Mango Chutney
Mango chutney is a type of a sauce that usually accompanies Indian dishes. It’s very often eaten with lamb or chicken curry but it doesn’t have to be eaten only with meat dishes and not necessarily only with curries. It is a great partner to cheese sandwich or baguette and fabulous dipping sauce for crackers. I actually like it with sweet potato fries. Somehow the flavors of both nicely complement each other, especially if sweet potatoes are seasoned with spicy cayenne pepper. A lot of people like to eat mango chutney with roasted meat and although I haven’t tried, I’m pretty sure it would taste amazing with baked or grilled tofu….hmm.
It is yet another recipe after Vegetarian Quiche that I am submitting for a contest on Mixing Bowl website. The recipe is based on a Mango-Ginger Chutney from Better Homes and Gardens New Cookbook and if you’d like to vote on my recipes, you can do it here.
Ingredients (makes 1 x 16 oz jar):
3 cups diced mango
1/2 cup dry cranberries or raisins
1/2 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup diced onion
1 tsp grated fresh ginger
1/2 tsp red chili pepper
In a medium pot combine onion, ginger, chili pepper, cranberries and brown sugar. Pour the apple cider vinegar, stir around and bring to a boil. Reduce heat and let simmer for 15 min.
After 15 min add mango, mix with the rest of the ingredients and again let simmer for 15 min stirring from time to time to prevent sticking of mango to the bottom.
If you want your chutney to be chunky like mango salsa, just leave it as it is but if you’d rather have it look more like a sauce or paste, mash it slightly with a potato masher.
Let it cool before serving.
Nutrition facts in 1 serving, about 1 oz (all ingredients yield roughly 16 servings):
Energy:
Kilocalories 64.02 kcal, Protein 0.24 g, Carbohydrate 16.69 g
Fat:
Total 0.16 g, Saturated Fat 0.03 g, Monounsaturated Fat 0.05 g, Polyunsaturated Fat 0.05 g, Cholesterol 0 mg
Carbohydrates:
Dietary Fiber 0.96 g, Sugar 14.98 g
Vitamins and minerals:
Vitamin C 10.94 mg, Vitamin A (IU) 296.97 IU, Calcium 10.54 mg, Iron 0.12 mg, Sodium 2.91 mg
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Looks delicious! I love anything with a sweet/sour combination. Everything’s better with vinegar
Chutney is also nice on sandwiches!
Wow!! So nice yet so simple!! We will make this with our next sweet potato fries. I will let you know how it turns out!!
This chutney looks delicious! I’ve always wondered what goes well with chutney, and this sounds great! I love the idea of dipping sweet potato fries in it.
Looks delicious. I’ve always had chutney with meat dishes, I’ll have to try it with sweet potato next time!
Anything with Mango is good in my book
I love your idea of eating this with sweet potato fries…yum!
It is true that I only check on my mango chutney supply when I cook Indian. Of course, I do love it and could spoon feed myself. This looks delicious – I won’t have to buy those little jars anymore.
I only recently tried mango chutney, and it was out of a jar. I liked it a lot, but I’m sure this is even better! I’ll have to try it!
Your mango chutney looks so tasty!! do you think you could use peaches or nectarines or would it be completely different?? thank you.
I love chutney. So easy to make, so good. I made one awhile back with several dried fruits and chiles. It was a winner. This looks really good too. Thanks for the photo essay.
Christyn, I’m sure you can use peaches or nectarines, I’ve actually seen few recipes that combined mango with peaches, besides they have very similar consistency and color. And basically you can make chutney out of anything even cucumbers.
So glad you posted this!! I actually have a recipe that calls for mango chutney, but I don’t have any in the pantry. I didn’t want to go to the store and I happen to have all the ingredients on hand! Congrats on the Top 9!
Ah, where was this recipe a few days ago! I made a chicken dish that called for jarred chutney. I would have used yours had I seen it first. It looks delicious.
Mango chutney is one of my all time favorite condiments and I use it liberally – on meat, sandwiches, bread, crackers, cheese, so on. This recipe looks amazing and I can envision the wonderful fruit and spicy flavors. This version looks jammier than what I’ve seen before. I wonder how this would do over vanilla ice cream?!
Haha, once I had a chance to eat red pepper ice cream so I think anything is possible, why not putting chutney on vanilla ice cream
Lets do it!
OK, This is soo yummy! Plan on making batches, can it and ta da, early Holiday presents in the making.
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