Quick & Easy Green Mango Chutney

Start by washing your mangoes. Don't hurry this step. A careful rinse will remove any natural sap that may be lingering on the skin and can lend a bitter taste to the final product.

Peel and dice the mangoes into small pieces. Hold the mango sidewise while cutting to avoid hitting the stone in the center.

In a large saucepan, combine the diced mangoes, sugar, vinegar, finely chopped chilli, grated ginger, turmeric, and salt. Don't skimp on the ginger, it lends a nice warm flavor to the chutney.

Stir this mixture on medium heat until the sugar dissolves. Once the sugar dissolves, bring it to a boil and then reduce the heat, letting it simmer for about 45-60 minutes until it thickens.

Every now and then, give the chutney a good stir. Don’t let it burn at the bottom of the saucepan, adjust the heat as required.

Once the chutney thickens to your desired consistency, turn off the heat. Do remember, the chutney will continue to thicken a bit more as it cools down.

Let the chutney cool down before transferring it to clean, sterilized jars. Storing immediately while hot might aid in the growth of bacteria.