Best 2 Spicy Mango Chutney Recipes

When thinking of spicy mango chutney, a tantalizing blend of sweet, tangy, and fiery flavors come to mind. This versatile condiment, originating from the vibrant culinary heritage of India, has gained immense popularity worldwide due to its ability to elevate any dish with its unique taste profile. With an array of recipes available, finding the perfect spicy mango chutney can be an exciting culinary adventure. Whether you prefer a fiery kick or a more balanced heat, this article will guide you through the intricacies of selecting and preparing the best spicy mango chutney recipe that suits your taste preferences and culinary needs.

Let's cook with our recipes!

SPICY MANGO CHUTNEY

Spicy Mango Chutney image

Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 10

Ingredients

15 cloves
15 pink peppercorns
2/3 cup distilled white vinegar
2 cups finely diced red onion (about 1 large onion)
1 teaspoon crushed red-pepper flakes
1 1/2 teaspoons kosher salt
2 cups sugar
2 tablespoons finely grated peeled fresh ginger
3 tablespoons finely grated lime zest, plus 2/3 cup fresh lime juice (from about 4 limes)
7 mangoes, (7 1/2 pounds total) peeled, pitted, and cut into 1/2-inch chunks

Steps:

Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided 6-quart saucepan. Add vinegar, red onion, red-pepper flakes, salt, and sugar. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
Stir in ginger, lime zest and juice, and mangoes. Continue to simmer over medium until mangoes begin to soften and liquid has thickened, about 40 minutes. Remove from heat. Transfer to a large bowl set over an ice-water bath to cool; refrigerate in an airtight container up to 1 month.

SPICY CORN PAKORAS WITH MANGO-TAMARIND CHUTNEY

Spicy Corn Pakoras With Mango-Tamarind Chutney image

Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with fresh corn. A ridiculously flavorful chutney, which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch.

Provided by David Tanis

Categories appetizer, side dish

Time 1h

Yield 16-18 pieces (about 4-6 servings)

Number Of Ingredients 18

Ingredients

1/4 cup chickpea flour
3/4 cup all-purpose flour
1 cup fine cornmeal
1 and a half teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon turmeric powder
2 1/2 cups fresh corn kernels (about 6 ears corn)
4 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon finely chopped fresh red or green chile, or 1/4 teaspoon cayenne
1/2 cup chopped scallions
1/2 cup chopped cilantro, tender stems and leaves
1 tablespoon grated ginger
Vegetable oil, for frying
Lime wedges
Mango-tamarind chutney

Steps:

In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 336 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

For the best flavor, use ripe mangoes. If your mangoes are not ripe, you can ripen them by placing them in a paper bag with an apple or banana for a few days.
To make the chutney spicier, add more chili peppers. You can also add other spices, such as ginger, garlic, or cumin.
If you want a sweeter chutney, add more sugar. You can also add other sweeteners, such as honey or agave nectar.
Be sure to cook the chutney until it has thickened. This will help to preserve it and give it a better flavor.
Mango chutney can be stored in a jar in the refrigerator for up to 2 months.

Conclusion:

Spicy mango chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. If you are looking for a new and exciting way to enjoy mangoes, try making spicy mango chutney. You won't be disappointed!