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In the Kitchen
mangochutney main Recipe: Mango Chutney
By Andrew Lewis
Mango chutney is a delicious accompaniment to any meal. Although traditionally served with papad and other Indian cuisine, the flavor of mango chutney compliments any cheese or cold meat dish perfectly. Homemade mango chutney is much more cost-effective and tasty than a factory-manufactured equivalent, and it only takes an hour to make a three-pound batch.
I like chutney recipes because there is always room to experiment with flavors. Mango chutney is usually sweet and mild, although you can adjust this recipe to suit your own tastes. Using brown sugar will give the chutney a stronger flavor, and using chili peppers will put some punch behind the sweetness.

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Mangochutney-Ingredients

Ingredients

1 lb sugar
6 mangoes
5 oz fresh ginger
4 oz sultanas or raisins
4 cloves of garlic
1 1/4 cups of wine vinegar,
cider vinegar or white vinegar will also work
1 cup of water
2 tsp paprika or chili powder
, according to taste

Directions

Mangochutney-Step1
Step 1: Sterilize three 1lb glass jars by soaking them in boiling water, and then drying them in an oven on low heat.
Step 2: Peel the mangoes and slice the flesh into a large pan.
Mangochutney-Step3
Step 3: Peel and grate the ginger into the pan.
Step 4: Blend the garlic, vinegar, and sultanas together in a food processor and add the mixture to the pan.
Mangochutney-Step5
Step 5: Add all of the other ingredients to the pan.
Mangochutney-Step6
Step 6: Boil the mixture for about 40 minutes, stirring frequently with a wooden spoon. The mangoes will soften after about 25 minutes, and the mixture is ready when the liquid becomes syrupy and thick. Ideally, you should be able to see the bottom of the pan when you draw the spoon across the mixture.
Mangochutney Jars
Step 7: Allow the mixture to cool for a few minutes, and then spoon it into the jars. Use a knife to work any air bubbles out of the jars, and then close the lids and leave the chutney to cool.
Mangochutney-Final
The flavor of the chutney will improve with time. It is best to leave the mixture to mature for at least two months before use, but the taste of fresh chutney is almost as enjoyable as the finished product.
About the Author:
author andrew lewis Recipe: Mango Chutney
Andrew Lewis is a journalist, a maker, victophile, and founder of the www.upcraft.it blog.


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