Sweet mango chutney with a hint of savory and spice, an English interpretation of Indian pickle. A sweet condiment, to serve on your cheese board, brushed on barbecues or roasts as a glaze, can be used instead of jam or jelly as a filling in sandwich or tortilla.. tastes yum!
A savory & sweet combination with fruit and spices are always great to have on hand to add big flavors to appetizers and meats. You got to try this once and you will simply realize what you were missing all these years if you haven’t tried this tropical fruit condiment. I strongly recommend ..there is a video added below to help you with the steps.
I have a similar recipe of Pineapple Chutney / Pineapple Sweet Relish with Indian Spices / Pineapple sweet chutney which was a big hit here sometime back.
If you love mango then you should check out the long list of mango recipes at the end of this post.Mangoes and Indian Summers bring back a lot of fond memories.
Here is another mango chutney recipe which has coconut in it so it does not last very long Sweet Mango Chutney | Ripe Mango Chutney
MANGO CHUTNEY RECIPE
- Ripe mango – 1 (Haden variety)
- Red bell pepper – -1/2 of 1
- White shallots – 4 chopped
- Golden raisins – 1 tbsp or more
- Ginger – 1 inch piece chopped
- Sugar – 1/3- 1/2 cup
- Vinegar – 1/4 cup
- Lemon juice – 1/2 of 1 ( I use lime)
- Nutmeg powder – 1/3 tsp
- Cinnamon pieces – 2 inch piece broken
- Salt to taste
- In a deep dish add the chopped ginger, mango pieces, chopped red bell pepper, chopped shallots, golden raisins, sugar and vinegar and bring it to a boil on a medium flame. (DO NOT ADD WATER) .
- Cook for 20 minutes in low flame uncovered. The pieces should be soft and almost all the water must dry up. At this stage add nutmeg powder, cinnamon pieces give it 1 minute then switch off the heat.
- Squeeze 1/2 a lime on top mix well. When the mango chutney has reached room temperature put it into a clean dry jar put an air tight lid. It can be used immediately or it can be refrigerated unto two weeks.
- I have used the Haden variety fully ripe mango. The sweet fragrance and taste of mango matters a lot in this recipe.
- Do not cook on high heat the natural fragrance of fruit is lost and it may scorch at the bottom on pan.
How to use the mango chutney?
- Serve as a sweet condiment on cheese boards. Mango chutney goes well along with soft cheeses like brie or cream cheese along with crackers.
- As a spread for sandwich or tortillas or other wraps.
- Spread some thinned mango chutney as a glaze on top of barbecued or roast meats.
- Serve along with meat dishes as a tart and sweet condiment during summers.
- Great homemade gifts!
How to know if the mango is ripe?
- Choose a mango that is sweet smelling. Try to whiff near the stem where it is the strongest. If you get a pungent smell then it is not good.
- Too many large brown spots indicate over ripened.
- If you press lightly it should give in slightly and it should not be rock hard which indicates its still raw. If it gives in too much its overripe . Much like avocado or peach.
- The stem part and the sides around it should not look wrinkly. This indicates the mango is old and bad inside.
- If you pick two mangoes of similar size and one weighs really less then it means its drying in the inside.
- Do not go by color. Depending on the mango varieties a good ripe mango usually turns from yellow to golden. it may still have some green color left on the skin. Some mangoes may have red hues too it just means how much sun it got.
More mango recipes to try before the season is over :
Do try this recipe and let me know if you liked it.