Canned mango is suitable for making chutney. Drain all the syrup away and taste the final chutney, as it may require more acidity to balance the extra sugar from the syrup. You may not have to cook the mango for as long as fresh fruit either, as canned mango tends to be already part-cooked and fairly soft.
You can add it to some ground meat or cover a meat in it before cooking it in order to infuse it with flavor. You can top a cheeseburger or add it to a grilled cheese sandwich to add some pizzazz to the dish. I also love this chutney over a brick of cream cheese, served with crackers or celery sticks. You can also use this in a ham sandwich.
Ingredients 1 3 large mango fruits, peeled and cut into chunks 2 1 red onion, finely diced 3 1 tsp freshly grated ginger 4 ½ tsp cinnamon 5 1 tbsp apple cider vinegar 6 3 dates, pitted and chopped 7 4 cloves 8 1 tbsp raisins 9 ½ tsp coriander seeds, crushed 10 2 tsp curry powder 11 4 tbsp water 12 Pinch of salt More ...
Even though Indian dishes are largely vegetarian, they can still be full of dairy products! This means that on rare occasions, you can find a chutney that’s made using ghee (clarified butter), which would make it vegetarian, but not vegan.