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
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.
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 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.
Mar 15, 19 07:13 AM
I'm experimenting with bread making now. I've tried sorghum and cassava flour, then sorghum and cassava sourdough, and sourdough with white wheat flour.
Mar 15, 19 06:57 AM
Herby curly kale and mixed bean soup I love this herby kale and fava bean soup done the old fashioned slow way. As my husband is German, we often eat
Feb 01, 19 04:11 AM
preparing and cooking nopales