Mango Chutney
Mango Chutney
Introduction
Mango chutney is a delightful blend of sweet, tangy, and slightly spicy flavors. It can add a burst of taste to many dishes, making it a fantastic condiment to have on hand. This chutney is particularly popular in Indian cuisine but has found its way into kitchens around the world. Making your own mango chutney is not only easy but also incredibly rewarding, as you can taste the freshness of the ingredients.
Why Make This Recipe
Making mango chutney at home allows you to control the flavors and adjust the sweetness and spice levels to your liking. It’s a perfect way to use ripe mangoes when they are in season. This chutney can enhance a variety of meals, from curries to sandwiches. Plus, it’s a great homemade gift idea for food lovers in your life!
How to Make Mango Chutney
Making mango chutney is straightforward and requires just a few ingredients and steps. Follow the simple recipe below to create your own batch:
Ingredients:
- 1 Tbsp vegetable oil
- 1/2 tsp brown or yellow mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1 shallot or small red onion, finely chopped
- 1 Tbsp chopped fresh ginger
- 3 cups chopped fresh mango
- 1 cup distilled white vinegar
- 1 cup granulated sugar
- 3/4 tsp kosher salt
- 1/4 to 1/2 tsp red pepper flakes (optional)
Directions:
- In a medium pot over medium-high heat, heat the vegetable oil.
- Add the mustard seeds, cumin seeds, fennel seeds, and coriander seeds. Cook until the seeds start to pop, about 30 to 60 seconds.
- Add the chopped shallot (or onion) and ginger. Stir and cook for about 2 minutes until they begin to soften.
- Stir in the mango, vinegar, sugar, salt, and red pepper flakes (if using).
- Mix well and bring to a simmer.
- Cook over medium heat for 40 to 45 minutes, stirring often and mashing occasionally with a potato masher or whisk. This will help the mango break down until thickened and translucent.
- Once done, let the chutney cool before transferring it to an airtight container. Chill in the refrigerator.
How to Serve Mango Chutney
Mango chutney is versatile! You can serve it as a dip with crackers or cheese, or use it as a side with grilled meats and curries. It also tastes great on sandwiches and wraps, adding a zing that elevates any meal.
How to Store Mango Chutney
Store your mango chutney in an airtight container in the refrigerator. It can last up to a month when properly stored. If you make a larger batch, consider freezing some for later use.
Tips to Make Mango Chutney
- Use ripe mangoes for the best flavor and sweetness.
- Adjust the amount of red pepper flakes based on your spice preference.
- Make sure to stir the chutney regularly while cooking to prevent it from sticking to the pot.
Variation
You can experiment with other spices like cinnamon or cardamom to give your mango chutney a unique twist. Adding diced apples or pears can also change the flavor and texture!
FAQs
1. Can I use frozen mangoes instead of fresh ones?
Yes, you can use frozen mangoes, but make sure to thaw and drain any excess liquid before using them in the recipe.
2. How can I make the chutney sweeter or spicier?
If you want it sweeter, add more sugar. For more spice, increase the amount of red pepper flakes or add chopped fresh chili peppers.
3. Is mango chutney gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a safe option for those with gluten intolerance.
Mango Chutney
Ingredients
Main Ingredients
- 3 cups chopped fresh mango Use ripe mangoes for the best flavor
- 1 cup distilled white vinegar
- 1 cup granulated sugar Adjust for sweetness
- 3/4 tsp kosher salt
- 1/4 to 1/2 tsp red pepper flakes Optional, adjust based on spice preference
Spices and Aromatics
- 1 Tbsp vegetable oil
- 1/2 tsp brown or yellow mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1 small shallot or red onion, finely chopped
- 1 Tbsp chopped fresh ginger
Instructions
Cooking the Chutney
- In a medium pot over medium-high heat, heat the vegetable oil.
- Add the mustard seeds, cumin seeds, fennel seeds, and coriander seeds. Cook until the seeds start to pop, about 30 to 60 seconds.
- Add the chopped shallot (or onion) and ginger. Stir and cook for about 2 minutes until they begin to soften.
- Stir in the mango, vinegar, sugar, salt, and red pepper flakes (if using).
- Mix well and bring to a simmer.
- Cook over medium heat for 40 to 45 minutes, stirring often and mashing occasionally with a potato masher or whisk until thickened and translucent.
- Once done, let the chutney cool before transferring it to an airtight container. Chill in the refrigerator.
