Ingredients
1 medium onion
4 tbs curry paste (Patak's mild) or 2 tbs mild curry powder
2 tbs oil
2 lbs mango flesh (fresh or frozen)
1 lb sugar
4 oz fresh ginger, grated
8 fl oz distilled white vinegar
1 tbs salt
Method:
Finely dice the onion, and saute with the curry paste (or powder) and oil.
Meanwhile, dice the mango flesh (1/4 inch), grate the ginger, and weigh out the sugar.
When the onion is translucent (5-10 minutes), add the vinegar, mango flesh, sugar, ginger and salt
Simmer for 30 minutes, the mixture should thicken and turn syrupy.
Pour into clean jars, seal and invert. After 10 minutes, turn right side up.
America's Test Kitchen. Makes about four 1-cup jars
Ingredients
2 tablespoons vegetable oil
1 teaspoon dry mustard
½ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
Pinch ground cloves
1 red onion, minced
Salt and pepper
4 garlic cloves, minced
1½ tablespoons grated fresh ginger
4 mangos, peeled, pitted, and cut into 1/4-inch pieces (6 cups)
½ cup packed light brown sugar, plus extra as needed
2 cups water
½ cup raisins
¼ cup white wine vinegar
Method
Heat oil in large saucepan over medium heat until shimmering.
Stir in mustard, cinnamon, cayenne, and cloves and cook until fragrant, about 10 seconds.
Add onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes.
Stir in garlic and ginger and cook until fragrant, about 30 seconds.
Add mangos and sugar and cook, stirring occasionally, until mangos release their liquid, 10 to 15 minutes.
Stir in water, raisins, and vinegar and increase heat to medium-high.
Vigorously simmer, stirring occasionally, until mixture is thickened and begins to stick to bottom of pan, 30 to 40 minutes.
Season with salt, pepper, and sugar to taste.
Transfer chutney to jars with tight-fitting lids, let cool to room temperature, then cover and refrigerate.
Chutney can be refrigerated for up to 3 weeks.