Indians use mango chutney as a condiment. Simple to prepare, it goes well with various curries and meats like chicken, hog, beef, and lamb. Spices and ripe mangoes are used in this dish. Spread over bread or use it as a marinade!
WHAT IS MANGO CHUTNEY?
The most classic of all chutneys is mango chutney.
It’s created with mangoes that are ripe and sweet. Because of the vinegar, it’s a little sour. Because of the inclusion of dried chilies, this dish is quite hot.
Making mango chutney is a cinch. If stored in a jar and refrigerated, it can last for a few days or even weeks.
MANGO CHUTNEY RECIPE
At home, you can whip up this simple dish. Below are the ingredients for the recipe:
- Sugar and salt
- Dried red chilies
- Ripe mangoes
- Spices such as cinnamon, cumin, cloves, coriander, and cardamom pods
HOW TO MAKE MANGO CHUTNEY?
The cooking technique for this recipe is straightforward.
- Cook 1 pound of ripe mangoes with the spices once they have been sliced up. A muslin cloth should be used to wrap up the herbs.
- Add the remaining ingredients, including the vinegar, salt, and sugar, and heat until the mangoes are broken up and thickened. About five more minutes total cooking time is required.
- Refrigerate for up to a few weeks after cooling and storing in a jar.
FREQUENTLY ASKED QUESTIONS
IS MANGO CHUTNEY INDIAN?
- Indian meals, whether for breakfast, lunch, or dinner, are incomplete without chutneys.
- A variety of flavors and textures can be achieved via the use of a variety of ingredients and cooking methods.
- Mango chutney is a traditional Indian condiment, and this recipe comes from the blog of an Indian native, Journey Kitchen, specializing in Indian cuisine.
IS MANGO CHUTNEY LOW CALORIES?
- Many individuals are concerned about the calorie count of chutney due to its sweetness.
- Only 249 calories are in my recipe. Sandwiches, steaks, poultry, and lamb can benefit from this sauce.
- In Indian curries, it serves as a base, which gives the tastes even more depth.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 214 calories.
With this recipe, what are its complementary dishes?
With Indian dishes, serve this condiment. The following recipes are great for a quick and healthy Indian dinner on a busy weeknight.
- CHAPATI (INDIAN FLATBREAD)
- CHICKEN TIKKA MASALA
- TANDOORI SHRIMP
- 1 teaspoon salt
- 2 whole cloves
- 3/4 cup brown sugar
- 3/4 cup water
- 1/2 cup vinegar
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 stick (2 inches) cinnamon
- 2-3 whole dried red chilies
- 1 lb. ripe but firm mango
- 2 cardamom pods, cracked
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- Make cubes out of the mango’s flesh by peeling off the skin and chopping it in half. Get rid of the seed.
- This package should have everything from cinnamon to cardamom: cloves to cumin, coriander, and muslin fabric. Using a muslin cloth as a filter, remove the mango, spices, water, ginger, and garlic, and continue cooking for another 10 minutes.
- Add the vinegar, salt, sugar, and dried red chiles. Salt and sugar can be added to taste.
- Lower the heat to simmer and cook the chutney for 15 to 20 minutes to achieve the desired consistency. Remove the muslin cloth from the chutney sauce and throw it away.
- While the mango chutney is still hot, transfer it to a jar. Refrigerate for up to a few weeks after cooling and storing in a jar.