Best 13 Laurels Mango Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Laurels mango chutney", a delectable condiment originating from the Indian subcontinent, is a delightful blend of sweet, tangy, and spicy flavors. This versatile condiment is crafted using fresh, unripe mangoes, which are combined with aromatic spices, jaggery or sugar, and a hint of souring agent. The resulting chutney possesses a vibrant golden-orange hue, a luscious consistency, and a captivating aroma that tantalizes the senses. Whether you seek a flavorful accompaniment to complement your favorite dishes or a zesty addition to elevate your culinary creations, "laurels mango chutney" stands as an exceptional choice.

Check out the recipes below so you can choose the best recipe for yourself!

KOKUB'S MANGO CHUTNEY FROM PAKISTAN



Kokub's Mango Chutney from Pakistan image

We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbors from Pakistan have become like our extended family away from home. Kokub, one of our neighbors, makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!

Provided by PREGOCOOK

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 9h

Yield 24

Number Of Ingredients 13

4 green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 ½ cups white sugar
1 teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed

Steps:

  • Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.
  • The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

Nutrition Facts : Calories 106.7 calories, Carbohydrate 27.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.3 g, Sodium 98.5 mg, Sugar 25.9 g

REAL INDIAN MANGO CHUTNEY



Real Indian Mango Chutney image

This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.

Provided by Michelle

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 3h10m

Yield 24

Number Of Ingredients 12

2 ¼ cups diced fresh mango
¼ cup salt
2 ½ cups water
2 ⅓ cups white sugar
2 cups vinegar
½ cup raisins
½ cup chopped pitted dates
2 cinnamon sticks
2 teaspoons minced fresh ginger root
2 teaspoons crushed garlic
2 teaspoons ground dried chile pepper
10 half-pint canning jars with lids and rings

Steps:

  • Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
  • Drain and discard liquid from the mango.
  • Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 27.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 25.5 g

MANGO CHUTNEY



Mango Chutney image

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Provided by Shirley Crowley

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h40m

Yield 240

Number Of Ingredients 17

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

Steps:

  • In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
  • Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
  • Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g

ROB'S MANGO AND CHILLI CHUTNEY



Rob's Mango and Chilli Chutney image

Adding 1 of the mangoes at the end, means that this chutney retains a superb fresh flavour. Can be left in the fridge for 1 month or preserved and canned for over 1 year (follow the canning notes link on home page) Lovely with Indian or Mexican food or to enhance a cooked meat and cheese platter. Add a spoonful to curries or mix with cold shredded chicken, curry powder and mayonnaise for a lovely baked potato or sandwich filling. Just make sure your mangoes are really ripe and soft.

Provided by robd16

Categories     Mango

Time 30m

Yield 2 medium jars

Number Of Ingredients 16

2 ripe mangoes, cut into small cubes
4 red chilies, 3 de-seeded and cut fine 1 sliced
1 red pepper, de-seeded and cut into short thin strips
2 small onions, grated
1 lime, juice and zest separated
1 inch piece gingerroot, grated
1 cup sugar
2/3 cup white vinegar
1 cup hot strong green tea, made with 2 green teabags
2 bay leaves
1 large cinnamon stick, roughly broken
4 cardamom pods, split
1 teaspoon whole black peppercorn
1/2-1 whole star anise
2 teaspoons mustard seeds
2 teaspoons salt

Steps:

  • In a scalded piece of muslin cloth tie up only the bay leaves, star anise, cinnamon, cardamom pods and peppercorns together and put into large heavy based pan. Alternatively if you don't have any muslin cloth you can fish the spices out later. Add everything else to the pan along with the spices reserving HALF of the mango, the lime juice and 1 third of the ginger.
  • Bring to the boil, reduce heat slightly and simmer until thick and almost no liquid remains.
  • Remove the spice bag or spices meant for the muslin spice bag, squeezing out any excess liquid.
  • By now you should be able to make a channel through the middle of the pan with a wooden spoon that is not immediately filled with excess liquid.
  • Add the reserved mango, ginger and lime juice, bring back to the boil and boil for 1 minute only.
  • Divide between sterilized jars, seal and leave to cool.
  • Best ever!

