Mango chutney originates from India. Indians often use green (unripe) mango’s, which provide for some tartness. During British rule in India, the Brits started to add vinegar and sugar to ripe mango’s merely to create tartness, but also to ensure the chutney could be preserved longer. In the recipe below we have reduced the amount of sugar, thereby decreasing shelf life outside the fridge. But in the refrigerator closed containers can easily last 6-9 months.
The art of making mango chutney
Mango chutneys go along with Thai and Indian curry dishes. They pair well with rice and with flat breads. The acidity of the vinegar makes the environment for bacteria less suitable. So does the sugar via the increase of the osmotic pressure.
The making of this chutney is rather straightforward. Towards the end of the simmer, stir frequently to prevent the contents from sticking to the pan and causing caramelization, affecting color and taste.
Please note that the sugar content in this recipe is not high enough to store the chutney indefinitely at room temperature. So store the chutney in the fridge for months or freeze it in a plastic container or re-sealable freezer bag.
- m0rtar and pestle
Ingredients for the mango chutney
- 4 medium sized mango's
- 1/2 brown onion
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 tsp coriander seeds (ground)
- 1/4 tsp turmeric (ground)
- 1/4 tsp salt
- 2 cloves of garlic (crushed from the press)
- 2 tsp ginger (finely cut)
- 1-2 thai red chilli's (cut in rings)
- 1 tbsp oive oil
- 2 cups sugar
- 1 cup rice vinegar
Instructions to make the mango chutney
Peel the ripe and juicy mango’s (Thai or Indian mango’s preferred) and take all flesh from the pit. Cut up in finger sized pieces and reserve
Peel the garlic and crush. Reserve
Peel the ginger and cut in very small pieces. Reserve
Peel the half onion and dice
Cut the chilli pepper in small rings, after removing the seeds.
Place the oil in a medium sized pan and add at medium heat the mustard seeds. When they pop add the crushed garlic and the finely sliced ginger.
After 1 minute add the diced onion at medium heat and then sweat at low heat for 8 minutes
Then add the other spices and salt and stir.
After one more minute add the mango pieces, the sugar and the vinegar. Stir well, let it come to a boil
Let simmer for 1-1 1/4 hr, while occasionally stirring. Do not place a lid on the pan, as acetic acid and water (the main ingredients of vinegar) need to be cooked off.
Poor the mixture in sterile jars and close. Store in the refrigerator or freezer.
Food allergy & intolerance information: none
- Increasing the amount of sugar will promote shelf life. Regularly eating significant amounts of that chutney will contribute to your ‘added sugar’ load in your diet.
- The recipe for Garam masala is listed under food base essentials