Easy Mango Chutney

This easy mango chutney recipe has a wonderful flavour which develops with time that I think it really is worth the effort to get delicious homemade mango chutney, it is so much nicer than the commercially made, store bought chutney.
​
Once its made just keep it in the fridge, the mango chutney lasts a while but I couldn't tell you just how long because it goes down a treat in our house and gets eaten far too quickly.

Mango Chutney Is A Great Accompaniment To Indian Food.

If you are a fan of Indian cuisine then you propably don't need an introduction to Mango Chutney. It goes wonderfully well with many indian recipes, in fact I love this together with Lentil Curry and some poppadoms or Naan bread on the side.

But of course your mango chutney can have more uses than just an accompaniment to your dishes, it makes a great ingredient too. You can cook with it or even use it as a sandwich spread. It goes really well with ham and salad leaves for a sandwich with a difference, or alternatively try stirring a spoonful into cooked pasta.

Read on to get more ideas of how to use your mango chutney in other recipes.

Ingredients to make about 1 1/2 pints of mango chutney

• ​4 nice garlic cloves, chop them up roughly
• About a 1 inch long piece of ginger, grate this coarsely (I love ginger so sometimes I use more of this, it just depends on your taste)
• 1 red chilli which has been seeded and roughly chopped
• 1/2 teaspoon of ground turmeric
• 1 teaspoon cayenne pepper (I find that a teaspoon is nicely spicy but if you don't like thee heat so much then reduce the amount... you can't take it out when its done!)
• 12 fluid ounces white wine vinegar (that's terms)
• 2 large green mangoes which have been diced into cubes... about 2cm or 3/4 inch
• 1 teaspoon salt
• 14 oz (400 g) golden caster sugar
• 1 star anise
• 4 tablespoons sultanas

1. Put the garlic, ginger, chilli, turmeric, cayenne pepper and a dash of the white wine vinegar into a mini chopper and whizz it until it formas a smooth paste.
2. Transfer the paste into a large pan with the rest of the vinegar, the mangoes, salt, sugar, star anise and sultanas and bring the whole lot to the boil.
3. Turn the heat down and simmer for around an hour until the mixture has thickened. (Don't if it still looks a little watery as the mango chutney will thicken more on cooling.
4. Pour the mixture into a clean jar, seal and allow to cool.

​For A Hot Mango Chutney just vary the amount of chilli or cayenne pepper that you use, but I recommend that you follow the recipe first then you will know whether or not to adjust the next batch of mango chutney according to your taste.

Use some of your chutney to make a healthy Mango Curry dip

I am usually trying to watch my weight and generally the problem for dieters with dips is that they tend to be creamy and quite high in fat. But this puree of onion combined with mango chutney and low fat plain fromage frais gives the same taste sensation without the extra calories. The recipe should make enough mango curry dip for 4 servings.
I like to serve the mango curry dip with crudites, poppadoms or naan bread.

Ingredients For The Mango Curry Dip
​

• 1 chopped onion
• 1 garlic clove, crushed
• 2 teaspoons sunflower oil
• 1 teaspoon curry powder (choose the strength that you prefer)
• 2 teaspoons mango chutney
• 150ml low fat plain fromage frais
• 1/2 teaspoon salt
• freshly ground black pepper

Or buy from amazon.com

1. Chill the prepared vegetables until you are almost ready to serve.
2. Mix the onion, garlic and oil together in a small saucepan and gently cook for about 5 minutes until softened, stirring once or twice. Add the curry powder and a splash of water if it starts to stick to the pan then cook for another minute.
3. Scoop the mixture into a blender along with the fromage frais and add the seasoning.
4. Whizz until smooth and spoon into a suitable serving bowl.

Try a Mango Chutney Recipe from one of your favourite celebrity chefs

• ​​Mango Chutney Recipe From Delia Smith - It gets more and more difficult to find mango chutney which has really visible chunks of mango all through it. So, since it is very easy to make, here is a recipe which includes large luscious chunks of mango. It is really good served with cold ham,
• Mango Chutney Recipe : Paula Deen : Food Network
  Food Network invites you to try this Mango Chutney recipe from Paula Deen.
• Mango Chutney From Simon Rimmer
• Mango Chutney Recipe From Jamie Oliver - Apart from going really well with curries, Jamie says his mango chutney goes really well with cold meats and cheese sandwiches!

More dishes to make using your mango chutney

• Crunchy Coronation chicken salad
  Use some of your homemade mango chutney in this coronation chicken salad, it is quick to make, healthy and tasty too!
• Prawn & coconut curry
  This delicious prawn and coconut curry also calls for a tablespoon of mango chutney.

Other recipes you may also like...

Pickled Onions | Pickled Red Cabbage | Harissa Paste | Creamy Horseradish Sauce