Mango chutney (Sri Lanka)

Sri Lankan-style mango chutney is a variation of Indian chutney that brings out the full richness of tropical flavors. Enhanced with tamarind, chilies, and local spices, this chutney offers a sweet and spicy touch that's perfect for accompanying Sri Lankan curries, rice, or grilled meats. This gluten-free condiment is a wonderful way to bring an authentic taste of Sri Lanka to your cooking.

Preparation time: 10 minutes

Cooking time 35 minutes

Total time 45 minutes

Cooking method: Traditional

Difficulty: Beginner

Ingredients

1 Medium mango, peeled and diced
1/2 finely chopped red onion
1 clove of garlic, minced
1/2 tbsp freshly grated ginger
1/2 tbsp tamarind paste
50g of sugar ( palm, coconut or brown)
50 ml of apple cider vinegar
1 tsp of mustard seeds
1 tsp chili powder (adjust to taste)
1 cinnamon stick
1/4 tsp turmeric powder
1/4 tsp salt

Preparation

1
Spice preparation: In a saucepan, heat the mustard seeds and cinnamon stick over medium heat until the seeds begin to crackle and release their aromas.
2
Cooking the garlic, ginger and onions: Add the garlic, ginger and onion, then fry for 3-4 minutes until golden brown.
3
Adding the mangoes and spices: Stir in the mango pieces, turmeric powder, chili powder, sugar, and salt. Mix well to coat the mangoes with the spices and sugar.
4
Adding the tamarind and vinegar: Add the tamarind paste (or tamarind powder) and the cider vinegar. Mix well, then simmer over low heat for about 25-30 minutes, stirring occasionally. The chutney should thicken and the mangoes should become tender.
5
Cooling and storage: Remove the cinnamon stick and let the chutney cool before transferring it to a clean jar. This chutney can be stored in the refrigerator for up to two weeks.

Note

For optimal flavor, let the chutney rest for at least 24 hours before consuming. This allows the flavors to develop and intensify.

Keywords: Sri Lankan mango chutney, Indian condiment, Sri Lankan condiment, mango recipe