Authentic Indian Mango Chutney Recipe

Indian Mango Chutney Recipe The Daring Gourmet

WEBMay 16, 2023 · Over medium-high heat, heat some vegetable oil in a medium stock pot and saute the garlic, ginger and some diced red …

Rating: 5/5(138)
1. Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
2. For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

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Mango Chutney Recipe Swasthi's Recipes

WEBJun 11, 2023 · Add mangoes, sugar/ jaggery and vinegar. Increase the heat and bring this to a boil. . Stir and cook covered on a medium heat until …

Rating: 5/5(39)
1. Wash and peel the mango. Chop to cubes and set aside. Chop the coconut and set aside.
2. Add oil to a hot pan, fry green chili, urad dal till golden & aromatic. Add cumin and switch off the stove. Cool this completely.
3. Blend together mango, coconut, chili, urad dal, cumin, salt and a piece of ginger or garlic.
4. Do not use water if you prefer to serve with rice. If making for breakfast then use 2 to 3 tbsp water to blend until smooth.
Rating: 4.4/5(42)
5. Peel the skin the mango and cut the flesh into 1 inch cubes. Discard the seed.
6. Using a piece of thin muslin cloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango has become mushy, about 10 minutes.
7. Add the vinegar, dried red chilies, salt, and sugar. Add more salt and sugar to taste.
8. Lower the heat to simmer and cook for 15-20 minutes or until the chutney is thickened. Squeeze out the chutney sauce from the muslin cloth and discard it.

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