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

Ingredients for homemade 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.




Return to the Home page


Try this recipe with a spicy

Madras Chicken Curry


Chicken Enchiladas


Mini Pita Bread


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