit. Enjoy!

Wash the mangoes thoroughly under cool running water and dry them
with a clean kitchen towel. Using a sharp knife, peel the mangoes and
cut the flesh away from the pit. Dice the flesh into small, evenly
sized pieces, about 1/2" (1 to 1.5 cm) in size. Set aside.

Heat the oil in a medium saucepan over medium-low heat. Add the grated
ginger, minced garlic, and red chilli. Cook for about 1 minute,
stirring frequently, until fragrant. Be careful not to let the garlic
brown, as it can become bitter.

Add the cumin, coriander, cinnamon, and cardamom. Stir continuously
for 20 to 30 seconds, until the spices become fragrant.

Add the diced mangoes to the saucepan and stir well so the fruit is
evenly coated with the spiced oil mixture.

Add the sugar, vinegar, and salt. Stir until everything is well
combined.

Increase the heat to medium and cook until the sugar dissolves
completely and the mixture begins to simmer gently.

Reduce the heat to low and cook uncovered for 30 to 40 minutes,
stirring every few minutes to prevent sticking.

As the mango softens, gently press some of the pieces against the
side of the pan with the back of a spoon. Leave some chunks intact
for texture while partially mashing the rest to create a thick,
chunky chutney.

The chutney is ready when it becomes thick, glossy, and jam-like.
Most of the liquid should have reduced, and a spoon dragged across
the bottom of the pan should leave a trail that remains visible for a
second or two before slowly filling back in.

Remove the saucepan from the heat and allow the chutney to cool
completely.

Transfer to clean jars or airtight containers and refrigerate. The
chutney will continue to thicken slightly as it cools.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/mango-chutney/>

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