I didn’t know how easy it was to make mango chutney at home, and I’m 100% sure it is healthier than buying it in the supermarket. After a couple of trial runs, this is the winner recipe. Are you ready for this hearty and delicious chutney mango recipe?
It’s perfect for all your Christmas roasts. So hurry up! Place all the ingredients below in a saucepan and simmer for around an hour until the mangos are soft, the sugar has dissolved and a yummy and fragrant chutney has formed. Anyone can make this recipe, just stir well from time to time to avoid it sticking to the bottom of the saucepan. The result is a thick sauce, flavoursome with some pieces of mango in it, I like to leave chunks in but you can blend them if you prefer.
Just in case you have never tried mango chutney before, let’s explain where it comes from quickly. Chutney is a thick sauce from India made of fruit and vegetables. There are many different types of chutney but today we are going to make mango chutney. The most common spices added to it are ginger and cinnamon. This mango chutney has a similar texture to jam but is thicker and stickier and it’s typical to see some chunks of fruit left in. It is a very flavoursome sauce. There are so many other adjectives that I can use to describe how delicious it is:
The recipe below is to make a mild mango chutney, it is not spicy at all and goes really well with nearly everything. This is the most delicious and tasty mango chutney perfect for:
-Chicken, lettuce, tomato sandwich
If you are not going to eat your mango chutney straightaway store it in a jar and it will keep in the fridge for a week or two. But you can also make a batch of it and have it ready any time you need it. To do this make sure that you sterilize your jars and then keep them in a dark and fresh place away from light. You will be surprised how much you use it!
This Mango chutney is an easy and quick recipe to serve with your cheese plates, appetizers, turkey or chicken dishes.
- 1 big mango (1+1/2 cups) cubed
- 2 clove garlic minced
- 1 Tbsp fresh grated ginger (about 2cm piece)
- 1/2 yellow or red onion minced
- 1/4 red pepper, chopped
- 2 Tbsp raisins or dried cranberries
- 2 Tbsp brown sugar
- 1/2 Tbsp cinnamon
- 1 Tbsp apple or cider vinegar
- 1/2 lemon juiced
- 1/3 tsp salt
- 1/3 cup (80 ml) water
Heat up 2 Tbsp of water in a saucepan over a medium heat. Then add the onion, garlic and the grated ginger, cook for 5' stirring continuously.
Add the rest of the ingredients and 100ml of water (1/2 cup). Cook over a medium heat for 30'. Then reduce the heat and simmer for a further 30'-40'. Stirring occasionally.
Remove from heat and leave to cool before storing it in jars.
If you think that it has too many fruit chunks you can mash it a bit with a fork or blend it for a smoother texture.
*You can keep the chutney in the fridge for a couple weeks but if you want to store it for longer you should follow the same process than for jam. Fill properly sterilized jars with the warm chutney, close them and boil in a pot of boiling water for 20'. Store the chutney in a cool, dry place away from direct light and used within 12 months of making.
Don’t think this is the only chutney recipe, we have many more to try. We still have to make it with apple, peaches, pineapple…If you think any other combination would work let me know in the comments below. Subscribe to the blog to keep up to date with new recipes.