Quick and Easy Mango Chutney Recipe
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.
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.
- 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
Making the ChutneyClick thumbnail to view full-size
- 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.
- 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.
- 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.
- Now your chutney is finished. All you need to do is let it cool a little, then put it into sterilized bottles or jars.
- 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
will black mustard seeds be good as a substitute for nigella seeds, as I cannot locate nigella seeds anywhere?
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.Helpful 5