Mango Chutney - The Recipe Critic (2024)

FAQs

What is the taste of mango chutney? ›

It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar. We found the original recipe on C & H, and have been using it for years to make our chutney.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

How to serve mango chutney. Mango chutney is the perfect condiment for a spicy or creamy curry, often alongside natural yogurt. Try serving it alongside Roopa Ghulati's homestyle chicken curry or our lamb vindaloo; or, for a milder curry, our South Indian fried fish & tomato curry should hit the spot.

They should not be mushy, but they also should not be rock hard: just as ripe as you would eat them fresh. You can also use solid green mangoes. Select firm, non-fibrous fruit. Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy.

Pudina is a green leaf with an essential oil that gives it the menthol flavour. There is only one good reason why pudina chutney turns bitter. It can turn bitter if you grind it too much of for too long in the electric grinder. The oils in the leaves start to turn rancid.

Mango chutney is also used as an accompaniment to Indian appetizers serving as a dipping sauce to samosas, vegetable pakoras and papadums. A jar of mango chutney makes a wonderful simmer sauce for chicken and shrimp or glazing sauce for pork tenderloin.

Vinegar is always needed to add the tang that chutneys deliver but also it helps preserve the mixture and as chutneys will sit around for a long time, that's important.

The excess water will evaporate making the chutney thicker, switch off the heat immediately to get the desired thickness and remove it in a cold bowl. Do not leave it in the same vessel in which you have boiled it, the chutney may thicken more than what you desire.

Our answer

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

Do you refrigerate mango chutney? ›

This homemade mango chutney is made with fresh mango, raisins, jalapeno and plenty of spices. There's no need to process it — the chutney can linger in the fridge for up to a week or stay in the freezer for up to one month.

Spice It Up

If you have fresh herbs around, cilantro, mint, and basil, their bright, aromatic flavors perfectly complement the velvety sweetness of mango. When making something sweet, mix mango with spices like clove, cinnamon, and nutmeg. If you are looking to awaken your palate, pair your mango with chili powder.

Sharwood's Green Label Smooth Mango Chutney | Ocado.

You can substitute mango chutney with apricot preserves or jam. Some peach marmalade can also do the trick. And another option is that you can try to mix some lightly cooked cranberries with a hint of lemon juice.

The acidity (low pH) of the chutney prevents growth of several spoilage and pathogenic bacteria, molds and yeasts. This acidity is derived from the added vinegar and the natural acids of the fruit. Cooking the mixture to concentrate it lowers available moisture that is needed for microbial growth.

The fruit tastes fresh-sweet, often described as a mix of pineapple, peach and citrus. The aroma of the mango is often as captivating as the taste itself! At the heart of the mango, you will find a large stone that isn't edible. To enjoy the mango, slice it in half along the pit.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

The most common flavors in chutney are ginger, cinnamon, cloves, nutmeg, allspice, cardamom, raisin, mango, tamarind, citrus fruit, apricot, peach, coriander, mint, onion, and garlic.

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.