Real Indian Mango Chutney Recipes

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MANGO CHUTNEY (BEST EVER!)



Mango Chutney (BEST EVER!) image

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

Provided by Kimberly Killebrew

Categories     condiment

Number Of Ingredients 15

1 tablespoon cooking oil ((neutral tasting))
2 teaspoons fresh ginger (, finely minced)
2 cloves garlic (, finely minced)
1 red chili (, sliced (optional: remove seeds and membrane for less heat))
2 teaspoons whole nigella seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4-5 large mangoes ((about 250-300 grams each), peeled and diced)
2 cups white granulated sugar
1 cup white vinegar

Steps:

  • Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
  • For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

Nutrition Facts : ServingSize 1 tablespoon, Calories 24 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 6 g

MANGO CHUTNEY



Mango Chutney image

Mango Chutney is an Indian condiment. It's so easy to make and pairs well with curries, chicken, pork, steak or lamb. Made with ripe mangoes and spices. Use as a marinade or spread on bread!

Provided by Rasa Malaysia

Categories     Indian Recipes

Time 25m

Number Of Ingredients 13

1 lb. (0.4 kg) ripe but firm mango
1 stick (2 inches) cinnamon
2 whole cloves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cardamom pods, cracked
3/4 cup water
1 teaspoon grated ginger
1 clove garlic, crushed
1/2 cup vinegar
2-3 whole dried red chilies
1 teaspoon salt
3/4 cup brown sugar or to taste

Steps:

  • Peel the skin the mango and cut the flesh into 1 inch cubes. Discard the seed.
  • Using a piece of thin muslin cloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango has become mushy, about 10 minutes.
  • Add the vinegar, dried red chilies, salt, and sugar. Add more salt and sugar to taste.
  • Lower the heat to simmer and cook for 15-20 minutes or until the chutney is thickened. Squeeze out the chutney sauce from the muslin cloth and discard it.
  • Transfer to the mango chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.

Nutrition Facts : Calories 214 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 544 milligrams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

INDIAN MANGO CHUTNEY RECIPE (SPICY)



Indian Mango Chutney Recipe (Spicy) image

Less essential spices are marked optional. Both ground and whole spice measures are mentioned to keep it handy for everyone. Skip grinding whole spices step if using ground spices or if you don't mind having whole spices in chutney. Just remove while serving.

Provided by Mariam Sodawater

Categories     chutney

Time 40m

Number Of Ingredients 17

3.5 cup sliced mangoes (use under ripened, see notes)
1 teaspoon cumin seeds or cumin powder
½ to 1 teaspoon red pepper/chili flakes (notes 2)
1- inch cinnamon
3 cloves
½ teaspoon coriander seeds
½ teaspoon fennel seeds (optional )
2-3 green cardamom
¼ teaspoon turmeric powder
1½ teaspoon nigella (optional, notes 1)
½ tablespoon minced garlic (or less)
½ tablespoon minced ginger (or less)
¼ teaspoon black pepper
¼ teaspoon salt
1 tablespoon oil
1 cup white vinegar
2 cups sugar

Steps:

  • Place all ingredients in the whole spice list in a pan and dry roast for 30 seconds until fragrant then remove to a plate to cool.
  • Grind whole spices into a fine powder and sieve it through a fine strainer. Discard the remains.
  • Heat oil in a pan then add the prepared spice mix, ginger, garlic, salt, black pepper, and nigella seeds. Let it sizzle for 2 seconds then add vinegar and sugar. Cook for 5 minutes on medium heat until sugar dissolves. Then add mango slices.
  • Cover and cook chutney for 10 minutes. Then remove the lid and cook for another 10 minutes. Adjust heat as needed and stir frequently after sauce begins to thicken.
  • Fill hot chutney in sterilized jars. (note 6) Let the chutney cool completely then place the lid tightly and store in the fridge. Use a clean dry spoon to serve each time. Chutney can be frozen too.

Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

TRADITIONAL MANGO CHUTNEY



Traditional Mango Chutney image

Make and share this Traditional Mango Chutney recipe from Food.com.

Provided by truebrit

Categories     Chutneys

Time 12h

Yield 4 half-pint jars

Number Of Ingredients 14

4 cups mangoes (Ripe)
1/2 cup lime, seeded and chopped
1 cup yellow onion
1/2 cup fresh ginger, Grated
3 garlic cloves, minced
3/4 cup white raisins
2 cups light brown sugar
1 cup apple cider vinegar
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon whole mustard seeds
1 teaspoon dried red pepper flakes
1 teaspoon cinnamon, Ground
1/4 teaspoon clove, Ground

Steps:

  • Mango: Hard, ripe, peeled, seeded and sliced.
  • Place all ingredients in heavy saucepan over medium heat.
  • Bring to boil.
  • Lower heat and simmer for about 20 minutes, stirring frequently.
  • Remove from heat, cover, and let stand for about 12 hours.
  • Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
  • Remove from heat and immediately pour into hot sterilized jars.
  • Vacuum seal.

Nutrition Facts : Calories 671.5, Fat 1.6, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 168.6, Fiber 5.7, Sugar 150.4, Protein 3.3

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