Mango Chutney Recipe (2024)

FAQs

What are the ingredients in chutney? ›

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

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.

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.

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.

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.

The recipe makes approx 4 x 200ml jars. I added nigella seeds for more spice and texture but you could leave these out if you don't have any. The chutney will thicken as it cools.

If chutney is not thick enough for your liking, remove a little of the liquid from the chutney and place in a cup. Mix a couple of teaspoons of cornflour with this liquid to make a runny paste. Add to the chutney, stirring, then place back on stovetop and bring to the boil; chutney should thicken up.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Mango(67%), Apple, Sugar, Onion Seed, Vinegar, Salt, Black Onion Seed, Garlic, Ginger, Pepper.

What brings out the Flavour of mango? ›

To bring out flavor, chill chunked mangoes with a wedge of lemon or lime. Or purée them with a splash of lime to make a delicious, brightly colored sauce for desserts (like this coconut rice pudding topped with mangoes). The mango's cool, juicy flavor complements spicy dishes such as curries.

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.

Spice It Up

If you have fresh herbs around, cilantro, mint, and basil, their bright, aromatic flavors perfectly complement the velvety sweetness of mango. When making something sweet, mix mango with spices like clove, cinnamon, and nutmeg. If you are looking to awaken your palate, pair your mango with chili powder.

How Long Does Chutney Last? Whether it's mango, pineapple or another flavor, unopened chutney can stay in your cupboard for up to a year. After the jar has been opened, store the chutney in your fridge for up to two months. Use chutney to top your favorite Indian recipes.

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Relishes, on the other hand, are cooked for a shorter time, with the resultant relish chunkier and more sharply flavoured than a chutney. Some people argue that a chutney will always contain mainly fruit or a mixture of fruits, and relishes are generally made of vegetables, and usually one variety.

In the USA, salsa and hot sauce are popular alternatives to chutney as both provide a similar flavor profile with added heat. Salsa is a sauce made from tomatoes, onions, chili peppers, and various spices, and can range from mild to extremely hot.

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.