Intro
Intro 2
What’s In Mango Chutney?
Intro
- 30ml Ingredient: Info
How to Make Mango Chutney
Step 1: Details
Storing Mango Chutney
Help
How I Use Mango Chutney
A block of text with each use bolded to make it clear.
Mango Chutney Recipe
Course: SidesCuisine: IndianDifficulty: Medium10
servings20
minutes2
hours2
hours20
minutesAdd a tropical, Indian-inspired hit to your meals with our mango chutney recipe
Ingredients
2 2 Mangoes
165 ml 165 White Wine Vinegar
150 g 150 Granulated Sugar
1 tsp 1 Cumin Seeds
1 tsp 1 Coriander Seeds
3 3 Cardamom Pods
1 tsp 1 Onion Seeds
1 tsp 1 Turmeric
1 1 Garlic Clove
5 cm 5 Piece of Ginger
1 1 Red Chilli
Salt
Directions
- Prepare the mangoes by peeling and then chopping the flesh into small pieces the size of a hazelnut. You don’t want to cut them up too small as you will want a chutney with some texture.
- In a dry pan, add your cumin seeds, coriander seeds, cardamom, onion seeds and turmeric to toast them. This should take 5 minutes.
- Pour the vinegar and sugar into a heavy-bottomed pan and then warm slowly until the sugar has dissolved. Once fully dissolved, turn the heat up and allow it to bubble for 10 minutes.
- Crush the toasted seeds and spices in a pestle and mortar. You’ll need to remove the shell of the cardamom at this point.
- Carefully tip the mango pieces, spices and a pinch of salt into the vinegar, then grate in the garlic, ginger and red chilli. Allow the mix to bubble away over a fairly low heat for around 1 hour and 20 minutes. Once it has turned sticky and thick, turn the heat off but allow it to sit for 15 minutes.
How to Make Mango Chutney
How to Use Mango Chutney
Now you’ve made a jar of the stuff, do you know how to then use mango chutney? Of course, you can spread it on poppadoms, but you don’t make all that effort to serve it with poppadoms!
Glaze Protein With It
A mango chutney glaze can take your chicken or tofu dishes from ordinary to extraordinary.
Warm the chutney up in a pan over low heat to loosen up a little. Then glaze your protein with the chutney before roasting or grilling. It works because the sweet and tangy chutney beautifully caramelizes on the protein, giving it a unique flavour and a lovely, golden crust.
Turn It Into a Dip
This is such a crowd-pleaser. The sweet, tangy, and spicy chutney pairs well with salty, crispy snacks like tortilla chips, pita chips, or samosas.
Just put the chutney in a bowl, and you’re done.
It works because of the great contrast between salty snacks and the complex flavours of the chutney. Want to take it up a notch? Mix the chutney with Greek yoghurt to create a creamy, flavorful dip with a milder, more spreadable consistency.
Dress Salad With It
Use your mango chutney as a unique salad dressing. Its sweet and slightly spicy profile provides an exciting twist to the regular vinaigrette.
Simply whisk the chutney with some olive oil, salt, and pepper and toss it with your favourite greens. It’s punchy so a little will go a long way!
The chutney not only flavours the salad but also adds an interesting texture to it. My pro tip: it pairs exceptionally well with peppery greens like rocket and proteins like grilled chicken or shrimp.
Pair With Cheese
Mango chutney and cheese is a match made in heaven. The sweetness of the chutney perfectly complements rich, creamy cheese. Spread it over a cracker, add a slice of your favourite cheese, and you have an elevated snack.
It works because the complex flavour of the chutney cuts through the richness of the cheese. Try it with a strong cheese like blue cheese or sharp cheddar.
How to Store Mango Chutney
Storing your mango chutney in the fridge is simple. Just transfer it to a clean, airtight jar or container, ensure minimal air is in it to prevent oxidation and pop it into the fridge.
Your chutney should keep well for up to 2-3 weeks, if not a little longer.
The high sugar and vinegar content act as natural preservatives, helping to keep it fresh.
One common problem might be the chutney becoming too thick or losing its fresh taste over time. If this happens, a quick stir should bring it back to life, and adding a little splash of vinegar can help revive the flavours.
To freeze mango chutney, simply portion it into freezer-safe containers or bags and freeze. It can be kept in the freezer for up to 6 months, and thawed in the fridge when needed.