Mango Chutney – Sweet, savory and tangy, this mango chutney will spice up any meal! The fresh, fruity mango flavor pairs perfectly with tangy vinegar and spicy jalapeño. Full of flavor and texture, this chutney is the perfect accompaniment to many entrees and appetizers.
Hands up mango lovers! I definitely have my hands up now! I grew up picking sweet, ripe, juicy mangoes right off the tree. Mango season has always been my favorite time of year.
With their vibrant colors and juicy deliciousness, they work well in a variety of recipes. This mango chutney recipe is right up there with all my favorites. super easyIn a few simple steps your table will be ready. Plus, its versatility adds flavor to just about anything. roast chicken To tortilla chipsSo when you’re looking for something easy, fun and exciting for a weeknight meal, this is it!
What is mango chutney?
A chutney is a relish or jam-like condiment that can be used as a spread, dip, or garnish with a main dish. They have many flavors but tend to be sweet, savory and tangy due to the vinegar.
recipe ingredients
- mango – Mango, the star of the show, gives the chutney a sweet and fruity flavor.
- vegetable – Freshly chopped garlic and onion add flavor and flavor, while jalapeños give a spicy kick. Bell peppers provide a pleasant texture and color.
- spices – Ginger, coriander, cardamom, cinnamon and cloves add a rich earthy flavor to the chutney. Adding a bit of nutmeg also enhances the flavor.
- sugar – You can use granulated sugar, brown sugar, or coconut sugar. Alternatively, you can leave it out if you’re on the Paleo diet.
- Vinegar – Balance of mango sweetness and acidity. Vinegar is also a great natural preservative, extending the refrigerator life of chutneys.
how to make mango chutney
Just 3 easy steps
- mix material – Place mango, ginger, garlic, onions, jalapenos, peppers, ginger and spices in a large stainless steel pot. Then add sugar, vinegar and water. (Photo 1-2)
- simmer – Bring to a boil, then cook uncovered for at least 20 minutes, until tender and the sauce thickens. (Photo 3)
- cool – Remove from heat, cool and refrigerate before use. (Photo 4)
recipe variations
- If it’s not mango season, you can make this chutney peach Also pineapple For equally delicious variations!
- apple cider vinegar A great alternative to white vinegar if you want a more fruity flavor.or use lemon juice for a citrus burst.
- handful raisins Adding it to chutneys adds texture and sweetness.
tips and tricks
- be sure to use no reaction pot (Not aluminum) When making a mango chutney recipe, the acids in the mixture react with the pan, giving the chutney a slightly metallic taste.
- This chutney is ready to eat, but let it sit for a few hours to allow the flavors to meld beautifully. Chill in the refrigerator for 6 hours or overnight to let the flavors get the party started.
- Purifying the chutney in a blender creates a smooth, sauce-like consistency. Perfect for a delicious hot sauce on chicken wings or as a sandwich topping. 😊
advance instructions
Having ready-made condiments on hand saves a lot of time. Mango chutney can be made in advance and stored in the refrigerator. about 3 weeks.
Storage method
This versatile chutney To freeze beautifully. Refrigerate after cooking and store in small freezer bags or containers.it is maintained about 6 months in the freezer.
Frequently Asked Questions
Yes, I can! If it’s not mango season, canned mangoes are a good option. Taste the syrup before adding the mango. You may need to adjust the acidity to balance the sweetness of canned mangoes.
Green mango is also mango chutney! However, you may need to add sugar to balance the acidity.
Chutneys are vinegar-based, usually cooked with lots of spices, and sometimes called jams or relishes. Salsas are usually made with fresh vegetables, fruits and herbs and are more likely to be raw. Of course, you can also put vinegar and a lot of spices in it.
What to Accompany Mango Chutney
The mango chutney recipe is surprisingly versatile!Enjoy as a side dish pig neck bone, chicken kebabAlso jerk shrimp make your meal unforgettable.or spread it on top pulled pork sandwich For an exotic twist!
Try more delicious sauces and spreads
- roasted pepper sauce
- Chimichurri
- restaurant style salsa
- peri peri sauce
- easy homemade guacamole
- mango salsa
Conclusion
Sweet, spicy, tangy and fruity, Mango Chutney is an exciting condiment that will enhance any meal. What’s your favorite accompaniment to your chutney? Drop me a comment and let me know!
This blog post was originally published in July 2018 and has been updated with additional tips and new photos.
mango chutney
Preparation: Ten minutes
cooking: 30 minutes
total: 40 minutes
Asian
instructions
-
Place mango, ginger, garlic, onions, jalapenos, peppers, ginger and spices in a large stainless steel pot. Then add sugar, vinegar and water.
-
Bring to a boil, then simmer uncovered for at least 20 minutes until tender and the sauce thickens.
-
Remove from heat, cool, refrigerate and start using. (Keeps for over a month in the refrigerator.
Tips and notes:
- When making the mango chutney recipe, use a non-reactive pan (not aluminum) as the acids in the mixture will react with the pan, giving the chutney a slightly metallic taste.
- This chutney is ready to eat, but let it sit for a few hours to allow the flavors to meld beautifully. Chill in the refrigerator for 6 hours or overnight to let the flavors get the party started.
- Purifying the chutney in a blender creates a smooth, sauce-like consistency. Perfect for a delicious hot sauce on chicken wings or as a sandwich topping.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 30g| | calorie: 35kcal (2%)| | carbohydrate: 9g (3%)| | protein: 0.2g| | thick: 0.1g| | saturated fat: 0.01g| | Polyunsaturated fat: 0.02g| | Monounsaturated fat: 0.004g| | sodium: 1mg| | potassium: 40mg (1%)| | fiber: 1g (Four%)| | sugar: 8g (9%)| | Vitamin A: 84IU (2%)| | Vitamin C: 16mg (19%)| | calcium: 6mg (1%)| | iron: 0.1mg (1%)
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