Mango ginger chutney recipe just goes to prove that you don’t have to follow hundreds of ingredients in order to make something very delicious. In fact this mango ginger chutney has just a handful of ingredients or so. But trust me, the end results are something worth praising. May is mango season and one of my favorite ways to enjoy mangoes is in a Mango Ginger Chutney recipe. It’s the perfect accompaniment to any meal.
Mango and ginger chutney
This chunky mango and ginger chutney isn’t just for curries; it also pairs well with cold cuts and strong cheeses.
Preparation Notes: Plus overnight marinatin
Serving notes: Two 350g (12oz) jars
MAKES:0
PREP TIME:0 hours 20 mins
COOK TIME:1 hour 30 mins
TOTAL TIME:1 hour 50 mins
Ingredients
4 firm mangoes, totalling 1.4 kg (3lb)
350 g (12oz) light muscovado sugar
Large pinch cumin seeds
4 cardamom pods, split open
1 tsp. ground turmeric
1 whole clove
5 cm (2in) piece fresh root ginger, peeled and finely grated
400 ml (14fl oz) distilled malt vinegar
3 g large garlic cloves
1 large onion, finely chopped
Directions
- Mangoes should be peeled using a vegetable peeler. Slice the flesh completely free of the stone, then chop it into bite-sized pieces and place it in a big basin. Overnight marinating is achieved by stirring in the sugar and covering.
- Add the other ingredients after pouring the mixture into a big pan. When the mango is translucent and the majority of the extra liquid has evaporated, bring to a boil, lower the heat, and simmer slowly for about 112 hours, stirring periodically.
- After turning off the heat, let the chutney cool for ten minutes. Pour it hot into sterile jars, cover with a waxed disc, and seal immediately.
- Simply put, assemble. Put the chutney in jars with labels in a tiny wicker basket that has been lined with colored tissue paper.
Per Serving:
- Calories: 45
- Total carbs: 11 g
mango ginger chutney recipe
This is great with grilled chicken or pork chops. Serve with cream cheese and crackers for a nice appetizer with cocktails.
CourseSide Dish
CuisineIndian
Keywordchutney, mango
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings12
ingredients
- 2 pounds fresh mangoes peeled, seeded
- 1 1/2 tablespoons vegetable or canola oil
- 1/2 teaspoon red pepper flakes
- 1 1/4 cups onion medium dice
- 2 tablespoons ginger grated
- 1/2 cup red bell pepper small dice
- 1/2 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 1/4 teaspoons sweet curry powder you can use a hot curry if you like more heat
- kosher salt and white pepper to taste
- 1/4 cup golden raisins
- 1/4 cup macadamia nuts toasted and roughly chopped
instructions
- Slice the mango vertically along either side of the pit with a sharp knife to create two disc-shaped slices. Push the skin side out to reveal the mango flesh and score it in a diamond pattern. Slice the skin and flesh apart.
- Heat the oil and red pepper flakes in a saute pan while being careful not to burn them. Add the onions and cook them until tender. Add the bell pepper and ginger, and cook for one to two minutes. Cook for another minute after adding the mango.
- Combine the pineapple juice, vinegar, sugar, and curry powder in a small bowl. Stir to blend after adding to the pan. Stirring regularly, bring the mixture to a simmer, and then allow it to decrease for 30 minutes. Use salt and pepper to taste to season. Add the macadamia nuts and raisins after mixing.
nutrition
Calories: 123kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Sodium: 85mg | Potassium: 221mg | Fiber: 2g | Sugar: 18g | Vitamin A: 875IU | Vitamin C: 32.6mg | Calcium: 25mg | Iron: 0.5mg
mango ginger chutney
The availability of Mango Ginger Chutney if you wish to prepare a mouthwatering curried chicken salad or even some juicy turkey burgers is not only divine and flavorful, but it may also be a lifesaver.
It can be utilized immediately or, even better, kept for emergency usage. When you need to get dinner on the table quickly, it’s really helpful!
WHY YOU’LL LIKE IT
- Many different foods might benefit from the acidic and sweet flavor of mango chutney.
- When combined with meats like salmon, chicken, and turkey, it tastes fantastic.
- You should serve it with cheese and crackers on your charcuterie board.
