Mango chutney is EASY to make

 Mango chutney is EASY to make

Mango chutney is EASY to make

Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market.

Nigella

Another spice that is in this recipe is nigella, which comes from an annual flowering plant native to south and southwest Asia. Other names for it include black cumin, onion seed and kalonji. It’s hard to describe the flavor of nigella. Wikipedia describes them as “a combination of onions, black pepper and oregano, with a bitterness like mustard seeds.”

The flavor is really unlike anything you’ve tasted before. It’s fantastic!. It’s wonderful in curries and it positively transforms breads and potatoes.

Nigella is also commonly sprinkled on naan bread in India and is a wonderful spice to use in any “carb-based” dish. It adds an incredible flavor dimension to this mango chutney.

Mango Chutney

This mango chutney is sweet and spicy and is delicious either as a spread, a dip, or used in cooking a variety of South Asian cuisine.

We found the original recipe on C & H, and have been using it for years to make our chutney.

Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.

How to Use Chutney?

Serve with meat, such as chicken, lamb, or pork. We love ours with roast chicken. You can also use chutney thinned with water, to glaze chicken or duck.

Serve with cheese, like brie or cream cheese.

Spread in sandwiches. Try some spread in a chicken salad sandwich, or in a grilled cheese sandwich.

Ingredients
  • 2 cups sugar
  • 1 cup distilled white vinegar
  • 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 cup golden raisins
  • 1/4 cup crystallized ginger, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon mustard seeds, whole
  • 1/4 teaspoon red chili pepper flakes (hot)

Make sugar vinegar syrup:

Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

Add remaining ingredients and simmer:

Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

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