Mango Chutney Recipe (2024)

FAQs

What is mango chutney made of? ›

How to Make Mango Chutney. Ginger, garlic and red chilies are sauteed in oil and then cumin, coriander, turmeric, cloves, cinnamon and cardamom are added to coax out their robust flavors. Fresh mango, sugar and vinegar is added and it is slowly cooked down to a sticky and delicious concoction.

If you sterilise Kilner or jam jars and fill them with your chutney, the chutney will keep for up to two years unopened in a dark, cool place. Once opened, keep chilled and use within two months.

Mango chutney is also used as an accompaniment to Indian appetizers serving as a dipping sauce to samosas, vegetable pakoras and papadums. A jar of mango chutney makes a wonderful simmer sauce for chicken and shrimp or glazing sauce for pork tenderloin.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

What Is Mango Chutney Made Of? This chutney is spiced with ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar.

This is a really simple mango chutney recipe: First of all we want to start by softening a finely diced onion in a little ghee. Add in garlic and spices and cook for a couple of minutes until the kitchen fills with those delicious aromas. Then we want to add in the mangoes, sugar and vinegar.

As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.

If stored in sterilised jars, mango chutney will keep for up to two years unopened in a cool, dark place. Once opened and kept chilled, use within a couple of months. You can actually freeze mango chutney in small food containers, then defrost overnight to use next day.

Sweets that pair perfectly with mango are coconut, cream, peach, pineapple, and banana. If you're looking to spice things up, you can also use mango in conjunction with lemon, lime, onion, and avocado.

Do you refrigerate mango chutney? ›

Ans.: The shelf life of sweet mango chutney is 12 months. Since, At “The Little Farm” we do not use any preservatives make sure you don't use a wet spoon and store it in an air tight container in a shaded and cool place. For it to last longer you can refrigerate it too.

What fruit blends well with mango? Mangoes are a team player—they go with almost anything! Since they intensify the flavor of other tropical fruits, try combining mangoes with coconut, papaya or pineapple. Melons, berries, peaches or bananas would also be delicious with mango.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

You can substitute mango chutney with apricot preserves or jam. Some peach marmalade can also do the trick. And another option is that you can try to mix some lightly cooked cranberries with a hint of lemon juice.

Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means that, even if it contains acidic ingredients such as vinegar or tamarind, chutney should always offer sweetness.

Is mango pickle the same as mango chutney? No, Mango pickle is not the same as mango chutney. Mango chutney is made using sugar or gur and is sweet in taste, while mango pickle is made using mustard oil and spices and is savory in taste.

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.