How to Make Mango Chutney Easy

Easy Recipes

Mango chutney is a British Raj recipe inspired by the fresh chutneys made in India.

In the 17th century, chutneys were shipped to European countries like England and France as luxury goods.

These Western imitations were called "mangoed" fruits or vegetables and were generally made from fruit, vinegar and sugar reduced by cooking.

Mango Chutney Ingredients and cooking method:

Ingredients
3 ripe mangos 800 grams
350 grams sugar
4 tablespoons of garlic and ginger paste
1 teaspoon black onion seed
12 cloves
2 teaspoons cumin seed
1 dozen peppercorns
4 dried red chillies
1/2 cup white wine vinegar (125 ml)

Takes 1¼-1½ hours to make, plus cooling and at least 1 week's maturing.

1. Pour the vinegar into a pan and then add the sugar, the teaspoon of black onion seed, the cloves, cumin seed, peppercorns, and then chop or tear 4 dried red chillies.

2. Heating the mixture slowly and bring it to the boil, stirring occasionally to keep the sugar dissolving.

3. When it comes to the boil allow to simmer for about 15 minutes and then stir in the garlic and ginger paste and add the sliced mango

4. After about an hour more of simmering the blend should go darker. You want the mangos to be slightly mushy.

If you want a cool mango chutney (why not)! You can leave out the cloves and the chillies’ and maybe the peppercorns.

Can the Chutney in your pickle jars and leave at least a week for the flavour to settle in.

Canning and Storage times for your Mango Pickle or Mango Chutney

To Sterilise the jars pour boiling water in them and leave for 5 - 10 minutes. Empty the jars and place them in an oven heated at 80 - 100 degrees c for about 10 minutes and leave to cool.

This should be done carefully as cold glass and heat can react badly together!

Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane or greaseproof paper and elastic bands.

What is Mango Chutney

Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India.

Chutneys are usually wet, having a coarse to fine texture, however preserves often sweetened.
Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid. American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.

Other chutneys include: Mint chutney, Tamarind chutney, Coconut chutney, Onion chutney, Prune chutney, Tomato chutney, Red Chilli chutney, Green Chilli chutney, Mango chutney, Lime chutney,
Garlic chutney, Green tomato chutney, Peanut chutney, Ginger chutney, Yogurt chutney, Tomato Onion chutney, Cilantro Mint Coconut chutney and Peased Chatni.

More recipes - Experiment and enjoy!