For instance, mint chutney is a pourable sauce served with fried foods, while tomato chutney is a ketchup-like dip popular with dosa or uthappam. This chutney is somewhere between a sweet jam and a savory condiment, but in India, where chutneys hail from, the word can refer to many different spiced dishes made with fruits, vegetables, and/or herbs. Though the cost/g is only a little better, the quality of homemade chutney far outstrips that which is mass-marketed.Sweet, spicy, tangy and fruity, you’ll want to spread mango chutney on everything from grilled cheese sandwiches (we like sharp cheddar) to baked salmon to pork chops. Thankfully, mangoes are very cheap at the moment which allows me to make this large jar for £2.50. Allowing the chutney to mature for a couple of days will only increase the pleasure it gives your mouth.Ĭost: The leading brand of mango chutney in Britain sells for roughly £2 per jar, though the jar is smaller than mine. Once the chutney is done transfer it to the jar and allow to cool before applying the lid. 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. Simmer the chutney for 30-40 minutes until it has achieved a thick, sticky consistency. Add the mango and bring to a gentle simmer.ģ. Tip the apple, ginger, garlic, vinegar, sugar, onion seeds, cinnamon, turmeric, chilli flakes and chilli powder into a pan. This draws out some of their moisture and softens them. The night before you want to make the chutney it is necessary to peel one’s mangoes, cube them and sprinkle them with salt. A thumb-sized piece of ginger, finely choppedġ.1 chopped apple, any variety will do (I used a braeburn).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. Happily, it is extremely easy to reproduce and requires only a modicum of planning. No longer will mango chutney be spooned in a deprecating manner onto the very edge of one’s plate.

It doesn’t pussy foot around flavour like those one might purchase at one’s local supermarket it really adds something special to a dish. Those of you who do have problems pertaining to the above mentioned faculties of the human body should entirely ignore my vitriolic comments it clearly (or rather unclearly) is not your fault.Īnyway, I really must describe to you just how wonderful this chutney really is. Those among you who don’t suffer from debilitating visual issues or absurdly frequent bouts of catastrophic memory loss will notice that my dear little space on the web has undergone yet another change. 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. 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. You see, this particular chutney recipe is based upon my own personal tastes and fancies yours needn’t be entirely the same. There is also an element of experimental fun to the preparation of any chutney, mango or otherwise. The devilishly-difficult-to-rival flavour of well-made mango chutney manages to behave amiably with similar ingredients, no matter how slight their shared characteristics may be. If there’s one condiment that pairs itself almost universally well with food of a spicy disposition it has to be mango chutney.

Mango chutney recipe