Indian Mango Chutney Recipe - Sweet and Spicy
How to Make a Savory Fruit Relish Condiment in Mild or Hot
Sep 20, 2009
There are an infinite variety of chutneys (or relishes as they are sometimes called). Some are fresh, raw and herbal. Some are sweet and fruity. Some are hot and spicy. This recipe is a basic sweet mango chutney that carries some heat from crushed red pepper. Adjust the sweetness or spice to suit your palate.
Overview of a Fruit Chutney
Fruit chutneys are basically made by boiling fruit in distilled vinegar or some other acid, adding sugar and spices, and then simmering to reduce the liquids and allow the fruit to break down and become soft and tender. This recipe calls for mango, but there are many types of fruit chutneys, and often, two fruits will be mixed together. This recipe is extremely easy and gives the most basic steps to creating a chutyney. The hardest step is getting the flesh off of the mangoes.
Chopping a Mango
Mangoes, red globe raisins, and vinegar make the base of this thick chutney. Extracting the fruit from a mango can be challenging. Begin by slicing down the side of the mango with a sharp knife. Then score the fruit in a crosshatched pattern and use the knife or a spoon to separate the chunks of mango from the skin. Do this on all four sides of the mango, and then peel the top and bottom and chunk flesh off leaving behind the pit. The result should be small cubes of mango.
Ingredients
- 2 large firm, ripe mangoes, chopped into small chunks
- 1/2 cup distilled white vinegar
- 1 teaspoon grated fresh ginger root
- 10 whole cloves
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- a pinch of red pepper flakes (increase to increase spice level)
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 tablespoon red globe raisins
- 1/4 cup chopped walnuts or pecans, toasted (optional to add crunch)
Directions
- In a medium saucepan, combine all of the ingredients, except the optional nuts.
- Bring the mixture to a slow boil over medium high heat, stirring occasionally. The mixture should not be hot enough to burn. Using a nonaluminum pan is best.
- Reduce the heat and simmer for 30 to 45 minutes, uncovered, stirring occasionally. The consistency should be thick and glossy and easy to spoon. The mangoes should be extremely tender and translucent. Adjust salt or sugar to taste.
- Remove from heat and allow to cool until just warm. Stir in toasted nuts if desired.
This chutney can be served warmed or at room temperature. It can also be left overnight to ripen at room temperature in an airtight container and thereafter be refrigerated for up two weeks. The chutney can also be frozen for up to six months in small containers and thawed as needed. This recipe makes a generous cup and can be doubled for more chutney.
Enjoy it as an accompaniment to a traditional Indian tandoori or atop a casual Indian-spiced lamb burger. Mango chutney can also be used in non-Indian cooking, such as by topping cheese and crackers with a tiny dollop to add spice and exotic flavors to simple hors d'œuvre, thinned and used to glaze a firm white fish, or spread as thin layer into a flatbread or pizza. Think creatively, and find lots of uses for this amazing chutney.
