Mango Chutney was a staple in our house as my dad’s curry’s were a famous dish at the time for friends and family.
Since then I have started making my own Mango Chutney whenever mango season comes around and some good hearted soul gifts me a few.
This year, a lovely girl by the name of Samar (thank you Samar) gave me quite a lot of Champagne Mangoes that were too ripe to eat but still perfectly usable.
So I embarked on some Mango Chutney making. Unfortunately, as soon as I finished chopping up the mangoes I discovered that the main ingredient needed, simple distilled white vinegar bottle was empty 🙁 .
Was about to give up when I spotted the dozens of bottles I happen to have of Balsamic Flavored vinegars! This new twist turned out really good (per professional office tasters), so here it goes.
- 1 cups of sugar
- 3/4 cup of Peach Flavored Balsamic Vinegar
- 4 cups of chopped up mangoes
- 1/2 red onion cubed
- 1/2 red pepper cubed
- 1/2 yellow pepper cubed
- 1 minced garlic clove
- 1 teaspoon of mustard seeds
- 1/2 teaspoon of chilli flakes
Mix sugar and vinegar in a large pot and bring to a boil, stirring it every once in a while until all the sugar is dissolved.
Add all the rest of the ingredients and cook on medium heat stirring frequently for about 45 minutes or until sauce has slightly thickened (it will thicken more when it cools down).
In this particular case, I had too much liquid because my mango’s were too ripe, so I strained a bit of the liquid into a separate jar and then placed the mango chutney into mason jars.
If you have never had mango chutney or chutney of any sort, its usually eaten with curries but it can also be a great dipping sauce for spring rolls, pretzels, or even simply on some crackers to name a few! Enjoy and let me know how you liked it!
PS: The liquid I strained ended up being a fantastic salad dressing, also drizzled it on fix and used it as a dipping sauce 🙂