Easy-to-Make Mango Chutney
Mango chutney
Homemade Chutney
If your experience with mango chutney has only been out of a jar or from a local Indian takeaway, then you are in for a treat. This easy-to-make chutney is packed full of flavor, which will impress not just you but your guests as well.
Plump, succulent raisins and small chunks of mango in a tangy sauce make this chutney the perfect accompaniment to many meals. Whether you choose to have it as a condiment with curries, cold meats, or as I have done here with cheese and crackers, it will liven up every meal or snack.
A wheelbarrow full of mangoes
Mango Trees
Here on our farm, we have several mango trees, and it is for this reason that I began making this. Most mornings during our mango season, which runs from January-April, I wake to find several have fallen in the night.
With the aid of the wheelbarrow, I collect these each morning. If they are too soft or have been damaged by insects, I give them to the chickens and ducks. A few of these I will also wedge these on top of our wall for the monkeys who live in the woods adjacent to our house.
Our plentiful supply has led me on a search for various ways to use and enjoy these. Today I would like to show you how I make mango chutney.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 1 hour | 1 hour 10 min | Approx 1 liter (1 quart) |
Ingredients
- 1.2 kg (2.5 lbs) mangoes, (I used 9 of various sizes) The weight is when peeled and the stone removed
- 250g (1/2 a lb) white sugar
- 250g (1/2 a lb) brown sugar
- 160g (2/3 cup ) raisins
- 1/4 teaspoon ground ginger, fresh, about 1
- 1/4 teaspoon cloves ground, or use a 4 whole cloves
- 1/2 teaspoon cinnamon powder, or a 1
- 400 ml (1 1/2 cups) apple vinegar
- 1 teaspoon mustard seeds
Instructions
- Begin by washing your mangoes. Even though we are going to peel them, we don't want any residue on our knife or cutting board. I used nine mangoes; the number you use may vary depending on the size you have.
- First, cut the mango. This can be done easily by cutting lengthways and removing the skin, as shown in the photo. Mangoes have a large flat stone in the center. There is a video below which shows a variety of ways to cut mangoes. These should be cut into small pieces. Depending on your type of mango, some cube easier than others. The type I use are quite stringy and more suited to juicing than eating. However, even this type works when when cooked.
- Add all the ingredients to the pan and take it to the stove. I start mine on medium-high heat just to get things moving along. I stir often. The high amount of sugar in this means it can burn quickly, so don't leave it. Stir frequently. Turn the heat to medium or medium-low.
- As it is cooking, the mangoes will become soft, and you can carefully break them up by pressing them against the side of the pan with the back of a wooden spoon.
- The mixture will begin to thicken. It is crucial you stir it as it can catch on the bottom of the pan and burn. The batch I made last year did just this. So learn from my mistake.
- I cooked mine for about an hour. There are a few things that will determine your cooking time. How high you have the heat, how ripe the mangoes were, and how small you cut the chunks. The mixture will thicken as it cools, so when you have a consistency that coats the back of a spoon, you should be okay. Aim for somewhere between the consistency of honey and jam. The important thing is that the mangoes are cooked. I prefer my chutney to have chunks of mango.
- Carefully spoon this mixture into clean receptacles. As you can see, I am using a jar with a screw-on lid and a bowl. These will be kept in a refrigerator and not left out unrefrigerated.
- I want to get this cooling down as quickly as possible, so I am using a low-tech water bath. I simply place them into a pan and a bowl into which I have put water from the tap. A word of caution here, if your bowl or jar is not heatproof the change in temperature from a hot liquid to cold water could cause your jar to crack. Pyrex, or the equivalent, is always a wonderful choice to use.
How to Adapt This Recipe
This recipe can be altered to your taste. For example, if you use all white sugar, the end result will be a much lighter-colored chutney. All brown sugar will give you a darker color but a richer flavor.
I have also used garlic in this recipe before. This was actually an error on my part, but it worked! When my friend initially gave me the recipe, I misread it. When it said cloves, I assumed it was cloves of garlic. Of course, with hindsight, I see the error of my ways.
Adjust the seasonings as you like them. Chilies could also be used and would give it an extra unexpected spicy kick.
Give This Chutney as a Gift
This would make a wonderful gift for someone. What a nice surprise for a friend if you turn up with a jar of your homemade chutney.
Questions & Answers
Question: Is it better to use green or ripe mangoes for chutney?
Answer: I have always used ripe mangoes. I know there are many recipes from India that will make a green mango chutney. I personally love the sweetness of ripe mangoes.
Question: Is apple vinegar the same as apple cider vinegar?
Answer: I have read what is on my bottle of vinegar and it just says apple vinegar. They are both from fermented apples, so for this recipe, use whichever is readily available to you.
Question: What sort of mangoes do you use for chutney?
Answer: To be honest with you, I don't know the variety we use. I only make chutney when our trees are producing. Our trees can produce fruit for up to 4 months. That's a lot of mangoes for just two people. We have three mature mango trees that were here when we bought our house. We can't sell the mangoes or give them away because everyone knows someone with a tree. What I can tell you is ours are very fibrous, and for eating they aren't great. That is down to the fibers, not the taste.
For chutney and juicing they are ideal.
Since this recipe works with such fibrous mangoes, I believe any variety you use will be fine.
© 2014 Mary Wickison
