Homemade
Mango Chutney
Mango chutney originated in India and like many other varieties of tasty sauces ads color and taste to countless dishes. It can
be prepared with lots of different spices and depending on the plans
for using it can be mild, sweet and fruity or even fruity and spicy once it is cooked and matured. The recipe that you will find on this page will produce a fruity and mild chutney that can be used as an ideal accompaniment to countless savory dishes.
Feel free to add more hot curry powder and chili flakes if you want your chutney to become more spicy.
This recipe was inspired by the German recipe from dhell. You can find the link to her recipe below. Zum Rezept
Preparation time: 10 minutes
---------
Cooking time: 40 to 45 minutes
---------
Resting time: n.a. hour
----------
Total time needed: 50 to 55 minutes
----------
Difficulty: standard
Ingredients for
home made
Mango chutney
- 1 ripe but firm Mango, peel, discard pip and mash fruit
- 1 crisp green Granny Smith apple, mashed
- 1 medium sized onion, chopped fine
- 1 clove of garlic, chopped fine
- 50 g / 1.76 oz brown sugar
- 4 tbs. white or brown balsamico
- 2 tbs. maple syrup (use honey alternatively)
- 5cm / 2 inch piece of fresh ginger, grated
- 1 cinnamon stick
- 2 tsp. hot curry powder
- 3 cloves, ground
- 2 bay leaves
- 2 tsp. paprika, leveled
- 1/2 tsp. turmeric
- seeds of 5 cardamon pods, ground
- 1/2 tsp. dried chili flakes
- pinch of star anise, ground
- salt and pepper to taste
- 5 tbs. water
- little olive oil
Directions
- Braise onion dice in a pan with a little oil on medium heat till they starting to change color,
- add garlic and sugar and cook for 2 minutes, stir well,
- add spices and ginger and let them cook for half a minute,
- Now quickly add balsamico, water and maple syrup to quench the heat and prevent the condiments to burn. Stir well and add the Mango puree.
- Gently mix all ingredients together, cover pan with the lid and let the chutney simmer for about 40 minutes to reduce, stirring it occasionally.
- Once the chutney has thickened, taste it and if needed add additional spices according to your liking.
You can use some right away or fill it hot into glasses, close the lid tight and place it into the fridge once the mango chutney has cooled down. Stored like that it can stay fresh for up to 6 month.
It tastes great with a variety of meaty dishes, cheese, curries, baked potatoes and even as an additional condiment when making sandwiches.
Questions and Suggestions about Cooking and Food
Do you have a question, or a helpful suggestion or a story to share that could benefit other cooking enthusiasts? Please feel free to share it with us!
Share your favorite recipes with the world!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Search
Recent Articles
-
pizza africana
Sep 03, 21 01:07 PM
This "Pizza Africana" recipe is a beautiful combination of my favorite pizza dough and a bunch of tasty African ingredients like okra, biltong and boerewors.
-
Algerian Coriander Chicken
May 27, 21 10:18 AM
Algerian Coriander Chicken (Djedj B’l-Qasbour) is a fusion of flavours that work wonderfully together and are a great treat for the taste buds...
-
Spaetzle
Jun 22, 20 04:43 AM
Our simple recipe for Spaetzle or Schwabian noodles, is made with eggs, buttermilk and wheat flour. I looked forward to writing a simple story about noodle history, but that was not to be. Noodles, pa…
Top 10 Recipes of September 2017
View our Fauna and Flora designs available on hundreds of products and shipped right to your door.
New! Comments
Have your say about what you just read! Leave me a comment in the box below.