Best 4 Mango Ginger Chutney Recipes

When it comes to adding a sweet and tangy twist to your meals, there's nothing quite like a homemade mango ginger chutney. This traditional Indian condiment is a delightful blend of sweet mangoes, zesty ginger, and a host of aromatic spices. Whether you're serving it as a side dish to complement your favorite curries, grilled meats, or crispy samosas, or using it as a marinade for your next barbecue, a well-crafted mango ginger chutney is sure to elevate your culinary creations to the next level. In this article, we'll take you on a journey through the world of mango ginger chutney, guiding you through the selection of the finest ingredients, the art of balancing flavors, and the techniques for creating a chutney that will leave your taste buds dancing with joy.

Let's cook with our recipes!

GINGER MANGO CHUTNEY

Ginger Mango Chutney image

Provided by Sandra Lee

Categories condiment

Time 40m

Yield 1 pint

Number Of Ingredients 5

Ingredients

1 (12-ounce) jar ginger preserves
1/8 teaspoon cayenne pepper
1 cup prepared chopped mango (available in the prepared produce fruit section)
1 pinch salt
1 (1-pint) mason jar

Steps:

Pop the mango, while still in the container, into the freezer for at least 2 hours.
While the mango is freezing, wash the mason jar and lid thoroughly.
In a small saucepan, over medium-low heat, add ginger preserves and cayenne pepper. Once the preserves begin to boil, turn off the heat and pull saucepan off to the side. Stir in frozen mango and salt. When the chutney is at room temperature, pour it into the jar and cover with a lid. Place in refrigerator.
Chutney will last up to 1 month in refrigerator.

SPICY MANGO GINGER CHUTNEY

Spicy Mango Ginger Chutney image

Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too.

Provided by Sharon123

Categories Chutneys

Time 1h15m

Yield 8 pints

Number Of Ingredients 10

Ingredients

4 lbs mature green mangoes
1 large onion
8 ounces green gingerroot, peeled
2 garlic cloves
3 lbs brown sugar
2 ounces yellow chilies
3 teaspoons salt
4 cups vinegar
2 lbs currants
2 lbs raisins

Steps:

Force mangoes, onion, gingerroot, and garlic through food chopper, using coarse blade.
Add remaining ingredients and let stand overnight.
Bring to boil and boil rapidly until thick.
Pour into hot sterilized pint jars, and seal.
Makes about 8 pints.
Enjoy!

Nutrition Facts : Calories 1506.8, Fat 1.7, SaturatedFat 0.3, Sodium 971.9, Carbohydrate 386.4, Fiber 17, Sugar 342.8, Protein 10.2

MANGO CHUTNEY

Mango Chutney image

Provided by Food Network

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

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

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

Ingredients

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

Tips:

Make sure you start with ripe mangoes for the best flavor and texture.
If you don't have fresh ginger, you can use ground ginger, but be sure to use half the amount as it is more concentrated.
Feel free to adjust the amount of chili pepper to your desired level of spiciness.
Be careful not to overcook the chutney, as this can make it too thick and syrupy.
Store the chutney in a clean, airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Mango ginger chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for adding a burst of flavor to grilled meats, fish, or vegetables. It can also be used as a dipping sauce for samosas, pakoras, or spring rolls. In addition, mango ginger chutney can be stirred into yogurt or cream cheese for a quick and easy spread, or added to salad dressings for a tangy twist. With its sweet, sour, and spicy flavor profile, mango ginger chutney is sure to become a favorite in your kitchen.