- The chutney can be prepared and kept in the refrigerator all year long or it can be waterbath canned to keep it fresh all year.
MANGO GINGER CHUTNEY INGREDIENTS
Have you ever tried the mango ginger chutney from Trader Joe’s? Well consider this recipe it’s doppelgänger!
- Mango: The beauty of this recipe is that you can use fresh or frozen mango. Either works great so grab what’s most convenient for you!
- Ginger: Freshly grated ginger is crucial for this chutney. If you must use ground ginger make sure to start out with a little, taste, and adjust as desired.
- Sugar: Organic cane sugar keeps the color of this chutney a nice light color. Feel free to use coconut sugar but note that the color of the chutney will be dark.
- Vinegar: I like to use organic apple cider vinegar but feel free to use white vinegar.
- Onions: Choose either red, yellow or white onions.
- Red Pepper: Red bell pepper or green bell pepper.
- Raisins: Golden raisins are what we used but you can use regular raisins.
- Seasonings: Just a little bit of salt and a pinch of cracked red pepper help to bring out all of the flavors!
HOW TO MAKE MANGO CHUTNEY
You won’t believe how simple it is to prepare this chutney, in fact. Simply add the items to a large saucepan and whisk well. Stirring constantly, cook over medium-high heat until thick. 20 minutes or so.
Decide if you would like to use it within the next few weeks or if you’d like to store it for future use. To store in the fridge, pour the finished chutney into a container with a lid. It will stay good for up to 4 weeks.
WATER BATH CANNING INSTRUCTIONS
If you want to put this chutney on your pantry shelf for up to 18 months, process it in a water bath. It only takes a few more minutes of your time and if you can boil water, you can water bath can! (Go to our guide to water bath canning for detailed instructions.) Pour hot chutney into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel to remove residue, place a lid on the jar and screw a ring on until finger-tight. Process in a boiling water canner according to the following altitudes.
- 0-1,000 ft above sea level = 10 min
- 1,001-3,000 ft above sea level = 15 min
- 3,001 – 6,000 ft above sea level = 20 min
- 6,001 – 8,000 ft above sea level = 25 min
- 8,001 – 10,000 ft above sea level = 30 min
TIP FOR SUCCESS
- Use a deep, heavy pot to ensure that there is room for the chutney to rise while it cooks. You need space to stir without being concerned that it will boil over and spill. It is quite hot and in disarray! I advise using a saucepan of at least 5 quarts.
- While the chutney is cooking, freeze a tiny glass plate to use as a test for doneness. Spoon a small quantity onto the plate when you believe it is ready, then put it back in the freezer for two minutes. Take a finger and comb the chutney. It is finished if it separates on the plate. The chutney has to cook for a few more minutes to set if it comes back together.
HOW DO YOU USE MANGO CHUTNEY?
Add mango chutney to recipes like salmon with mango chutney glaze, curried chicken salad with mango chutney or mango chutney turkey burgers.
Maa Inji Chutney Recipe
Maa Inji chutney also known as Mango Ginger chutney with step by step photos.
Prep Time : 10 mins
Cook Time : 5 mins
Total Time : 15 mins
Servings : 1 /2 cup
Course : Side Dish
Cuisine : South Indian
INGREDIENTS 1x2x3x
- Maa inji or Mango ginger – 50 gms
- Urad dal – 1 tbsp
- Whole dry red chilies – 10
- Tamarind – 1 small piece optional
- Mustard seeds – 1 tsp
- Salt – to taste
- Oil – 3 tsp
INSTRUCTIONS
- Well-wash Maa inji. In contrast to ordinary ginger, this won’t contain as much dirt.
- Slice into small rounds.
- Two teaspoons of oil are heated in a pan. Add the urad dal and cook it until it turns golden brown.
- Roast the red chilies for a minute after adding them whole.
- The maa inji roundels should be added and roasted until the edges start to shrivel.
- If using, add a slice of tamarind now and boil everything together.
- Remove the fire and let it to cool. Add salt and transfer to a mixer jar.
- Mix everything in a blender and add just enough water to make a smooth paste.
- Mustard seeds are added to a hot pan with 1 teaspoon oil and allowed to sputter.
- Stir in the ground chutney after adding it.
- Place the maa inji chutney in a serving bowl after turning off the heat.
- Serve with pooris, idlis, or dosa.