Jul 21, 2013
Homemade Sugar-free Mango Chutney
With as much Indian food as we eat at our house, I always like to have some chutneys on hand. But the store-bought varieties are loaded with processed sugar. Traditionally green (unripe) mangoes are used in chutney. Perhaps that’s why there is so much sugar added to those processed products. But ripe mangoes work just as well in my opinion. I used three barely ripe mangoes and one very ripe one for this recipe.
Chutneys date back to 500 BC and are endless in their variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick… In other words, it’s finger-lickin’ good!
- 4 medium-sized mangoes
- 1″ knob of fresh ginger, grated
- 4 chopped medjool dates, pits removed
- 2 garlic cloves, mashed and minced
- ½ cup hunza raisins (or any golden raisins)
- 1 tsp Garam Masala spice blend
- 2 tsp black mustard seeds
- 1 tsp mango powder (Don’t worry if you don’t have this product. I had it in my spice cupboard as I use it in some Indian dishes, so added a bit to kick up the flavor, but it would be fine without it)
- ½ cup apple cider vinegar
- Peel and cut the mango into chunks.
- Place it and the remaining ingredients into a medium sized sauce pan.
- Simmer on low for about about one hour, until the mango is very soft. Stir frequently. As the mixture reduces, it becomes very thick and could stick and burn on the bottom of the pot.
- If there are still big chunks of fruit, break them up with a spoon or a potato masher.
- Cool and serve! (keeps up to four weeks refrigerated)