Vegan Mango Chutney
Recipe for an easy-to-make and delicious vegan Mango Chutney made with a fresh mango. It's perfect to spread on papadums (crispy Indian bread) or to serve with summer rolls or crispy homemade vegetable pakoras!
Servings 1 /2 cup
Calories 210kcal
Zutaten
- 3 cardamom pods (or use about ¼ teaspoon cardamom powder)
- ¼ teaspoon nigella seeds
- ½ teaspoon canola oil
- 1 small onion - chopped
- 2 garlic cloves - minced
- 1 mango - peeled and diced
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon powder
- ¼ teaspoon ginger powder
Anleitungen
- Add the cardamom pods to a mortar and break open. Remove the shells and use only the cardamom seeds. Add the nigella seeds and grind until crushed.
- Heat the canola oil in a medium-sized pot on medium heat. Add in the chopped onion and minced garlic. Cook until translucent. Add the ground seeds to toast them a bit.
- Then add the rest of the ingredients: diced mango, apple cider vinegar, maple syrup, salt, cinnamon and ginger powder.
- Reduce the heat and let it simmer for about 10 minutes. By now the mango should be soft enough and break apart quite easily. Use a fork to mash it even more. At this point, you can also adjust the flavors to your own preference!
- Then fill the chutney into clean canning jars and close them while it is still hot. The chutney will last longer that way, until opened. Or let it cool and use immediately.
Nährwerte
Calories: 210kcal | Carbohydrates: 46g | Protein: 3g | Fat: 3g | Sodium: 590mg | Potassium: 504mg | Fiber: 6g | Sugar: 31g | Vitamin A: 1785IU | Vitamin C: 71.4mg | Calcium: 77mg | Iron: 1.3mg