Mango Chutney is a typical Indian condiment, made with the pulp of this ancient exotic fruit cooked for a long time with brown sugar, vinegar, spices and herbs: chili pepper, ginger, garlic, onion, peppercorns, cumin seeds, turmeric powder and raisins.
This is a true side sauce, with a pleasantly sweet and sour flavor, aromatic, slightly pungent, and a thick, sticky consistency. Besides mango, it can be made with a wide variety of fruits and vegetables; some recipes even call for no cooking, simply steeping and marinating the ingredients.
Mango Chutney Variations
You can enrich the chutney with your favorite spices and eliminate the ingredients you don't like. For example, you can add ground cinnamon and cloves, or a few pieces of orange, for an even more aromatic flavor. You can also omit the raisins, replace the black pepper with white pepper, and replace the brown sugar with granulated sugar.
What Do You Eat Mango Chutney With?
Once ready, mango chutney is usually eaten for lunch and dinner, paired with plain rice dishes or meat-based courses, but it is also perfect with platters of cold cuts and cheeses, lightly seared shellfish or simply enjoyed spread on crispy croutons or triangles of naan bread, for an original and tasty home-made brunch.
Ingredients
How to Make Mango Chutney
To make mango chutney, start by cleaning the fruit: remove the peel with a vegetable peeler, then scoop out the pulp, cutting it around the seed. Then, chop it into medium-sized cubes.
To make mango chutney, start by cleaning the fruit: remove the peel with a vegetable peeler, then scoop out the pulp, cutting it around the seed. Then, chop it into medium-sized cubes.
Transfer the mango to a large bowl, then add the brown sugar. Our recipe calls for 200 grams of sugar, but for a thicker, sweeter result, you can increase the amount to 220-230 grams.
Transfer the mango to a large bowl, then add the brown sugar. Our recipe calls for 200 grams of sugar, but for a thicker, sweeter result, you can increase the amount to 220-230 grams.
Mix thoroughly to distribute the sugar over all the mango pieces, then cover the bowl with a sheet of cling film and let the fruit rest for about 30 minutes.
Mix thoroughly to distribute the sugar over all the mango pieces, then cover the bowl with a sheet of cling film and let the fruit rest for about 30 minutes.
In the meantime, prepare the rest of the ingredients: peel and roughly chop the onion, garlic, fresh chilli pepper and the piece of ginger; immerse the raisins in warm water and leave them to soak for about ten minutes, then proceed to squeeze them.
In the meantime, prepare the rest of the ingredients: peel and roughly chop the onion, garlic, fresh chilli pepper and the piece of ginger; immerse the raisins in warm water and leave them to soak for about ten minutes, then proceed to squeeze them.
Once the resting time has elapsed, take the mango and pour it, together with all the maceration liquid that will have formed, into a saucepan with a thick bottom.
Once the resting time has elapsed, take the mango and pour it, together with all the maceration liquid that will have formed, into a saucepan with a thick bottom.
Start by adding the rest of the previously chopped ingredients: chili pepper, ginger, onion, and garlic. Then season with turmeric powder.
Start by adding the rest of the previously chopped ingredients: chili pepper, ginger, onion, and garlic. Then season with turmeric powder.
Continue with black peppercorns and cumin seeds, then add the raisins too.
Continue with black peppercorns and cumin seeds, then add the raisins too.
Pour in the apple cider vinegar, the white wine vinegar and finally, the water. Mix all the ingredients thoroughly and place the saucepan on the stove.
Pour in the apple cider vinegar, the white wine vinegar and finally, the water. Mix all the ingredients thoroughly and place the saucepan on the stove.
Cook the mixture over low heat, stirring continuously with a wooden spoon, for about 40 minutes: at the end of cooking, the chutney will be thick, sticky and super fragrant. Let it cool completely, then transfer it to a small bowl.
Cook the mixture over low heat, stirring continuously with a wooden spoon, for about 40 minutes: at the end of cooking, the chutney will be thick, sticky and super fragrant. Let it cool completely, then transfer it to a small bowl.
The mango chutney is ready: bring it to the table and enjoy it on crunchy croutons or as an accompaniment to your favorite ethnic dishes.
The mango chutney is ready: bring it to the table and enjoy it on crunchy croutons or as an accompaniment to your favorite ethnic dishes.
Storage Instructions
The chutney can be stored in the refrigerator, covered, for up to 2-3 days. If transferred while still boiling hot into sterilized jars, sealed with airtight lids, and then inverted until the mixture has cooled completely, thus creating a vacuum, it can be stored in a cool, dry place for up to 6-9 months.
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