homemade chutney

Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too

Mango chutney

mangoes(about 1.5kg)

milliliters white wine vinegar

granulated sugar

cumin seeds

coriander seeds

cardamom pods

tsp nigella seeds

cayenne pepper

turmeric

garlic cloves, crushed

cloves

ginger,

red chilli, seeds removed and finely chopped

Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.&nbsp;

Tip the spices into a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins &ndash; 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.

Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years &ndash;&nbsp;the chutney will be best eaten after a few months, when the flavours have melded and mellowed.&nbsp;

This Mango Chutney is a simple and delicious spread that's packed with flavor and is perfect slathered onto just about anything!

Mango Chutney

Tbsp flavorless oil (15 mL)

garlic (minced)

½ medium white onion

ginger

white sugar (100 g)

white vinegar (120 mL)

mustard seeds

cumin

½ tsp red pepper flakes

cinnamon

mangoes,

Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.

Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.

Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.

This homemade sweet, sticky mango chutney has a slight spiciness, It makes the perfect accompaniment for any curry!

🗂 Mango Chutney Recipe

tsp ghee ((or sunflower or olive oil))

onion (finely diced)

tsp garam masala

fenugreek ((optional dont worry

tsp salt

tsp cumin seeds

nigella seeds

mangos

350 ml (1 1/2 cups) white wine vinegar

400 g (2 cups) caster sugar (granulated sugar)

Add the ghee to a saucepan and heat over a medium heat.

Onion

Add the onion and fry stirring often for 6-8 minutes, until the onion starts to soften and turn transluscent.

Garlic

Add in the minced garlic, stir and cook for another minute.

Spices

Now add in the garam masala, fenugreek, salt, cumin seeds, and nigella seeds and fry, continuously stirring, for 2 minutes until the spices start to release their fragrance.

Mangoes

Add in the chopped mangos and stir together.

Sugar

Now add in the sugar and white wine vinegar.

Stir

Stir everything together and bring to the boil.

Simmer

Turn down the heat and gently simmer, uncovered, for one and a half hours, stiring a couple of times during cooking until you&#39;ve got that signature chutney consitency.

Serve

Turn off the heat and allow to cool befor serving.

Top 3 homemade chutney recipes from across the web

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Mango chutney

Mango Chutney

🗂 Mango Chutney Recipe

Top 3 homemade chutney recipes from across the web

The most viewed homemade chutney recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango chutney

Mango Chutney

🗂 Mango Chutney Recipe

The most viewed homemade chutney recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine