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Indian Style Mango Chutney

Mango chutney ingreds 2I love Indian style chutneys, not just with curry, but to zest up a simple steamed chicken breast, grilled fish or to give a plain barbecued sausage some pep. The mango really shines through in this chutney, the spices give it warmth and depth and using white sugar and vinegar preserves the beautiful jewel like colour of the mango.

It’s important to add the sugar slowly and taste as you go, as the sweetness of the mangoes will determine the amount needed. I use a teaspoonful of crushed dried red chilli for a pleasant warmth, but add more if you like a good chilli burn or omit it altogether if you prefer a milder flavour.

Amchur is dried mango powder and can be omitted if it is hard to source, but it does seem to add a third dimension of flavour to the chutney

2 ripe mangoes

5 cm root ginger cut into fine julienne

3 cloves garlic, grated

1/4 cup water

2 teaspoons amchur

1 cinnamon stick approx 6 cm, broken

6 whole cloves

8 cardamom pods, cracked

2 teaspoons cumin seed

2 teaspoons coriander seed

1 teaspoon crushed dried red chilli

3/4 cup white sugar

3/4 cup white vinegar

2 heaped teaspoons salt

Preheat oven to 120C. Wash 3 X 250g  jars with lids thoroughly in hot water. Lay the jars on an ovenproof tray then place into the oven for 30 minutes. The jars are now sterile and ready for the chutney.

Peel the mangoes and chop the flesh roughly. Add to a large pan with the water. Bring to the boil, reduce the heat, cover and simmer for 10 minutes.

Tie the spices into a bundle in muslin then tuck them under the mango. Add the garlic, ginger, amchur, chilli, vinegar and salt. Raise the heat, return the pot to the boil, reduce the heat again then slowly add the sugar needed. Simmer for 1/2 hour, stirring occasionally.

Pour into jars and seal.

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

10 comments on “Indian Style Mango Chutney

  1. Pingback: In My Kitchen March ’17 | Please Pass the Recipe

  2. Pingback: Crunchy Peanut Satay Sauce « Please Pass the Recipe

  3. marymtf
    January 12, 2013

    I absolutely love your recipes, Sandra. They are delicious and not hard for us ordinary cooks to make and we rarely have to buy exotic ingredients we’re not likely to use again. You;’re the goods..

    Like

    • ladyredspecs
      January 12, 2013

      Too much praise, my head will swell! Thank you Mary you are too kind. Just honest Aussie tucker 2012 style, that’s my forte.

      Like

  4. fleurdeselsf
    January 12, 2013

    This looks delicious! I love mango chutney as well but never thought of making it from scratch – great idea! Beautiful pictures also.

    Like

    • ladyredspecs
      January 12, 2013

      Thank you, this chutney is simple to make and makes the commercial product look insipid. Do try it when you mango season comes around.

      Like

  5. Cheap Luxury
    January 11, 2013

    It is mango season here too so I must give this one a try! 🙂

    Like

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This entry was posted on January 11, 2013 by in Food, Gluten Free, Indian Food, Pantry Essentials, Pickles & Chutneys, Preserves, Side Dishes & Salads and tagged , .
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