Spicy Mango-Peach Chutney with Ginger and Chili
by @chefspaletteA sweet and spicy chutney made with ripe mangoes, peaches, ginger, and chili, perfect as a condiment or dipping sauce.
Ingredients
Chutney Ingredients
- 1pieceripe mango (peeled, pitted, and diced)
- 2pieceripe peaches (pitted and diced)
- 1piecesmall red onion (finely chopped)
- 1infresh ginger (peeled and grated)
- 2piecegreen chilies (finely chopped, seeds removed if preferred)
- 1/4cupapple cider vinegar or white vinegar
- 1/4cupbrown sugar (adjust to taste)
- 1/2tspmustard seeds
- 1/2tspcumin seeds
- 1/2tspred chili powder (adjust to taste)
- 1/4tspground cinnamon (optional, for warmth)
- 1/4tspsalt (adjust to taste)
- 2tbspfresh cilantro (chopped, for garnish)
How to make Spicy Mango-Peach Chutney with Ginger and Chili
Prepare the Mango and Peach Base
In a medium saucepan, add the diced mango, peaches, red onion, grated ginger, and green chilies. Stir to combine the ingredients.
Add Vinegar and Sugar
Pour in the apple cider vinegar and sprinkle the brown sugar over the fruit mixture. Mix well, allowing the sugar to start dissolving with the juices from the fruit.
Toast the Spices
In a small skillet, dry-toast the mustard seeds and cumin seeds over medium heat until they begin to crackle and release their aroma. Be careful not to burn them.
Combine Spices and Simmer
Add the toasted spices to the fruit mixture. Also, add the red chili powder, ground cinnamon, and salt. Stir well, ensuring the spices are evenly distributed.
Cook the Chutney
Place the saucepan over medium heat, bringing the mixture to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally, until the fruit has softened and the mixture thickens. You can lightly mash the fruit with a spoon for a smoother texture, or leave it chunky if you prefer.
Adjust Seasoning
Taste the chutney and adjust the sugar, salt, or chili powder as needed. The chutney should be a balance of sweet, spicy, and tangy flavors.
Cool and Garnish
Remove the saucepan from heat and let the chutney cool to room temperature. Garnish with freshly chopped cilantro for a burst of color and freshness.
Serve or Store
Transfer the chutney to a sterilized jar if stored. It can be refrigerated for up to 2 weeks and enjoyed with a variety of dishes.
Tips & Tricks
Use as a dipping sauce for pakoras, samosas, or breadsticks.
Spread it on a sandwich or wrap for a sweet-spicy kick.
Serve as a condiment with grilled meats or seafood.
Mix into yogurt as a sweet-spicy dip for veggies.
Recipe by
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...