Mango Chutney Recipe (2024)

FAQs

What is mango chutney made from? ›

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

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.

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.

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.

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.

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.

Add cornstarch: Mix a small amount of cornstarch with cold water to create a slurry. Gradually add the mixture to the chutney while stirring. Cook for a few more minutes until the chutney thickens. Add ground nuts: Add some ground nuts like almonds or cashews to the chutney, which will help thicken it.

Our answer. When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

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.

How do you know if mango chutney is off? ›

The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

Cooks tip 2: I used cider vinegar in this Apple chutney recipe, but it is fine to use malt vinegar or wine vinegar. They will all produce slightly different flavours and it just a matter of personal preference and what you happen to already have in your cupboard.

Adding sugar and salt can help reduce the vinegar flavor. Start with the sugar, then add small amounts of salt in between. If that doesn't work (just too much vinegar) you may have to add more of the other ingredients.

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

Mango jam predominantly features the sweetness of ripe mangoes, sugar, and perhaps a dash of lemon juice. It's simple and focuses on the fruit's unadulterated essence. Conversely, mango chutney is a more complex affair, an exotic medley of sweet, tangy, and spicy flavours.

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.

One obvious example is Mango chutney V Mango Pickle. Mango Chutney is made from ripe or overripe mangoes, while mango pickle is made from underripe hard green mango – both are delicious with a Praveen Kumar Frozen Curry though! Why have these condiments become so conflated over the years?

Dry fruit mango chutney is loaded with essential oils, calcium, proteins, and vitamins obtained from dry fruits and mangoes. These all help to increase the body's immunity.