Browse by Cuisine
- Cajun Creole
- Southern US
Mango chutney is a popular condiment in South Asia, especially in India and Pakistan. It is made from mangoes, vinegar, sugar, and spices. The origin of mango chutney is uncertain, but it is thought to be a Indian dish that was brought to South Asia by the British during the colonial era.
Mango chutney is often used as a dipping sauce, or as a condiment for curries, samosas, and other Indian dishes. It can be either sweet or savory, depending on the recipe. The most common spices used in mango chutney are chili peppers, ginger, garlic, and cumin.
Mango chutney recipes vary depending on the region. In Pakistan, mango chutney is often made with green mangoes, while in India, it is typically made with ripe mangoes. Indian recipes also often include tamarind, which gives the chutney a tart flavor.
To make mango chutney, start by selecting ripe, slightly firm mangoes. Peel the mangoes, then cut them into small cubes. In a saucepan, combine the mango cubes, white vinegar, sugar, jalapenos, ginger, garlic, and spices. Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes. Stir the mixture occasionally to prevent it from sticking to the pan. When the chutney has thickened and reached the desired consistency, transfer it to a glass jar and refrigerate until ready to serve. To bring out the best flavor, let the chutney sit for a few days before serving.
Jump to: Ingredient Breakdown Insights
|apple cider vinegar|
|yellow mustard seed|
|chinese red hot chile|
|red pepper flake|