Best 3 Easy Mango Chutney Recipes
When life gives you mangoes, make easy mango chutney! A traditional Indian condiment that is sweet, tangy, and bursting with tropical flavor, mango chutney is the perfect accompaniment to any dish from curries to grilled meats. Mango chutney is incredibly versatile. It is not only a delicious spread for your morning toast or bagel, but it is also fantastic when used as a glaze for chicken, fish or pork. It can be used as a marinade for meats, poultry, and seafood, or as a dipping sauce for appetizers. If you find yourself with an abundance of mangoes or are simply looking to expand your culinary horizons, creating your own homemade mango chutney is a rewarding experience that will yield exceptionally flavorful results.
Here are our top 3 tried and tested recipes!
EASY MANGO CHUTNEY
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
- Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.
MANGO CHUTNEY (A SLOW-COOKER EASY-PEASY METHOD) - ZWT-8
This is the last of 3 recipes featuring Indian cuisine that I found in 1 of my Grandparents.com Newsletters. Mango chutney was described as the ultimate in Indian condiments & excellent w/grilled meats (sauces too I have recently discovered). Best of all is that it's so easy to make in a std slow cooker. This recipe comes from Anupy Singla's fabulous cookbook The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes & she added that it's good just mixed w/basmati rice as a side-dish. I allowed 15 min for ingredient prep, but there is no other real prep. I suggest you make this recipe to enjoy w/the Indian dishes you'll be making during the Tour. :-)
Provided by twissis
Categories Fruit
Time 6h15m
Yield 16 1-Tbsp Servings (2 Cups), 16 serving(s)
Number Of Ingredients 8
Steps:
- Put everything in the slow cooker & mix well (A 3 1/2 qt sized slow cooker was recommended).
- Cook on high for 6 hrs, until the mixture thickens. Serve on the side of Indian dishes.
QUICK AND EASY BANANA MANGO CHUTNEY
I live on a hilltop in Costa Rica and have an over-abundance of mangoes and bananas growing wild all over our property - so when I found this wonderful recipe for Cuban Ahi with Banana-Mango Chutney by Chef Manami, I couldn't resist. It turned out wonderfully and I am posting the chutney by itself so I can group it in a separate cookbook. I've made some tweaks based on personal preference - but the original recipe is awesome. You can use just ripe bananas if you don't have green - but I like the texture when using both. Thank you, Manami!!!
Provided by Jostlori
Categories Chutneys
Time 20m
Yield 1 2/3 cups, 1 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, combine first seven ingredients.
- Bring to a boil over medium heat, then reduce heat and simmer one minute.
- Add green bananas and half the diced mango, stir well to combine and simmer uncovered for 10 minutes, stirring occasionally until thick and bananas are tender.
- Remove from heat and add remaining banana and mango, along with the raisins.
- Stir well to combine, cover and let stand for 30 minutes.
- To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend), blend till liquefied and strain into glass container. Refrigerate. Use for cooking, add to lemonade, or dilute for a refreshing tea. It will turn a tan color but that's perfectly ok.
Tips:
- For the best flavor, use ripe mangoes. If the mangoes are not ripe, they will be sour and the chutney will not be as flavorful.
- You can use any type of vinegar for the chutney. However, white vinegar or apple cider vinegar are the most commonly used.
- If you want a sweeter chutney, add more sugar. You can also add other sweeteners, such as honey or maple syrup.
- If you want a spicier chutney, add more chili peppers. You can also use other spices, such as ginger or cumin.
- Chutney can be stored in the refrigerator for up to 2 months. However, it is best to use it within a few weeks.
Conclusion:
Mango chutney is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add a sweet, sour, and spicy flavor to your meals.
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