Cookbook:Mango Chutney


Cookbook | Ingredients | Recipes | South Asian cuisine

Mango Chutney
Mango Chutney.jpg
Category Chutney recipes
Servings ca. 12 oz.
Time 1 hour

Mango chutney is a specialty of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways. Chutney is a tasty sauce, and can be served with poppadoms or with the main course.

Variation IEdit

IngredientsEdit

ProcedureEdit

  1. Dissolve the sugar and salt in the vinegar and boil for 15 minutes.
  2. Add mangoes, raisins and onion and bring to the boil again.
  3. Reduce the heat to low, simmer for 15 minutes, stirring constantly to prevent sticking.
  4. Add the garlic, ginger and seasoning and simmer for 5 minutes.
  5. Remove from heat and allow to cool before serving.
  6. Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months.

Variation IIEdit

IngredientsEdit

  • 1 large raw (unripe) mango, peeled and cut into 1" cubes
  • 2 tsp mustard seeds
  • 3 tbsp vegetable oil (e.v. olive oil works)
  • ½ tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
  • 3-4 dry red chillies
  • 2-3 green chillies (add more if you want it spicier)
  • 1 tsp lime juice (if mango is not sour enough)
  • 1 tsp turmeric powder
  • ¾ tbsp salt (adjust to taste)

ProcedureEdit

  1. Heat the oil in a pan.
  2. Add mustard seeds, asafoetida, green chillies and red chillies. Wait till the mustard seeds splutter and remove pan from stove.
  3. Grind the above mix with mango, lime juice (if needed) turmeric and salt

Notes, tips, and variationsEdit

  • Serve with hot rice or bread.
  • This chutney works as an excellent spread on a sandwich.
  • If it is not too spicy then you can serve it as a dip for tortilla chips.
  • You could also serve with yoghurt/curd.
  • Typically presented in restaurants in a steel dish with a spoon for serving ones self.
  • Vary amount of salt/spices as needed.