An additional bonus is that you can use a variety of fruits to make chutney. It‘s sweet and spicy! Works well as spread on sandwiches, for dips and great accompaniment to barbecues and baked proteins. Have you ever tried making chutney? It’s a great condiment to have around the house. Do you know that one great way to use it up is by making chutneys at home? What is Mango Chutney? You most likely think of mangoes as great in smoothies and salsa.The good news is that there are many more options available to help you re-discover this summer produce which is a favorite of mine. A condiment with complex flavors that blends well together! Made with sweet juicy ripe mangoes, ginger, peppers, coriander, cinnamon and more. Mango Chutney – An easy condiment that is great with chicken, fish, shrimp, sandwiches and as a dip. ??PRO TIP use a potato masher to mash up the large pieces of mango so you have a finer chutney.Ĭhange this up by varying the amount of spices to suit your tastes, you could even add a freshly chopped chilli or a teaspoon of minced ginger to give the mango chutney a kick of heat. You can leave the mango chutney with larger chunks of mango or you mash it up with the back of a fork or…
#MANGO CHUTNEY RECIPE HOW TO#
?? How to make Mango Chutneyįull recipe with detailed steps in the recipe card at the end of this post. The Aseofoetida and Nigella seeds are optional, if you’re having problems finding them, but I find that they add a nice depth of flavour.įor the mango chutney, you can swap out the ghee for sunflower or olive oil if you haven’t got any in.You could use the separate spices but I find that this works perfectly. Ingredients 2 1/2 cups diced mangos 1 1 piece peeled fresh ginger 1 minced dried Scotch bonnet chile 1 clove minced garlic 1/4 teaspoon salt 1/2 cup. For the spices I’m using Garam Masala (affiliate link) as a blended spice mix.For mango chutney it’s important to go for some ripe but still-firm mangoes.You can also make a pineapple chutney in a similar fashion.
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Add jalapeno chilies as well if you like, if you like it hot in your cooking. You can alter the quantity of garam masala to suit your taste. You can add shallots instead of onions or omit it as per your choice. Store in a clean glass jar in a refrigerator for next few weeks, always use a clean and dry spoon to serve.Let it cook until it thickens to a chutney like consistency.Add vinegar, sugar, garam masala and cardamom powder to it,cook on low flame, allow it to come to boil.Once, onions are pink, add chopped mangoes to the pan.
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shredded ginger 60 ml sauerkraut juice (optional: adding sauerkraut juice will speed up the. Heat oil in a sauce pan and chopped onions, ginger to it. 3 diced mangoes 65 g roasted coconut flakes ( cup) 1 tsp.You can also make a raw mango chutney too when the season begins. If you are in mood for sweets, there is nothing like mango kulfi mango fudge and peda. If you want an easy breakfast, add them to your overnight oats or vegan chia pudding. Whether it is mango salsa or mango mousse. I love making the puree and storing it in freezer for a treat once season ends. I love eating them raw and also use them in loads of recipes. Whether its Alphonso, Calypso, Kesar or Kensington Pride. You can serve with bread or any flatbread like naan or paratha. If you have a sweet tooth like mine, you will definitely enjoy this chutney. Mango chutney is an easy dip for any starter.