Mango Chutney with a Hint of Kick

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Mango Chutney

Mango chutney is one dish that nobody can say no to. The tangy flavor that it lends to the dish you are eating it with make it a must have with all meals.

There is also an element of experimental fun to the preparation of any chutney, mango or otherwise. You see, this particular chutney recipe is based upon my own personal tastes and fancies; yours needn’t be entirely the same. Indeed, the only ingredients vital to the success of this recipe are the mangoes, vinegar and sugar – all else can, but shouldn’t, be done without.

Though, I would highly recommend the use of black onion seeds since they always manage to take mango chutney to the next level, or even the one after that, wherever that may be. Anyway, I really must describe to you just how wonderful this chutney really is. It doesn’t pussy foot around flavor like those one might purchase at one’s local supermarket; it really adds something special to a dish.

No longer will mango chutney be spooned in a deprecating manner onto the very edge of one’s plate. Happily, it is extremely easy to reproduce and requires only a modicum of planning. If you ever thought that you might like to make one of my recipes this truly is the one to choose, if only because of the fact you needn’t follow the recipe at all – how conveniently ironic.

Mango Chutney {recipe}

Ingredients:

  • 2 large, fairly ripe mangoes
  • 1 chopped apple, any variety will do (I used a braeburn)
  • A thumb-sized piece of ginger, finely chopped
  • 2 cloves of garlic, finely chopped
  • 300ml white wine vinegar
  • 260g of caster sugar
  • 1 tsp black onion seeds
  • A small shard of cinnamon bark
  • 1 tsp turmeric
  • 1 tsp chilli flakes
  • ½ tsp chilli powder
  • A pinch of salt

Method:

  1. The night before you want to make the chutney it is necessary to peel one’s mangoes, cube them and sprinkle them with salt. This draws out some of their moisture and softens them. Make sure to rinse before use!
  2. Tip the apple, ginger, garlic, vinegar, sugar, onion seeds, cinnamon, turmeric, chilli flakes and chilli powder into a pan. Heat until the sugar has dissolved. Add the mango and bring to a gentle simmer.
  3. Simmer the chutney for 30-40 minutes until it has achieved a thick, sticky consistency. Season to taste. While waiting for the magic to happen one should sterilize one’s vessel to ensure the chutney stays good for at least a couple of weeks. Once the chutney is done transfer it to the jar and allow to cool before applying the lid. Allowing the chutney to mature for a couple of days will only increase the pleasure it gives your mouth.
Indian Chef
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden. I love to try out various cuisines and perfect my cooking skills. I've always loved writing, so writing is something that I've always done. Food, on the other hand was something I definitely grew into. As a kid, I was the pickiest eater you could imagine. But eventually food started tasting good to me and it became something that I associate deeply with happy memories. My food blog Indian Food Pedia is a humble attempt at sharing my passion for all things food and you will definitely find a lot of Andhra flavor in this space, home-cooked meals I prepare for my family using farm fresh produce from my organic garden and our nearest farmer’s market. I have no formal training in food photography. Taking images of food is a learning process, a creative outlet for me and an enjoyable one at that.

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