Best 2 Sweet Mango Chutney Recipes

**Discover the Sweet and Versatile Mango Chutney: A Culinary Journey Through Flavors and Textures**

Embark on a culinary adventure with the vibrant Sweet Mango Chutney, a versatile condiment that tantalizes taste buds with its harmonious blend of sweet, tangy, and savory flavors. This delectable chutney is a symphony of fresh mangoes, aromatic spices, and zesty ingredients, creating a delectable accompaniment to various dishes. Whether you're seeking a complement to your favorite curry, a zesty addition to sandwiches, or a unique glaze for grilled meats, this Sweet Mango Chutney will elevate your culinary creations to new heights. Explore the diverse recipes featured in this article, ranging from the classic Sweet Mango Chutney recipe to exciting variations like the Spicy Mango Chutney and the tangy Mango-Pineapple Chutney. Let your taste buds embark on a journey of flavors and textures as you explore the versatility of this culinary gem.

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

SWEET MANGO CHUTNEY

Sweet Mango Chutney image

Provided by Tyler Florence

Categories condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

2 tablespoons Ghee, recipe follows
1 medium onion, chopped
1-inch piece fresh ginger, peeled and chopped
2 mangoes, peeled and chopped
1/2 cup golden raisins
1 tablespoon light brown sugar
1 tablespoon tamarind paste or rice wine vinegar
1 teaspoon Curry Powder, recipe follows
Kosher salt and freshly ground black pepper
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric

Steps:

Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

SWEET ONION MANGO CHUTNEY

Sweet Onion Mango Chutney image

A great accompaniment to all varieties of Indian curries. I use dried mangoes which are easier to find and much more convenient to work with. Sweet onions are a great addition and add to depth of flavor.

Provided by HuldaW

Categories Mango

Time 3h20m

Yield 12 jars, 144 serving(s)

Number Of Ingredients 9

Ingredients

2 (20 ounce) packages sweetened dried mango
2 large sweet onions
8 ounces raisins
2 cups apple juice
1/2 cup white wine vinegar
4 garlic cloves
1 teaspoon hot dry mustard
1 teaspoon ground coriander
2 tablespoons dry crushed red pepper

Steps:

Coarsely chop dried mango. Coarsely chop sweet onions. Force garlic cloves through press. Combine all ingredients in large heavy pot and simmer 2 1/2 to 3 hours (less time means chunkier consistency. Stir often to keep from scorching on bottom of pot.
Spoon hot chutney into sterilized jars and put canning lids on loosely as will seal tightly as cools. Will keep for quite a long time. Store in refrigerator.

Tips:

Use ripe mangoes: The riper the mangoes, the sweeter the chutney will be.
Don't peel the mangoes: The skin of the mangoes adds a nice texture and flavor to the chutney.
Use a sharp knife: A sharp knife will make it easier to cut the mangoes into small pieces.
Don't overcrowd the pot: If you overcrowd the pot, the chutney will not cook evenly.
Stir the chutney frequently: Stirring the chutney frequently will prevent it from sticking to the bottom of the pot.
Cook the chutney until it thickens: The chutney is done cooking when it has thickened and coats the back of a spoon.
Let the chutney cool before serving: The chutney will thicken as it cools.

Conclusion:

Sweet mango chutney is a delicious and versatile condiment that can be used to add a sweet and tangy flavor to a variety of dishes. It is perfect for serving with grilled meats, fish, or vegetables. It can also be used as a dipping sauce for samosas or pakoras. If you are looking for a new and exciting way to use mangoes, give this sweet mango chutney recipe a try.