Nutrition Facts : Calories 644.9, Fat 2.2, SaturatedFat 0.3, Sodium 2345.8, Carbohydrate 159.2, Fiber 8.7, Sugar 141.9, Protein 5

LAUREL'S MANGO CHUTNEY



Laurel's Mango Chutney image

I've been making this chutney for years, and have adapted it to my own family's taste. I don't remember where I found this recipe, but everyone loves it. If you're a chutney lover you could almost eat it with a spoon! Especially great with Indonesian curries, beef and chicken alike! I hope you enjoy! Note: Peel mangoes with a vegetable peeler, and CAREFULLY cut the flesh away from the fibrous seed.

Provided by Chef PotPie

Categories     Chutneys

Time 1h45m

Yield 4 pints

Number Of Ingredients 9

3 cups sugar
1 cup cider vinegar
6 cups peeled peeled and chopped ripe but firm mangoes (about 7)
1 1/2 cups chopped onions
1 cup raisins
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon mustard seeds
4 -6 jalapenos, chopped very fine

Steps:

  • Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally.
  • Cool and freeze in containers of your choice. I use 1 pint containers.

Nutrition Facts : Calories 883.6, Fat 1.4, SaturatedFat 0.3, Sodium 595.6, Carbohydrate 223.7, Fiber 6.8, Sugar 208.4, Protein 4.2

MANGO CHUTNEY



Mango Chutney image

Provided by Food Network

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 9

2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 Scotch bonnet pepper, minced
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper

Steps:

  • Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

MANGO CHUTNEY



Mango Chutney image

Provided by Emeril Lagasse

Categories     condiment

Time 45m

Yield about 3 cups

Number Of Ingredients 12

2 1/2 pounds firm-ripe mangoes, peeled and diced
1/2 cup diced red bell pepper
1/2 cup diced red onion
1 red Thai chile, seeded and sliced
1 (2-inch) piece ginger, peeled and grated
1/4 cup currants
3/4 cup packed light brown sugar
1 teaspoon cardamom pods
1 cinnamon stick
1/2 cup cider vinegar
1/2 lemon, juiced
1 tablespoon chopped green onion

Steps:

  • In a large saucepan, combine all ingredients and bring to a boil over medium high-heat. Reduce the heat to low and simmer until chutney has reached a thick jam consistency, usually 25 to 30 minutes, stirring frequently to prevent scorching. Once the chutney has reached the desired consistency, remove from the heat and set aside to cool. Chutney will keep in an airtight nonreactive container in the refrigerator for up to 2 weeks.

SUMMER MANGO-MULBERRY CHUTNEY



Summer Mango-Mulberry Chutney image

I couldn't find many recipes online for using mulberries except for baked goods. I wanted to make something different so I developed this chutney recipe. I was so pleased with the results - esp. when served with pork tenderloin - I just had to post it!

Provided by pancoes

Categories     Chutneys

Time 45m

Yield 2 Cups, 6-8 serving(s)

Number Of Ingredients 11

2 cups ripe mulberries, washed
1 mango, peeled and grated
1/4 cup water
1 small onion, diced small
3/4 cup brown sugar (can substitute raw cane sugar for vegan version)
1/2 cup apple cider vinegar (or more to taste)
1/2 teaspoon grated ginger or 1 teaspoon dried ginger
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon lemon pepper seasoning (or more to taste)
1/8 teaspoon chili flakes (or more to taste)

Steps:

