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Quick and Easy Mango Chutney Recipe

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Recently gluten-free and once a baker by profession, my mission is to adapt old favorite recipes to make this lifestyle change tastier!

Great with Indian food.

Great with Indian food.

Mango Chutney Sauce

I had decided when I was small that I didn't like mango chutney. Probably as it was always shop-bought, and to me, it just seemed visually unappealing. So I would skip it and go for all the other great things Mum filled the table with when we had curry night.

Years later, my husband and I lived at the edge of the jungle in Peru, and when mango season arrived, we were in heaven. Wonderful mangoes, trees dripping with fragrant, juicy fruit in beautiful shades of orange, red, green, and purple. We were addicted to this fruit. We would buy them by the crate. But mangoes are seasonal, so we began to search for ways that we could enjoy them all year round. Mango ice cream, mango coulis, and then finally, mango chutney,

As I had never actually tried this chutney, I had just simply decided I didn't like it, I finally decided to give it a go. Now, in our house, we never eat curry without this wonderful chutney. It's so simple to make and will give a real "lift" to many dishes. Just don't spread this on toast as one of our friends did! This is chutney, not jam!

I found this recipe in one of my favorite cookbooks 250 Favourite Curries & Accompaniments by Pat Chapman. It's a well-known fact that a Brit's favourite food is a good curry. When you leave your country and culture, one of the things you really crave is the food you have left behind. My Mum let me leave with her copy of this curry club cookbook, and I highly recommend you get yourself a copy too, as the recipes are authentic Indian takeaway quality. Many of our English friends out here say they feel they have had a taste of home after trying these recipes.

Preparation Tips

  • To make life easier preparing a mango, use an OXO mango splitter.
  • Being careful with a sharp knife following the video, make your mango hedgehog then cut away the flesh from the skin.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

2 lb (900grams) or 4 small jars

Ingredients

  • 2 lb (900grams) mangoes, diced
  • 10 fl oz (300ml) water
  • 1 lb (450grams) sugar, white or brown
  • 2 garlic cloves, crushed
  • 4 whole bay leaves
  • 10 fl oz (300ml) white vinegar
  • 3 teaspoons nigella seeds also called black onion seeds
  • 2 teaspoons chilli powder or to your taste

Instructions

  1. First of all, make your sugar syrup base. Put the water and sugar in a saucepan, and then on a low heat slowly dissolve. This is the syrup that is going to preserve your fruit beautifully. This chutney could actually last for years . . . if it wasn't so delicious.
  2. Once the syrup is made, all you need to do is add the rest of the ingredients. Be careful not to splash yourself. Give it a good stir, and then bring it all to the boil.
  3. Once it comes to the boil, turn the heat down. At this point in the process, you need to maintain a gentle rolling simmer. You will notice that the sauce begins quite watery but will thicken a little towards the end of cooking time. Give it the occasional stir during the 20 mins you leave it to simmer.
  4. Now your chutney is finished. All you need to do is let it cool a little, then put it into sterilized bottles or jars.

Chutney Twists

  • Try brushing mango chutney on a pork chop towards the end of cooking time or on the top of a pork roast for a fruity twist.
  • Substitute red or green tomatoes for mango to make a great sweet tomato chutney.
  • I love to give this chutney as gifts. Look out for nice jars or bottles to have handy in your cupboard. Make a recipe card and pop it in the gift bag along with the jar. Why not give it as a gift along with a jar of our mint sauce.

What Is Mango Chutney?

Mango chutney is often used as an accompaniment to chicken, fish, pork, or other meat. Typically, it is considered both sweet and spicy, though the level of spice can be adjusted according to personal taste if it is made from scratch. It is believed to have originated in India, but its unique flavor made it popular across Europe, the Caribbean, and in South Africa as early as the 1600s. Since mangoes are rich in vitamins and minerals, it can be considered a healthful and a potentially low-calorie addition for many different meals (source: wiseGEEK).

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Questions & Answers

Question: will black mustard seeds be good as a substitute for nigella seeds, as I cannot locate nigella seeds anywhere?

Answer: You could, the end result with be slightly different however black mustard seeds are less spicy than the brown so could be a good option.

Comments

Joy on July 12, 2015:

This was the firs time I tried making it ang was sooooooo tasty. Thanks

lemonkerdz (author) from LIMA, PERU on May 08, 2013:

Oh! enjoy, this will go fantastic with any indian dish. Seeing you are in india...make a huge batch and start selling it is a real winner.

