Hello lovelies, today I have a recipe for you that's in use at our house almost all year round: a delicious mango chutney. Mango is a fruit we eat almost daily here in our tropical home, but luckily it's easy to find in Europe and the US too. It turns into this fruity, gently spiced chutney that's quick to make and wins you over with its exotic flavor – and in a pretty jar it's the perfect gift from the kitchen.
For a few years now, we adults have increasingly skipped material gifts and given something homemade instead. This chutney is made for exactly that: the ingredient list is short, the preparation is really simple and the result definitely makes an impression.
The base is onion, garlic and freshly grated ginger, sautéed in coconut oil. Then come mustard seeds and spices of your choice – I especially love the combination of cinnamon, cumin and clove, which makes the chutney warm and Christmassy. After that, the diced mangoes go into the pot with sugar and white wine vinegar, and everything simmers on low heat for about 30 to 40 minutes until thick.
Finally, salt and chili go in, then the chutney is filled into clean jars while hot and sealed well. Like this it keeps for about a week in the fridge – and if you'd like to build up a supply, you can also preserve it by canning or freeze it.
The mango chutney goes great with (vegan) cheese and on snack platters – so it would be ideal for an appetizer board. Of course it's also lovely with Indian dishes (which is where it originates), with roasts, or as a fruity dip. As you can see, there are countless ways to use it, and there are no limits to your imagination. It's really easy to make and works beautifully as a last-minute gift for an invitation.
Filled into pretty jars, nicely labeled and with a little decoration, it definitely makes an impression, and the person you give it to is sure to be delighted. Of course you can also give the matching (vegan) cheese along with it, fresh bread, or everything for a pretty appetizer platter.
This recipe is part of my vegan appetizer platter with cucumber-tahini dip, where you'll find even more ideas for a colorful apéro board. If you love homemade gifts from the kitchen as much as I do, be sure to try my fruity apple-carrot jam too. And for your next platter I recommend my Mediterranean guacamole with feta, olives and sun-dried tomatoes as well as the savory pumpkin hummus with roasted veggies.