  • Put the mulberries, mango, 1/4 c water and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
  • Add all the other ingredients. Bring to a boil, stirring often.
  • Allow the chutney to boil till it forms a thick jam, about 20 minutes. Stir often.
  • Allow to cool, covered. Refrigerate. Wait a week for the flavors to marry.
  • This recipe is small enough that I usually use it up in a few weeks so its not worth the trouble of canning. However, if you have access to more berries I highly recommend canning - the vinegar and sugar make this a perfect dish to preserve for the winter months and would be awesome with turkey at Thanksgiving!
  • Variations/Additions: Seeded and chopped jalapeno, diced peaches, shredded apples, raspberries instead of mulberries (may need more sugar), or substitute orange or lemon juice for the ¼ c water. Fresh mint or chopped nuts.
  • For an Indian flavor, add ½ tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds, fry in a little oil to open up the flavors before adding.
  • Cinnamon, nutmeg, cloves, and allspice berries can be added or dried fruit such as cranberries and raisins - but these remind me of fall/winter foods so I do not use them in the summer.

Nutrition Facts : Calories 168.4, Fat 0.4, SaturatedFat 0.1, Sodium 209.5, Carbohydrate 41.5, Fiber 1.9, Sugar 38.7, Protein 1.4

TRADITIONAL MANGO CHUTNEY



Traditional Mango Chutney image

Make and share this Traditional Mango Chutney recipe from Food.com.

Provided by truebrit

Categories     Chutneys

Time 12h

Yield 4 half-pint jars

Number Of Ingredients 14

4 cups mangoes (Ripe)
1/2 cup lime, seeded and chopped
1 cup yellow onion
1/2 cup fresh ginger, Grated
3 garlic cloves, minced
3/4 cup white raisins
2 cups light brown sugar
1 cup apple cider vinegar
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon whole mustard seeds
1 teaspoon dried red pepper flakes
1 teaspoon cinnamon, Ground
1/4 teaspoon clove, Ground

Steps:

  • Mango: Hard, ripe, peeled, seeded and sliced.
  • Place all ingredients in heavy saucepan over medium heat.
  • Bring to boil.
  • Lower heat and simmer for about 20 minutes, stirring frequently.
  • Remove from heat, cover, and let stand for about 12 hours.
  • Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
  • Remove from heat and immediately pour into hot sterilized jars.
  • Vacuum seal.

Nutrition Facts : Calories 671.5, Fat 1.6, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 168.6, Fiber 5.7, Sugar 150.4, Protein 3.3

MANGO CHUTNEY



Mango Chutney image

Make and share this Mango Chutney recipe from Food.com.

Provided by litldarlin

Categories     Chutneys

Time 15m

Yield 1/4 cup, 4 serving(s)

Number Of Ingredients 4

2 cups mangoes, fresh and chopped
1/4 cup red onion, diced
2 teaspoons Splenda sugar substitute
1 tablespoon white wine vinegar

Steps:

  • Combine all ingredients in medium saucepan and set pan over medium-high heat.
  • Bring to a simmer and cook 10 to 15 minutes, until mango breaks down and sauce thickens.
  • (Sauce should reduce to about 1 cup).

Nutrition Facts : Calories 57.8, Fat 0.2, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 15, Fiber 1.6, Sugar 12.6, Protein 0.5

SIMPLE MANGO CHUTNEY



Simple Mango Chutney image

More like a salsa than a chutney this is served with recipe #220159 ( say pull-or-ree), Katchourie sahina or other types of fried vegetable fritters. The mango used should be full and just starting to ripen but firm. If if is even the slightest bit soft to the touch do not use for this recipe. I also love this recipe with Recipe #189571

Provided by WizzyTheStick

Categories     Chutneys

Time 1h

Yield 1 cup, 2 serving(s)

Number Of Ingredients 7

1 large green mango, peeled
1/2 teaspoon salt (to taste)
1/2 scotch bonnet pepper, stemmed seeded and minced
fresh ground black pepper, to taste
3 garlic cloves, minced
2 leaves culantro, chopped or 1 tablespoon coarsely chopped cilantro
1/2 lime, juice of

Steps:

  • Grate mango using the large holes of a box grater and stir all ingredients together.
  • Cover and chill for one hour before serving as a condiment with fried vegetable fritters, rice dishes or curries.
  • Store in a tightly sealed glass jar in the refrigerator for up to a month.

