Best 5 Spiced Mango Chutney With Chiles Recipes
Indulge in a symphony of sweet, tangy, and spicy flavors with our collection of spiced mango chutney recipes. These delectable condiments, originating from the vibrant culinary traditions of India, are crafted with the finest mangoes, aromatic spices, and a hint of chili heat. Each recipe offers a unique twist on this classic condiment, ensuring there's a perfect match for every palate. From the traditional Gujarati-style chutney, bursting with bold flavors, to the milder Hyderabadi version, featuring a harmonious blend of sweetness and spice, these recipes cater to diverse tastes and preferences. Explore the tangy goodness of the Andhra-style chutney, known for its fiery kick, or savor the rich, caramelized notes of the Bengali-style chutney. With easy-to-follow instructions and a treasure trove of flavor combinations, these recipes are an invitation to culinary exploration and experimentation. Embark on a journey of taste and discover the perfect spiced mango chutney to elevate your meals and create memorable dining experiences.
Let's cook with our recipes!
MANGO CHUTNEY (BEST EVER!)
Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
Provided by Kimberly Killebrew
Categories condiment
Number Of Ingredients 15
Steps:
- 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.
- 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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 24 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 6 g
MANGO CHUTNEY
Mango Chutney - Sweet and spicy chutney made with sweet mangoes, ginger, garlic, chilies and spices. Great on breakfast toast, grilled meat or on side with curry (yumm). This sweet and spicy chutney is so easy to make that you will love cooking some all mango season. Only 5 minutes of prep. My only request is that make a bigger batch because it disappears fast! It is also gluten free, nuts free, and vegan.Whenever mangoes are in season, a batch of spicy mango chutney is always in my refrigerator. Honestly, I adapt this approach with lot of seasonal sweets. Apple Chutney Cranberry Chutney in Fall, Kiwi Chutney in Winter and Mango Chutney whenever I can find fresh mangoes in market. When mangoes are not in season, a batch of frozen diced mangoes also make great chutney.A good chutney is all about the quality of ingredients used. There are not many ingredients. Actually, it is all about mangoes. I found a pack of 6 mangoes in Costco. A few went to smoothie and rest were little firm for my liking. These were best for mango chutney. To make mango chutney, I start by peeling the mangoes and dicing the pulp into bite size chunks. Small size pieces cook evenly and result in delicious chutney with mango just melt-in-mouth good. Since it is not full mango season yet.. You can also use frozen diced mangoes (thawed) Only thing is to consume frozen mango chutney faster. Fresh mango chutney will stay fresh longer than one made with frozen.Once I have the diced mangoes... Rest ingredients are super easy to prep (follow the instructions in recipe steps). Once I have all the ingredients, a quick trip of pantry to grab some spices and I'm ready to make yummy chutney.When it cooks on stove, the kitchen is filled with pickling and mango aroma.. #spring season #pickling season is here. Oh, this reminds me. You can use this recipe to make chutney with any stone fruit. In summers many stone fruits are in season: peaches, plums, even cherries.How to Use Mango Chutney:In my home, a simple toast or a spoon is good enough. We love eating this delicious chutney on side with any main meal. Just to spice-up every bite. Mango Chutney also goes great with following:1) Layer in Puff Pastry Pin Wheels for sweet and spicy appetizer bites.2) Top on grilled meats. Such as chicken, shrimp skewers or kebobs.3) Top on Rice Bowls.4) Layer in Sandwiches.5) Add on salads.What is my not-homemade favorite Mango Chutney?I have to admit, when I don't have access to mangoes or when I'm in hurry. I sometimes do use store bought mango chutney. Honestly, there is nothing wrong in buying a ready-made chutney as long as you it is good quality ingredients and above all it tastes good.So, on such busy days, I have few of my favorite brands to help me: Mango Chutney (affiliate links)Okay, now why a Mango Chutney recipe today. Because I have something delicious coming next week. Something that has vacations and potlucks written all over it. And it uses Mango Chutney as main ingredient. Stay tuned.Happy Weekend!-Savita
Provided by Savita
Categories Condiment Relish Preserve
Time 25m
Number Of Ingredients 9
Steps:
- In a deep sauce pan, add vinegar, **whole spices, sugar, salt, and chili flakes. Heat the mixture for 5 minutes on medium heat. In this time spices release perfume into the vinegar and sugar dissolves and thickens.
- Add diced mango, sliced ginger, and garlic. Set heat to medium low and let chutney cook for 15-20 minutes or until vinegar has mostly evaporated, mangoes are soft and slightly mushy deep orange color.
- Remove chutney from heat. Pour into a sterilized clean container with lid. Let cool to room temperature before refrigerating. It tastes better after 2-3 days. Lasts 4 weeks in refrigerator.
SPICY MANGO CHUTNEY - RECIPE
A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It is sweet and savory and ready to add big flavor to your meals.
Provided by Mike Hultquist
Categories Main Course Salsa
Time 30m
Number Of Ingredients 13
Steps:
- Heat a pot to medium heat and add the olive oil.
- Add the onion, peppers and ginger and cook until they soften up, about 5 minutes.
- Add the seasonings and cook another minute, stirring.
- Add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt. Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful.
- Enjoy!
Nutrition Facts : Calories 24 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 3 g, ServingSize 1 serving
MANGO CHUTNEY
Steps:
- Make the sugar vinegar syrup: Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
- Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)
Nutrition Facts : Calories 75 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 18 g, Fat 0 g, ServingSize Makes 6 (8-ounce) jars, UnsaturatedFat 0 g
SPICY MANGO CHUTNEY
Chutneys are not only for Xmas! This is great eaten with cheese & oat cakes, or together with a spicy fish dish and rice. And best of all: chutneys are a great gift for friends and family.
Provided by zetallgerman
Time 1h30m
Yield Makes Jars
Number Of Ingredients 14
Steps:
- Wash and sterilize your jam jars.
- Heat the oil in a large deep pot, add the onion and fry for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10min until the onion is golden.
- Add all of the spices, except the turmeric, and fry until toasted.
- Stir in the turmeric and chili, add the lemon and the mango and pour in 500ml water and the vinegar, sugar and salt, then cover and cook for 30min.
- Stir the mix, take off the lid and leave to simmer uncovered for 30min (it may take longer depending on how much moisture was in your mangoes), keep stirring frequently until the chutney is thick and set. Spoon into your jars and enjoy!
Tips:
- Choose ripe mangoes: For the best flavor, use ripe mangoes that are slightly soft to the touch.
- Use a variety of chiles: This recipe calls for a combination of serrano and habanero chiles, but you can use any type of chile that you like. Just be sure to adjust the amount of chiles depending on how spicy you want the chutney to be.
- Toast the spices: Toasting the spices in a dry skillet before adding them to the chutney will help to release their flavor.
- Let the chutney simmer: Simmering the chutney for at least 30 minutes will help to develop the flavors and thicken the consistency.
- Store the chutney in a sterilized jar: To store the chutney, place it in a sterilized jar and seal it tightly. The chutney can be stored in the refrigerator for up to 2 months.
Conclusion:
This spiced mango chutney is a delicious and versatile condiment that can be used in a variety of ways. Serve it with grilled chicken or fish, or use it as a dipping sauce for samosas or pakoras. You can also add it to sandwiches or wraps for a burst of flavor. No matter how you choose to use it, this chutney is sure to please.
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