Mango Chutney Recipe
Mango Chutney Recipe
Table of Contents
Mango Chutney Recipe
This homemade Mango Chutney recipe offers a delicious blend of sweet, tangy, and spicy flavors that elevate any dish. Ideal for pairing with grilled meats, curries, and sandwiches, this chutney is a versatile condiment that will become a staple in your kitchen. Whether you’re looking to complement a traditional Indian meal or add a tropical twist to your cooking, this easy to follow mango chutney recipe is sure to please your taste buds.
Description
Mango Chutney Recipe is a classic condiment that hails from Indian cuisine, though it has become a favorite in many cultures around the world. The rich combination of ripe mangoes, vinegar, sugar, and an array of spices provides a burst of sweet and tangy flavors that can enhance any dish. Whether used as a topping for meats, a dip for naan bread, or a spread for sandwiches, this mango chutney recipe brings a taste of exotic cuisine right into your kitchen.
In this recipe, fresh, juicy mangoes are combined with a mixture of spices including cumin, cinnamon, and ginger to create a chutney that perfectly balances sweetness and spice. The inclusion of vinegar adds a tangy note that helps preserve the chutney, allowing you to store it for longer periods.
Making mango chutney at home is easier than you might think. With only a few simple ingredients, you can create a flavorful condiment that beats store bought versions by a mile. Once prepared, the chutney can be stored in jars and used whenever you need a flavorful accompaniment to your meals.
Ingredients
- 2 ripe mangoes, peeled, pitted, and diced
- 1 medium onion, finely chopped
- 1/2 cup brown sugar
- 1/2 cup white vinegar
- 1/2 cup raisins (optional, for added sweetness and texture)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground cloves
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red chili flakes (adjust based on spice preference)
- 1 tablespoon olive oil or vegetable oil
- Salt to taste
Instructions
- Prepare the Mangoes: Peel, pit, and dice the mangoes into small cubes. Set aside.
- Cook the Onions: In a large saucepan or skillet, heat the oil over medium heat. Add the chopped onions and sauté until they become soft and translucent (about 5 minutes).
- Add the Spices: Add the cumin seeds, mustard seeds, cinnamon, ginger, cloves, and red chili flakes to the onions. Stir continuously for about 2 minutes to release the spices’ flavors.
- Combine the Mangoes and Sweeteners: Add the diced mangoes, raisins (if using), brown sugar, and vinegar to the pan. Stir to combine.
- Simmer the Chutney: Reduce the heat to low and let the mixture simmer for 35-40 minutes, stirring occasionally. The chutney will thicken as it cooks, and the mangoes will break down, blending with the spices to create a chunky, flavorful sauce.
- Season and Adjust: Taste the chutney and adjust the seasoning by adding more salt or sugar as needed. If you like it spicier, add a little more chili flakes.
- Cool and Store: Once the chutney has reached the desired consistency, remove from heat and let it cool. Transfer it to clean, airtight jars for storage. The chutney can be stored in the refrigerator for up to 2-3 weeks.
Notes
- Storage: Store your mango chutney in sterilized jars. The chutney will continue to develop its flavors as it sits, so it’s even tastier after a few days.
- Adjusting the Spice Level: The amount of chili flakes can be adjusted to suit your preferred spice level. For a milder chutney, reduce the chili flakes or omit them entirely.
- Variation: You can also experiment by adding garlic, turmeric, or even a pinch of cardamom for a unique twist on this recipe.
- Serving Suggestions: Mango chutney pairs beautifully with grilled meats like chicken or lamb, fish, or even as a topping for rice dishes or sandwiches.
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Mango Chutney Recipe
Ingredients
- 2 ripe mangoes peeled, pitted, and diced
- 1 medium onion finely chopped
- 1/2 cup brown sugar
- 1/2 cup white vinegar
- 1/2 cup raisins optional, for added sweetness and texture
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground cloves
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red chili flakes adjust based on spice preference
- 1 tablespoon olive oil or vegetable oil
- Salt to taste
Instructions
- Prepare the Mangoes: Peel, pit, and dice the mangoes into small cubes. Set aside.
- Cook the Onions: In a large saucepan or skillet, heat the oil over medium heat. Add the chopped onions and sauté until they become soft and translucent (about 5 minutes).
- Add the Spices: Add the cumin seeds, mustard seeds, cinnamon, ginger, cloves, and red chili flakes to the onions. Stir continuously for about 2 minutes to release the spices’ flavors.
- Combine the Mangoes and Sweeteners: Add the diced mangoes, raisins (if using), brown sugar, and vinegar to the pan. Stir to combine.
- Simmer the Chutney: Reduce the heat to low and let the mixture simmer for 35-40 minutes, stirring occasionally. The chutney will thicken as it cooks, and the mangoes will break down, blending with the spices to create a chunky, flavorful sauce.
- Season and Adjust: Taste the chutney and adjust the seasoning by adding more salt or sugar as needed. If you like it spicier, add a little more chili flakes.
- Cool and Store: Once the chutney has reached the desired consistency, remove from heat and let it cool. Transfer it to clean, airtight jars for storage. The chutney can be stored in the refrigerator for up to 2-3 weeks.
Notes
- Storage: Store your mango chutney in sterilized jars. The chutney will continue to develop its flavors as it sits, so it’s even tastier after a few days.
- Adjusting the Spice Level: The amount of chili flakes can be adjusted to suit your preferred spice level. For a milder chutney, reduce the chili flakes or omit them entirely.
- Variation: You can also experiment by adding garlic, turmeric, or even a pinch of cardamom for a unique twist on this recipe.
- Serving Suggestions: Mango chutney pairs beautifully with grilled meats like chicken or lamb, fish, or even as a topping for rice dishes or sandwiches.
