Mango chutney is a versatile and flavourful condiment that adds a delightful burst of sweet and tangy flavours to a variety of dishes. Made with ripe mangoes, sugar, vinegar, and a blend of aromatic spices, mango chutney is a popular accompaniment to Indian and South Asian cuisines. Its vibrant taste and chunky texture make it a perfect pairing for curries, grilled meats, cheeses, sandwiches, and snacks. With its balance of sweetness and acidity, mango chutney adds a unique twist to both traditional and modern dishes, making it a must-have in any pantry.
Recipe Difficulty level - Beginner-Friendly
Special equipment - Glass storage mason jar
This mango chutney recipe yields enough to fill 1 large mason jar. I prefer making larger batches for our curry nights at the hotels. I have included honeydew melon in the recipe to stretch the chutney further, and surprisingly, it turned out to be a delightful addition. Of course, you can adjust the quantities and leave out the melon if desired.
Mango Chutney Recipe
Ingredients:
150 ml vinegar
3 kilo sugar
1 dessertspoon crushed chilli flakes
10 cloves
10 cardamon pods bruised
8 -10 ripe mangoes peeled and chopped
20 peppercorns
2 teaspoons cumin seeds
half teaspoon salt
5 inch piece of grated ginger
6 loves garlic crushed
1 large honeydew melon peeled and chopped (optional)
zest of 1 lemon
juice of 1 lemon
2 packets of gelatin
How to make mango chutney
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In a heavy-based saucepan over low heat, combine sugar, vinegar, and a splash of water until the mixture turns into a liquid. Next, add the blend of spices, garlic, and ginger, and simmer gently for fifteen minutes, stirring frequently to prevent burning.
After simmering the spice mixture, peel and dice mangoes and melon into bite-sized pieces, then add them to the pan. Simmer until they become translucent and soft. Finally, stir in the lemon juice and zest to enhance the flavours of the chutney.
Dissolve the gelatin in a small amount of boiling water and incorporate it into the mixture to help thicken and set the chutney for a perfectly textured final product.
Transfer the chutney into a sterilized, airtight jar for storage, ensuring longevity and maintaining freshness for future use.
Bon appétit!
Goes well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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