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Le Chaudron recipe
Chutney mangue indien
Indian mango chutney
⏱ 45 minServes 8Medium95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
3ripe mangoes, peeled and cubed
1red onion, sliced
3 clovesgarlic, crushed
1 tbspgrated fresh ginger
200 ml (¾ cup)cider vinegar
150 g (5 oz)brown sugar
1fresh red chili, chopped
1 tspmustard seeds
1 tspground turmeric
1 tspgaram masala
- 3 ripe mangoes, peeled and cubed
- 1 red onion, sliced
- 3 cloves garlic, crushed
- 1 tbsp grated fresh ginger
- 200 ml (¾ cup) cider vinegar
- 150 g (5 oz) brown sugar
- 1 fresh red chili, chopped
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp garam masala
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the mangoes and cut into even 1 cm (½ in) cubes.
- Heat a dry saucepan and toast the mustard seeds for 30 seconds until they pop.
- Add the sliced red onion, crushed garlic and grated ginger and cook for 5 minutes until translucent.
- Stir in the chopped red chili, turmeric and garam masala for 1 minute.
- Add the mango, cider vinegar and brown sugar and mix well.
- Cook gently for 45 minutes, stirring regularly, until the mango is soft and the chutney thick.
- When syrupy, transfer to sterilized jars.
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