Thanks for sharing

Susan from India on May 08, 2013:

I love eating mangoes and anything that is made out of mangoes specially chutneys and pickles. This chutney is making my mouth water. Thank you for sharing.

lemonkerdz (author) from LIMA, PERU on March 22, 2013:

Good on you Blond Logic, it really is a great gift for culinary appreciative friends.

This really is a great recipe and hope you have great success with it. Enjoy your Mango season and please do bookmark us.

I still have some Chutney stored that i made when a wrote this Hub and that was months ago and it still tastes amazing. Enjoy and please come back to read more.

Mary Wickison from Brazil on March 22, 2013:

Hi Lemonkerdz,

I live here in Brazil and we are lucky enough to have 5 mango trees. You described mango season perfectly. They are simply heavenly.

I was given a mango chutney recipe, but it was handwritten and I think they copied it wrong. It said 5 liters of vinegar. In the end I made it similar to your recipe. I forgot to stir it enough and it turned quite dark. The taste was fantastic! So much better than shop bought chutney. I had a Brazilian friend try it for the first time, and she just kept eating it, she loved it. Come next season I will make more. I will bookmark your recipe. I love the idea of giving it as a gift. I am sure that would always be well received.

lemonkerdz (author) from LIMA, PERU on January 12, 2013:

That is such a shame you have no mangoes they are an amazing fruit, and this chutney is very tasty. I don't like the store bought chutney but home made seems so so different. Thanks for coming by

Deborah Neyens from Iowa on January 12, 2013:

I try to eat local food as much as I can but when it comes to tropical fruits like mangoes, I just can't resist. There are no local mangoes in Iowa! Thanks for sharing your recipe.

lemonkerdz (author) from LIMA, PERU on December 14, 2012:

Thanks rajan jolly From an expert in india i am so gald you like it. thanks for voting up. This is one of idias best contributions to the culinary world. Thank you for coming by

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on December 14, 2012:

Hi lemonkerdz, this is a wonderful Indian chutney recipe. I love mango chutney that has the spice to go along with the sweet taste.

voted up and useful.

lemonkerdz (author) from LIMA, PERU on November 26, 2012:

thanks so much. we love it too!! we never have a curry without it.

Thanks a lot for the positive feedback.

Vespa Woolf from Peru, South America on November 26, 2012:

We just had this on our chicken curry and we've decided it's our new favorite condiment. Wow, wonderful stuff. I hope every curry lover has a chance to try this recipe!

lemonkerdz (author) from LIMA, PERU on November 26, 2012:

That is very unfortunate about the mangoes, that's very much how it goes in big cities. Maybe when there is mango season in the tropics they may get cheaper. it does keep in the fridge a long long time, so if you did go for it, it won´t spoil. Thanks for the coments on the fotos.

LetitiaFT from Paris via California on November 26, 2012:

Hmmm, have made chutney in a while. I'll have to try this, though mangoes cost their weight in gold in Paris. Love your photo!

lemonkerdz (author) from LIMA, PERU on November 05, 2012:

Thelma Alberts it really is easy to make and so worth the little effert you put into it. The hardest bit is just peeling the flesh from the mango.

Thanks and enjoy

lemonkerdz (author) from LIMA, PERU on November 05, 2012:

thanks for comenting glassvisage, mainly mango chitney is eaten as a condiment to a curry or use it as a glase in the last 15 mins of cooking. buy a pack of popadoms (indian crisps) and just scoop it up, you will never look back :-)

Thelma Alberts from Germany and Philippines on November 04, 2012:

I have not tried making mango chutney, yet. With your recipe, I will. It sounds very easy to make and I know mango chutney is delicious. I love mango. Thanks for sharing. Voted up and useful.

glassvisage from Northern California on November 04, 2012:

Thanks for sharing this! So what do you eat chutney with typically?

lemonkerdz (author) from LIMA, PERU on November 04, 2012:

Thanks for your first comment vespawoolf. Glad you enjoyed the chutney. Mango season is coming up in Peru so have a go at the recipe

Vespa Woolf from Peru, South America on November 04, 2012:

What a fascinating hub! As a recipient of one of your jars of chutney, I can vouch for how delicious it is. I can't wait to make it myself. It really is a wonderful accompaniment to curries. What great step-by-step instructions, too. Another great recipe! Voted up across the board and shared.