Mango Sriracha Chutney

• Vegan
• Gluten free

• Produce

  • 1 tsp Coriander, ground
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 4 Mangos, ripe medium size

• Condiments

  • 1 tbsp Lime juice, fresh
  • 1 tsp Sriacha hot pepper sauce

• Baking & Spices

  • 1 tbsp Black sesame seeds
  • 1/2 tsp Chili powder
  • 1/4 tsp Cinnamon
  • 1/4 tsp Kosher salt
  • 1 tsp Mustard seed
  • 1 cup Sugar
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1/2 cup Rice vinegar

Found on thecafesucrefarine.com

Description

Ingredients

• 4 ripe, medium size mangos, peeled and diced into ¼-inch pieces
• 1 tablespoon finely grated fresh ginger
• 3 cloves garlic, finely minced
• ½ cup rice vinegar
• 1 cup sugar
• ¼ teaspoon cinnamon
• ½ teaspoon turmeric
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• 1-2 teaspoon Sriacha hot pepper sauce
• 1 tablespoon black sesame seeds
• 1 teaspoon mustard seed
• 1 tablespoon fresh lime juice

Directions

• Combine all ingredients except for about ½ cup of the chopped mango in a medium-size sauce pan. Bring to a boil, stirring frequently. Reduce to a steady simmer and cook for 20 minutes.
• Add reserved ½ cup of mango and continue to cook for another 10 minutes or until mixture thickens and starts to become syrupy. Stir in fresh lime juice. Chutney will thicken a bit more as it cools.
• Ladle into clean jars and allow to cool. Refrigerate. (Chutney will keep well stored in the refrigerator for several weeks, if it lasts that long!)