Sweet Mango Chutney Recipe Unique And Flavorful

The word chutney is Indian (pronounced as chatni) and means ‘strongly spiced’. It is usually a fruit or mixture of fruits in warm spices, cooked with sugar (or jaggery) and an acid, like vinegar. Chutney may be sweet, spicy, or a combination of the two. For example, you can have a sweet chutney, very similar to jam, but strongly spiced. There are very blurry lines when it comes to distinctions between Indian chutney, pickles, and relishes. If you love chutney, you will agree that a good one can be addictive. As a kid, my mom had to hide chutney or pickles from me. I love chutney so much that I could eat a whole jar of mom’s sweet or spicy mango chutney. This recipe is similar to an Indian mango chunda recipe. I say similar because the traditional mango chunda was cooked in the sun, not on a stovetop. Mango, sugar, and spices were placed in an earthen pot and left in the sun every morning until dusk. This was done every day until all the sugar melted and thickened. The process was long and slow and required great patience and care. Our grandmoms had all that patience and care. Didn’t they?

Why make this mango chutney

When you have chutney or preserves in the house, it’s easy to turn out delicious and creative meals. This recipe is colorful, flavorful, and not overly sweet. This chutney is similar to making jam but with much less sugar and lots of added warm spices, including some spicy chilly flakes, for flavor. Most of the ingredients used are simple pantry staples with seasonal semi-ripe mangoes. You can serve chutney over roast or baked chicken. It is also great to add in sandwiches and wraps along with cheese or meat. As a kid, I loved to eat this chutney with flatbread and omelet!

Step-by-step: Mango chutney recipe

Mangoes – Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.Pro tip – Use large, firm, semi-ripe mangoes so they are not too hard or too soft.

Combine – In a medium saucepan or pan, over medium heat, add all ingredients. Boil – Cook on medium until all the sugar has dissolved. Then, bring to a boil and let it boil for 2 minutes. Stir often.Pro tip – At first, the mixture will appear dry. As the sugar melts it will become thick and syrupy.

Simmer – Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick.Pro tip – You can even throw in a handful of raisins for added sweetness. Cool – when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.

Storage

I always refrigerate my chutneys. This mango chutney will last in the fridge sealed for 3 months. Once opened, use it for four weeks. If you store the chutney in sterilized jars, using the canning process, you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.

Sweet Mango Chutney or Spicy Mango Chutney Homemade Caramel Sauce or Creamy Caramel Filling Homemade Butterscotch Sauce Homemade Chocolate Syrup