Mango chutney is a sweet and sour sauce used in Indian cuisine. This condiment is made with pieces of fresh mango, slowly cooked with spices, vinegar, and sugar to create a unique blend of sweet, tangy, and spicy flavors.
Mango chutney is often served as an accompaniment to Indian dishes such as tandoori chicken or samoussas.
Easy homemade chutney
If, like me, you love Indian food, you’ll love this mango chutney. There are several recipes, including fig chutney, onion chutney, apple chutney, etc…
Indian cuisine is spicy and well seasoned, and this condiment is no exception. If you enjoy sweet and sour flavors, you will find happiness in this recipe.
At Christmas, chutney is the must-have recipe. The ideal accompaniment to foie gras, whether mango or fig. Served on toast, it can be enjoyed as an appetizer on its own. You can make them all year round with seasonal fruits and vegetables. You can use this chutney in the chicken and mango salad.
Chutney is very easy to make, and requires only ingredients that everyone can afford.
Table of Contents
Ingredients for making chutney
The main ingredients are the chosen vegetable or fruit, here mango and red chili, an essential ingredient for a good chutney. Then add garlic, onion, vinegar for a sweet-and-sour flavor, ginger, sugar, mustard and raisins.
You can add other spices to the chutney, such as cinnamon, cardamom, a little clove, cayenne pepper or a dollop of 4-spice.
Spicy mango chutney recipe
How to use mango chutney?
Mango chutney is delicious as a spread on toast for appetizers. With foie gras on toast, it’s really delicious. I also make canapés with gingerbread cake with a small spoonful of chutney and a piece of fromage frais on top.
Mango chutney and foie gras go incredibly well together. For Christmas dinner, you can serve it in a verrine with foie gras, or in small canapés with sliced Camembert cheese or marinated shrimps. With a little imagination, you can create a variety of appetizers.
Mango chutney can also be used to glaze roast duck or turkey. Blend the chutney so that it can be brushed over the turkey like honey.
Mango chutney in a glass
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 3 ripe mangoes with firm flesh
- 2 red peppers
- 1/2 onion
- 1 garlic clove
- 75 ml ( 2.7 oz ) vinegar
- 150 g (5.3 oz) granulated sugar
- 1/2 teaspoon mustard
- 25 g fresh ginger (0.9 oz ) half the length of a thumb
- 25 g currants
Preparation steps :
1. Combine vinegar and sugar in a saucepan.
2. Bring to a boil over medium heat to dissolve the sugar.
3. Peel the mango and cut the flesh into pieces. Chop onion, garlic, ginger and chili pepper.
4. Add all ingredients to the pan with the sugar and vinegar and simmer uncovered.
Ingredients mango chutney
5. Leave to preserve until all the water has evaporated, stirring occasionally to prevent the chutney from sticking to the bottom of the pan. It can take from 45 minutes to 1 hour, more or less. Remove from heat when the mixture is syrupy.
6. put it in a jar Keep refrigerated.
Cooking mango chutney
I hope this idea will inspire you to prepare canapés or shot glass appetizers.
Storage tips
You can store it in airtight jars for up to a month in the refrigerator, or keep it for a year after sterilizing the jars, just like jam.
To do this, pour the still-hot mixture into sterilized jars and seal. Then place them in a water bath and boil for 10 minutes. Leave to cool, then store the jars in the cupboard.
Easy and delicious mango chutney recipe
INGREDIENTS
- 3 ripe mangoes with firm flesh
- 2 red peppers
- 1/2 onion
- 1 garlic clove
- 75 ml (2.7 oz) vinegar
- 150 g (5.3 oz) granulated sugar
- 1/2 teaspoon mustard
- 25 g fresh ginger (0.9 oz) half the length of a thumb
- 25 g currants
PREPARATION
- Combine vinegar and sugar in a saucepan.
- Bring to a boil over medium heat to dissolve the sugar.
- Peel the mango and cut the flesh into pieces. Chop onion, garlic, ginger and chili pepper.
- Add all ingredients to the pan with the sugar and vinegar and simmer uncovered.
- Leave to preserve until all the water has evaporated, stirring occasionally to prevent the chutney from sticking to the bottom of the pan. It can take from 45 minutes to 1 hour, more or less. Remove from heat when the mixture is syrupy.
- put it in a jar Keep refrigerated.
- I hope this idea will inspire you to prepare canapés or shot glass appetizers.
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