Check out this Indian spiced vegan mango chutney recipe
Mango chutney, originating from the Indian subcontinent, is a vibrant condiment that complements a variety of dishes, including curries and sandwiches. This eggless and vegetarian version blends sweet, sour and spicy flavors using simple ingredients and traditional spices. It celebrates India's rich culinary heritage. Let's start cooking this delicious chutney to add some zing to your meals.
Gather the following ingredients
For vegan mango chutney, gather two ripe mangoes (peeled, chopped), one tablespoon vegetable oil, one teaspoon mustard seeds, half a teaspoon cumin seeds, two tablespoons sugar (adjust for sweetness), one-fourth teaspoon salt (to taste), half a cup distilled vinegar, one teaspoon ginger paste, one teaspoon garlic paste, half a teaspoon red chili powder (adjust for spice), and two tablespoons raisins (optional).
Preparing the mangoes
Start by peeling the mangoes and chopping them into fine pieces. This step is crucial as it determines the texture of your chutney. For a smoother consistency, chop the mangoes more finely. If you prefer your chutney with chunks of fruit in it, leave larger pieces. Make sure all pieces are roughly uniform in size for even cooking.
Cooking spices for flavor
Heat vegetable oil in a medium-sized pan over medium heat. Once hot, add mustard seeds and cumin seeds to the pan. Wait until they start to pop — this process releases their flavors into the oil, creating a fragrant base for your chutney. Be careful not to burn them; as soon as they begin popping consistently, move on to adding other ingredients.
Adding mangoes and simmering
Add the chopped mangoes to the pan, along with sugar, salt, ginger paste, garlic paste, and red chili powder if using. Pour in the vinegar and stir until all ingredients are well combined. Bring the mixture to a boil, then reduce the heat to simmer it uncovered. Let it cook for about twenty to 25 minutes or until it has thickened slightly, stirring occasionally.
Final touches
Once thickened to your liking, remove from heat. If using, stir in raisins for extra sweetness or texture. Allow to cool completely before transferring to clean jars for storage. This chutney can be served immediately but improves after 24 hours in the fridge, where flavors meld, making it a delightful addition to meals or as an appetizer dip.
