Homemade mango chutney: the sweet and sour indian condiment that goes with everything

Name: Homemade mango chutney: the sweet and sour indian condiment that goes with everything
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: 5
Cuisine: En
Ingredients: 1 mango; 1 small shallot; 1 garlic clove; 2 tablespoons apple cider vinegar; 1 tablespoon brown sugar; 1 teaspoon of honey; ½ teaspoon grated fresh ginger; 1 dried chilli pepper; ½ teaspoon Dijon mustard; 3 green cardamom pods; 5 black peppercorns; 2 cloves; 1 cinnamon stick; Zest of ½ lime; Salt to taste; 2 tablespoons of olive oil

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Side dish

Very Easy

1 h 45 m

Mango chutney is a condiment capable of transforming a simple dish into a surprising bite. Of Indian origin, it has become popular all over the world and today it is a staple in the most traveled pantries. Its base is simple: mango, spices, vinegar and sugar, but the result is a kaleidoscope of flavors, a harmonious play of contrasts that combines sweet, sour and spicy. Each spoonful adds personality and an exotic touch that enhances grilled meats, grilled fish, cheese boards or even a humble melted cheese sandwich. Ideal for those who shy away from flat, predictable dishes.

Materials

Ladle
Cutting board
Knife
Grater
Mortar (optional)
Wooden spoon or spatula
Airtight glass jar (to preserve the chutney)

Preparation

Preparation10 min

Waiting time1 hour

Cook time35 min

Prepare the ingredients:
Peel and finely chop the shallot. Peel the mango and dice the pulp. Grate the ginger, chop the garlic and open the cardamom pods to lightly crush the seeds with the peppercorns (just crack them).
Sauté the shallot:
Heat the oil in a small saucepan over low heat. Add the shallot and cook for 6 to 8 minutes, until soft and translucent, without browning.
Flavor:
Stir in the cardamom, pepper, cloves and cinnamon. Stir 1 minute over low heat to release aroma.
Cook the mango:
Add the mango, ginger, chili pepper, minced garlic, sugar and honey. Cook for 5 minutes over medium-low heat, until the mango begins to soften. Pour in the apple cider vinegar and Dijon mustard. Mix well, lower the heat and cook for 20 to 25 minutes, until a smooth, chunky jam-like texture is obtained.
Adjust:
Remove the cinnamon stick, cloves, chili pepper and, if they were left whole, the peppercorns. Add the lime zest and salt to taste. Taste and adjust: a few drops of vinegar for more acidity or a little honey for more sweetness.
Rest and preserve:
Let it cool, transfer it to an airtight jar and let it rest for a few hours in the refrigerator before enjoying it. and that's it!

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FAQ ❓

How long does homemade mango chutney last in the refrigerator?

A homemade mango chutney will keep in the refrigerator for up to 7 days in an airtight jar. If sterilized, it can be stored as a preserve for several months in a cool, dark place.

What dishes to combine mango chutney with?

Mango chutney goes very well with chicken, pork, grilled fish, aged cheeses, Indian curries, pakoras and daals. It also adds a special touch to sandwiches and salads. And if you mix it with natural yogurt, you will obtain a fresh and delicious sauce to serve with crudités, breads or salty snacks.

Does the chutney need to be left to stand before eating?

Yes, although you can eat it freshly made, it is advisable to let it stand for a few hours in cold to intensify the flavors.

Can chutney be made with other fruits?

Yes, in addition to mango, you can make pineapple, plum, apple, peach or tomato chutney. The technique is the same: fruit cooked with vinegar, sugar and spices.

How to customize a homemade chutney?

You can adapt your chutney to taste by adjusting the texture (thicker or more fluid), the level of spiciness, the sweetness or even trying different spices such as cumin, coriander, turmeric or star anise. You can also vary the vinegar or add fresh herbs at the end to give it a different touch.