Best 2 Dried Mango Chutney Recipes

Indulge in a tantalizing culinary journey with our irresistible Dried Mango Chutney, a vibrant symphony of flavors that will elevate your taste buds to new heights. Prepared with sun-ripened mangoes, this delectable chutney boasts a perfect balance of sweet, tangy, and spicy notes, making it an ideal accompaniment to a wide range of dishes. Whether you prefer a classic take on this beloved condiment or are seeking innovative twists, our diverse collection of recipes has something for every palate. From the traditional Indian-style chutney, bursting with aromatic spices, to the unique fusion of mango and pineapple, our recipes offer a delightful array of flavors that will transform your meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

DRIED MANGO CHUTNEY

Dried Mango Chutney image

Use as a condiment on your favourite sandwich; spoon on grilled or seared meats; enjoy with a slice of good cheese and fruit. A delicious chutney that you'll make over and over again.

Provided by evelynathens

Categories < 60 Mins

Time 50m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces dried mango, coarsely chopped
6 ounces golden raisins
1 cup red onion, diced
1 1/2 cups black tea, very strong (use 2 tea bags)
3/4 teaspoon red pepper flakes
1/2 cup fresh ginger, grated
1/2 cup red wine vinegar
1/2 cup corn syrup (light or dark)
2 garlic cloves, minced
salt, to taste
1 teaspoon mustard powder, ground
1 teaspoon ground allspice

Steps:

Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 30-35 minutes, stirring often to keep from scorching. Let cool, and store in an airtight container.

SONTH CHUTNEY WITH DRIED MANGO SLICED

Sonth Chutney with Dried Mango Sliced image

Number Of Ingredients 11

Ingredients

1 tablespoon cumin seeds, dry-roasted and finely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 tablespoon Chaat Masala, or to taste (or store-bought)
4 ounces dried raw mangos slices
1 piece dried ginger (2-inch), coarsely chopped
4 to 6 dried red chili peppers, such as chile de arbol, broken
1 cup coarsely grated or crushed jaggery, or 1 1/4 cups dark brown sugar
2 teaspoons salt, or to taste
1 teaspoon ground paprika
1 teaspoon black salt
4 cups water

Steps:

1. Prepare the cumin seeds and chaat masala. Then place everything (except 1 cup of the water) in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 more minute. Remove pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid. (This can also be done in a pan. Put all the ingredients, and an extra 1/2 to 1 cup water, in a pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the mango pieces are very soft, about 30 minutes.)2. Pass everything through a food mill into a large bowl to extract a smooth sauce. Bring the reserved one cup of water to a boil in a small saucepan. Pour the boiling hot water over the fibrous remains in the food mill and collect any remaining pulp. Stir the extra pulp into the sauce it should be like a semi-thick batter. Adjust the seasonings, transfer to a bowl and serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.VARIATION: Substitute 4 ounces seedless tamarind pulp in place of the dried mange slices.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose ripe mangoes: For the best flavor, use ripe mangoes that are slightly soft to the touch.
Use a sharp knife: A sharp knife will help you to slice the mangoes thinly and evenly.
Don't overcook the mangoes: Overcooked mangoes will lose their flavor and texture.
Use a variety of spices: Use a combination of spices to add flavor and depth to the chutney. Common spices used in mango chutney include cumin, coriander, turmeric, and chili powder.
Add some sweetness: Mangoes are naturally sweet, but you can add some additional sweetness to the chutney with sugar, honey, or jaggery.
Let the chutney mature: Mango chutney will improve in flavor over time. Let it mature for at least a few weeks before serving.

Conclusion:

Mango chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be made with a variety of spices and ingredients. Whether you are looking for a sweet, savory, or spicy chutney, there is a recipe out there that will suit your taste. So next time you have some ripe mangoes, give mango chutney a try!