Ingredients
- 3 firm mangoes, diced
- 1 onion, finely chopped
- 150 ml apple cider vinegar
- 180 ml maple syrup
- 100 g raisins
- 1 garlic clove, minced
- 20 g fresh ginger, grated
- 1 tsp mustard seeds
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
- 1 tsp salt
Method
- Put all ingredients in a heavy saucepan and stir well.
- Bring to a boil, then simmer uncovered for 45–55 minutes, stirring often.
- Cook until the mango is tender and the liquid is thick and jammy.
- Cool and refrigerate; mature the chutney for 24 hours when possible.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Replace 200 g sugar with 180 ml maple syrup; reduce the vinegar from 200 ml to 150 ml to balance added liquid, with no oven adjustment needed.
Why Quebec maple syrup: Maple deepens mango's tropical sweetness with mild caramel and wood notes. The chutney remains sharp, spiced and suitable for curries, cold meats or cheese.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →