Mango Chutney

Sweet and spicy combination of mangoes, golden raisins, vinegar and exotic spices. This chunky chutney is a delicious condiment for grilled chicken, pork chops or seafood. I first tried mango chutney about a year ago on a piece of grilled chicken and it was incredible. After buying a few jars at the grocery store, I figured it was time to make my own! :D This chutney is not only great on grilled meats, you can also serve it as an appetizer, dip or spread served with naan, crackers or baguette slices. One of my favorite ways to serve it is on piece of baguette with a slice of brie and a dollop of mango chutney on top. Place in a 350 degree oven for 10 minutes and you have a delicious appetizer. There are so many delicious ways to enjoy chutney..what’s your favorite way? :)

One Year Ago: Ratatouille Tart

Mango Chutney

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Ingredients:

  • 1 sticks cinnamon (about 2 inch)
  • 2 whole cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 cardamom pods, cracked
  • 1 ripe but firm green mango, peeled and chopped
  • 3/4 cup water
  • 1 teaspoon ginger, grated
  • 1 clove garlic, crushed
  • 1/2 cup vinegar
  • 3/4 cup demerara sugar
  • 1 teaspoon salt
  • 2-3 whole dry red chilies
  • 1/2 cup golden raisins
Directions:
  1. Using a piece of cheesecloth, place the cinnamon stick, cloves, cumin seeds, coriander seeds and cardamom pods in the cloth and tie with string to make an enclosed bag.
  2. In a medium saucepan over medium heat, cook the mango, spice cloth bundle, water, ginger and garlic until the mango is tender, about 10 minutes.
  3. Break 1 red chilli into flakes and keep 2 whole. Add the vinegar, sugar, salt, dry chilies and golden raisins. Bring the mixture to a bare simmer and reduce for 25-30 minutes, stirring frequently, until the chutney is thickened. Remove from heat and squeeze every bit you can from the cheesecloth and discard. Transfer to sterilized jars. Store in refrigerator up to a month.

Yields: about 1 cup

Source: adapted from Rasa Malaysia

18 Responses to “Mango Chutney”

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    Rufus' Food and Spirits Guide — August 16, 2011 @ 1:48 pm

    Cumin, cardamom and ginger. This looks amazing.

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    chicaandaluza — August 16, 2011 @ 2:41 pm

    I adore this with curry – mango is my favourite fruit so it´s tough for me not to just scoff them. Maybe I should hold back just once to make this as it looks and sounds amazing!

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    Bluejellybeans — August 16, 2011 @ 5:44 pm

    Yummy! Loved your post, I’m subscribing right now.

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    geet — August 16, 2011 @ 6:39 pm

    Awww Christina, you are such an amazing cook. This is super delicious. I usually like to stock up on these and eat with Chicken briyani or Pilaf. Its amazing how different culture come together through food.

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    muppy — August 16, 2011 @ 6:58 pm

    this looks amazing, i love mango chutney but am yet to make one…will definitely try it in the summer.

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    rebecca — August 16, 2011 @ 7:11 pm

    wow love this and the way you used it

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    Maris (in Good Taste) — August 16, 2011 @ 7:15 pm

    Absolutely love this

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    happywhennothungry — August 16, 2011 @ 8:49 pm

    I haven’t ever made mango chutney before. Looks beautiful and very tasty!

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    Jenny — August 16, 2011 @ 9:30 pm

    How creative! Love it

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    Kate — August 16, 2011 @ 10:59 pm

    this sounds great I have always wanted to try a chutney & I love mangoes!

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    Christine — August 17, 2011 @ 12:18 am

    Looks wonderful! Thanks!

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    Michelle — August 17, 2011 @ 12:29 am

    Oh my, well this is going to be made! I never would have thought to use mango in a chutney, I always go the apple, peach, pear sort of routes. Yum yum yum.

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    RavieNomNoms — August 17, 2011 @ 10:23 am

    This looks amazing! It could be used for so many things..thanks for sharing it!

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    Amanda @ bakingwithoutabox — August 17, 2011 @ 10:37 am

    Mmmmm chutney with all the good stuff. And such pretty jars. Love that!

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    Sandi — August 17, 2011 @ 10:56 am

    Great way to use mangoes. Aesthetically pleasing presentation!

  16. Pingback: Brisket Quesadillas with Mango Barbecue Sauce | Sweet Pea's Kitchen

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    ChgoJohn — August 18, 2011 @ 2:24 am

    This sounds like a great recipe that would work perfectly with your brisket quesadillas. Thanks for sharing both recipes.

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    thefooddoctor — August 18, 2011 @ 1:31 pm

    I REALLY need to make me some mango chutney..all those exotic spices! I am sure it is heavenly

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