Nutrition Facts : Calories 94.3, Fat 0.4, SaturatedFat 0.1, Sodium 585.8, Carbohydrate 24.4, Fiber 2.5, Sugar 19.2, Protein 1.2

SWEET MANGO CHUTNEY



Sweet Mango Chutney image

This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster.

Provided by the80srule

Categories     Chutneys

Time 1h20m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 18

1 1/2-2 lbs chopped mangoes (1.5 lbs is an estimate you need 3-4 mangos)
2 cups sugar
3/4 cup distilled white vinegar (rice vinegar works too)
1/4 cup juice (mango optimal, orange and apple work well too)
1 cup apple cider vinegar
1/2 cup water
1 tablespoon minced garlic (you know, the kind in the bottle that's part liquid?)
1/2 teaspoon vinegar (any kind)
1/2 teaspoon lemon juice
1 tablespoon ginger (ground in bottle or grated from fresh gingerroot)
2 teaspoons red chili powder
1 teaspoon nutmeg
1/2 teaspoon turmeric
1/2 teaspoon curry powder
4 teaspoons mustard (seeds or ground)
1 teaspoon cinnamon
1 tablespoon salt
1 cup golden raisin

Steps:

  • Dice the mango into about 1-2" cubes.
  • Make a paste of the chopped garlic, lemon juice, 1/2 tsp vinegar, and ginger. Put it aside for now.
  • Place the sugar and cups of vinegars (plus the water and juice) in a saucepan and simmer for 10 minutes.
  • Add the ginger-garlic paste to the pan and cook for 10 minutes, stirring occasionally.
  • Add the mango, chili powder, nutmeg, turmeric, curry powder, cinnamon, salt, and gold raisins.
  • Cook uncovered for 30-45 minutes, stirring occasionally to let the chutney thicken.
  • Serve in ramekins with your Indian feast, or seal in airtight glass jars for future use.

Nutrition Facts : Calories 519.9, Fat 1.1, SaturatedFat 0.3, Sodium 1461.4, Carbohydrate 129.8, Fiber 4.7, Sugar 117.9, Protein 2.3

MANGO CHUTNEY



Mango Chutney image

A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.

Provided by JustJanS

Categories     Sauces

Time 1h5m

Yield 5 cups

Number Of Ingredients 9

1 kg very firm mango
2 cups sugar
625 ml vinegar
1 (5 cm) piece ginger, peeled
4 cloves garlic, peeled
2 -4 teaspoons chili powder
4 teaspoons mustard seeds
8 teaspoons salt
1 cup raisins or 1 cup sultana

Steps:

  • Peel the mangoes and cut into small pieces, set aside.
  • Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
  • Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
  • Add to the pan and cook for 10 minutes, stirring.
  • Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
  • Watch it carefully, as it can catch at this stage!
  • Pour into sterilized jars, seal with cellophane covers and label.
  • The chutney will keep for several months, but it doesn't last that long in our house.

Nutrition Facts : Calories 627.3, Fat 2.1, SaturatedFat 0.4, Sodium 3748.7, Carbohydrate 153.4, Fiber 6.9, Sugar 141.6, Protein 4.3

Tips:

  • Choose ripe mangoes: Use ripe mangoes for a sweeter and more flavorful chutney.
  • Use fresh ingredients: Fresh ingredients will give your chutney the best flavor.
  • Don't overcook the chutney: Overcooking the chutney will make it lose its vibrant color and flavor.
  • Let the chutney cool completely before storing: This will help to preserve the flavor and color of the chutney.
  • Store the chutney in a cool, dark place: This will help to extend the shelf life of the chutney.

Conclusion:

Mango chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It can be served as a side dish with grilled meats or fish, used as a marinade for chicken or tofu, or simply spread on crackers or toast. No matter how you choose to enjoy it, mango chutney is sure to add a burst of flavor to your meal.

Related Topics