There are several regional variations of it, some known as chutneys and others’ as pickles. Mango chutney is a popular condiment with its roots in the Indian cuisine. You can make a lot of it and store for later or give it away as gifts. Sweet, savory and spicy, it is so flavorful and easy to make. Great recipe.This mango chutney has the perfect balance of flavors and textures. I chopped fairly big so ended up processing just a bit in my food processor. What happened to the checkboxes to flag helpful comments?įorgot the apple (oops) and subbed mango balsamic for the white vinegar and cut back on the sugar. I used organic ginger from the store, which was more of a puree, and used a bit more than called for. I chopped the ingredients fairly finely-1/4 inch or so, onions even finer, down to 1/8 inch. My rating is based upon reading the recipe. I'll add a small half a jalepeno pepper for the bite.
#MANGO CHUTNEY RECIPE SKIN#
Should I add them a second time? Also, I'm going to take the skin off of the red pepper. I don't understand why ground cinnamon and salt are listed separately at the end of the recipe. I'm looking forward to make this recipe today after being gifted 7 fresh mangoes. It did not yield as much as I thought it's okay, I have more mangoes. I was really quite pleased with the results of this recipe. Got so excited about the recipe.then when I am making it the last paragraph tells me about CANNING it.no mention of jars, description, anything until I get to the finishing. My friend tried the same recipie and it don't work out any better. You can always just freeze some for later, you dont have to "can" it.īrought out a mango chutney for the boys and it cleared the room. Looking forward to sharing this with others. The large amount of ginger generates a wonderful amount of mouth heat. I would recommend that the mangoes be less than fully ripe, maybe even on the green side, so they can take the cooking without turning into mush. Some other reviewers found it too sweet, but I found it far less sweet than store-bought chutneys (e.g. Spice Islands Curry Powder works especially well in this recipe.Ī fantastic chutney. Instead of canning in jars, I freeze 8 ounce portions in ziptop bags (laid flat, they take up little room in the freezer). Terrific chutney! Far better than anything store bought.
Thank you for stopping me from wasting food! This will be devoured with cheese and curries. I chopped everything between 1/8-1/4”, except the ginger, which I grated. Snap! The only other changes I made were: used just 1 cup of sugar and replaced one of the teaspoons of curry with a teaspoon of cumin. Great recipe, thank you! I was looking for a way to use up a tasteless under ripe cantaloupe, so replaced the mango with that. I swirl it with white balsamic and olive oil for a delicious salad dressing.
I’ve substituted fresh ripe peaches in place of apples and it is equally delicious. This is a great chutney recipe! I make it every year when mangoes come into season. Will make again with slightly less sugar but it’s delicious.
Made it to use up some overripe mangoes Came out as expected with one exception - I thought it would break down the fruit and vegetables more so I pulsed it a few times with a hand blender to smooth it out by half, leaving some chunks. However, the balance of flavors is perfect for a mango chutney It also takes a lot longer than twenty minutes to reduce. The chutney does not break down as much as I’d like in the cooking and does not yield as much as the recipe states. Chutney is sweet, traditionally is a perfect compliment for Indian food, with which we always eat it. This is a delicious mango chutney - very popular with everyone we’ve shared it with.
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