How to make mango chutney

 This recipe for mango chutney is a huge hit with our readers! You're going to adore this adaptable and fantastically delicious sauce, which is fresh, lively, and positively BURNING with flavour!

great admirer of Indian food I enjoy experimenting with and making a variety of chutneys from fruits, nuts, veggies, and a wide variety of spices. One of our absolute favourites is this recipe for mango chutney.

Chutney has existed since 500 BC.Chutneys come in a plethora of flavours and combinations, but often include fruit, vinegar, and sugar that have been reduced. The Sanskrit verb can, which means to lick, is where the name "chutney" originates.Alternatively put, finger-lickin' good!

Make Mango Chutney at Home

To bring out their rich flavours, cumin, coriander, turmeric, cloves, cinnamon, and cardamom are added after sautéing ginger, garlic, and red chilies in oil.A sticky and delectable mixture is created by slowly cooking down fresh mango, sugar, and vinegar.

How Do Nigella Seeds Work?

The annual blooming plant nigella, which is a native of south and southwest Asia, is another spice used in this recipe.It goes by the names black cumin, onion seed, and kalonji among others.The flavour of nigella is challenging to pin down.They are described by Wikipedia as "a combination of onions, black pepper, and oregano, with a bitterness like mustard seeds."

You have probably never tasted anything like the flavour.It's wonderful!When I cook Middle Eastern or Indian food, I love to use it whenever I can.It enhances curries and breads and potatoes in a pleasant way.

Nigella is an excellent spice to use in any "carb-based" recipe and is also frequently sprinkled over naan bread in India.This mango chutney has an amazing new flavour level as a result.

Uses for Mango Chutney;

For example, I love to add it to my curry sauces for a touch of sweetness - SO GOOD! This mango chutney is sweet and spicy and is wonderful as a spread, a dip, or used in cooking a variety of Indian food.

Making Mango Chutney;

Let's get going!

In a medium stock pot over medium-high heat, heat some vegetable oil. Saute the garlic, ginger, and a few diced red chilies for approximately a minute.

Add the spices and cook for a further 30 seconds.

To the pot, add the diced mangoes.

Salt and sugar are added. Substitute white vinegar.

The mixture should be stirred and heated through.Medium-low heat should be used to maintain a continuous simmer for a further hour.

after simmering for an hour.Depending on how finely you chopped the mango, you can either leave it as is or mash up some of the larger bits with a potato masher or blender stick.

following some mashing.This chutney can be kept in jars in the refrigerator for at least two months.It can also be frozen for a while.Put it in airtight jars to preserve it for a long time:After directly pouring the liquid into sterilised jars, treat them for 10 minutes in a water bath.Jars should be stored in a dark, cool place after sitting undisturbed for 24 hours.has a minimum shelf life of one year.

This mango chutney can also be canned for long-term storage. I always make two batches of this and can it so we can have it throughout the year.

Instructions for canning:

After directly pouring the liquid into sterilised jars, treat them for 10 minutes in a water bath.

INGREDIENTS

1 tablespoon of neutral-tasting frying oil

2 teaspoons of freshly minced ginger

2 cloves of garlic, minced finely

Sliced 1 red chilli (for less heat, can remove seeds and membrane).

(Optional, but HIGHLY recommended for great flavour) 2 teaspoons whole nigella seeds

1 teaspoon of coriander, ground

1/8 teaspoon cumin powder

1/4 teaspoon turmeric

1/4 teaspoon salt

4-5 huge mangoes, peeled and chopped, weighing between 250 and 300 grammes each

White granulated sugar, 2 cups

White vinegar, one cup

1/8 teaspoon cardamom powder

1/4 teaspoon of cloves, ground

1/8 teaspoon of cinnamon powder