There are absolutely loads of mango chutney recipes and they vary both in terms of ingredients and method. Mango chutney is a Southern Indian relish and is particularly made in Andhra Pradesh on the south east coast of India.
The mango is a very sweet fruit in its fully ripe state and even though most mango chutneys are made from slightly unripe fruit, mango chutney is essentially a sweet relish. This can, of course, be modified by other ingredients and elements of sourness and hot spiciness can be added to the sweetness.
I must confess that until quite recently I was not a great chutney maker but I have just got into this and the results are amazing. When I first started thinking about making a chutney, I was amazed at the variety of ingredients that can be used so I'm just going to have to make loads of different ones to try.
The mango chutney recipe below was meant to be sweet and mild but it turned out rather tangy - may have used a little too much ginger. That said, it is really nice and I give the recipe exactly as I made it
1½ large under-ripe mangoes
½ cup white wine vinegar
½ cup sugar
2 cloves garlic
Small piece of root ginger
Juice of ½ lime
¼ teaspoon salt
½ teaspoon coriander seeds
¼ teaspoon cumin seeds
Pinch of asafetida
Notes on Ingredients
Mangoes. It is not easy in this country to buy really raw mangoes (which most recipes suggest) but it should be possible to get them quite green and under ripe.
Vinegar. I used white wine vinegar here but you could equally use red wine vinegar or clear malt vinegar.
Ginger. After I had peeled and cut up the ginger I have what amounted to a heaped teaspoon
Sugar. Caster sugar is probably best but you can use normal sugar.
Peel 1 mango, cut the flesh into chunks and put in a bowl
Sprinke with salt and the squeeze the juice from ½ a lime over it
Set aside for a couple of hours
Heat a dry frying pan and roast
the coriander seeds, cumin seeds and the cloves
Coarsely grind these spices
Peel and mash the garlic.
Peel the ginger, cut into small dice and then mash to into a paste (mortar and pestle, garlic press, grinder - whatever) Add these spices, the garlic and ginger pastes, asafetida, sugar and vinegar to the mango
Heat the whole lot in a pan until boiling then simmer very slowly for about 30 minutes
Peel the other ½ mango and cut into chunks and add this to the
pan after it has been simmering for about 30 minutes
Simmer for another 20- 30 minutes.
Notes on Method
In this mango chutney recipe, I cook the mangoes in two halves like this because I like my chutney quite chunky. If you prefer it smoother, you can put all the mango in at once and it will all cook down to a smooth consistency.
Alternatively you can cut the mango into chunks of varying size and the large ones will stay whole whilst the smaller ones dissolve.
Other ingredients that I have seen quite often in mango chutney recipes include flakes of dried red chilli, green chillies, nuts raisins and a whole heap of other spices such as cinnamon, cardamom and peppercorns. I did sprinkle a heaped teaspoon of halved almonds in this one to give it a bit of crunch.
Of course I will have to try some variations which I will write up when I do them.
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