Mango Chutney

Prep 10 min·Cook 40 min·Total 50 min·3 jars·VEGAN

Ingredients

1 onion
2 garlic cloves
1-2 cm fresh ginger
1 Tbsp coconut oil
1 tsp mustard seeds
spices of choice: cinnamon, cumin, clove (approx. 1/2 tsp each)
3-4 mangoes
1/2 cup sugar
1/2 cup white wine vinegar
juice of 1 lime
1 tsp salt
1 chili

Equipment: large pot, clean jars with lids

Instructions

1.Finely chop the onion, finely chop the garlic, grate the ginger
2.Heat the coconut oil in a pot and sauté the onion, garlic and ginger in it
3.Add the spices and sauté briefly
4.Peel the mangoes, cut into cubes and add them to the pot
5.Add the sugar and vinegar, mix everything well and simmer on low heat for about 30-40 minutes
6.Add the salt and chili, mix in and let simmer briefly
7.Fill into clean jars while hot and seal well
8.Keeps for about 1 week in the fridge – optionally you can also preserve it by canning or freeze it to make it last longer

Notes

Fill the chutney into the jars while it's really hot, and rinse the jars with boiling water beforehand – that way it keeps best. Prettily labeled and with a little decoration, it turns into a last-minute gift for any invitation in no time. Feel free to play with the spices: cinnamon and clove make it wonderfully Christmassy, while cumin adds a savory, slightly Indian note.