Mango Chutney Recipe | The Gracious Pantry | Chutney Recipes (2024)

FAQs

What are the ingredients in chutney? ›

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

Note: Make thicker chutney by doubling cornstarch. Try 1 tablespoon (dissolved) first, before adding more.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

You can substitute mango chutney with apricot preserves or jam. Some peach marmalade can also do the trick. And another option is that you can try to mix some lightly cooked cranberries with a hint of lemon juice.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

What Is Mango Chutney Made Of? This chutney is spiced with ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar.

If chutney is not thick enough for your liking, remove a little of the liquid from the chutney and place in a cup. Mix a couple of teaspoons of cornflour with this liquid to make a runny paste. Add to the chutney, stirring, then place back on stovetop and bring to the boil; chutney should thicken up.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Add some sugar. It makes chutney tastier. Curd can be used to change color n taste.

Why is my chutney so vinegary? ›

Our answer

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Mango chutney is indeed extremely versatile and pairs beautifully with various ingredients, adding this little extra something that brings a dish to the next level. I personally love to pair it with cheese (blue cheese and goat cheese in particular), and it's a wonderful add-in to an Indian curry or a bowl of rice.

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

Relishes, on the other hand, are cooked for a shorter time, with the resultant relish chunkier and more sharply flavoured than a chutney. Some people argue that a chutney will always contain mainly fruit or a mixture of fruits, and relishes are generally made of vegetables, and usually one variety.

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.