For the seasonings, I'm using curry powder, turmeric, paprika and a bit of salt, though you can easily vary this up. How to Make Mango Chutney - the Recipe Methodįirst, heat a good sized pot to medium heat and add some olive oil.Īdd in your onion, peppers and fresh chopped ginger and cook them down until they soften up, about 5 minutes or so.Īdd the seasonings and cook another minute, stirring. Let's talk about how we make our mango chutney, shall we? It's quite easy. Or, make a milder version by using only sweeter peppers. You can really spice it up by including superhot peppers, such as the ghost pepper or a nice 7 Pot chili pepper. I've also picked a random selection of peppers from my garden, though for the recipe, I'm including a write up of using bell peppers and serrano peppers, which are very easy to find in stores.įeel free to make your mango chutney with the peppers of your choice. There are many different variations of chutney, really based on the ingredients you've decided to use, such as tomato chutney or even easy pepper chutneys.įor this recipe, I'm using fresh mangoes, primarily because we both love mangoes here and, to be honest, they were on sale! Awesome It is originally from India, but its flavor and versatility has helped it spread around the world. What is Chutney?Ĭhutney is a spicy condiment made with a mixture of vegetables and/or fruits, often mixed with vinegar, spices, and some form of sweetener, such as sugar or honey. If you enjoy chutney, this is a recipe you'll need. My garden is exploding with peppers right now - it's just that time of year, so I'm using up some of my sweet and spicy peppers to make up a few batches of chutney to add some zing to my dishes. It is a big whirlwind of flavors, with a mix of sweet and savory and spicy all rolled into one, and it's also a great way to use up some of those peppers from your crazy garden, right? It's mango chutney time in the Chili Pepper Madness kitchen, my friends, and I think this is a recipe you're going to want. It is sweet and savory and ready to add big flavor to your meals. Once opened, keep in the fridge and try to use within 4 weeks.A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. This chutney, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Yields approx 8lb/4 kg or 4 litres of ‘mango like’ chutney. Remove from heat and pour into sterilised jars. Simmer gently for another hour or so until desired thickness is reached.
Add the lime or lemon juice (and nuts, if you wish).Simmer for another hour or two until it becomes a thick puree. Add salt, sugar, bay leaves, and spices.Take off the heat and blend for a smooth chutney (hand blender is easiest). Simmer slowly for about an hour until all ingredients are soft, stirring now and then to prevent sticking.Add them to the reduced green tomato pulp in the pan. Simmer dates and raisins in vinegar until soft.(I do this the day before, and the rest the following day) Gently simmer to reduce the pulp to 2 litres (reduce volume by approx. Sieve the pulp or put it through a passata machine.Cook the green tomatoes briefly: in a pressure cooker, bring to H and let pressure drop naturally.Method for Supersprout’s Black Mango Chutney 4 tsp whole black cumin seed (kala zeera).Just under 1 pint white wine or cider vinegar (400-500ml).Ingredients for Supersprout’s Black Mango Chutney A lovely lady who was thought a lot of by so many people on our forums and elsewhere of course. This wonderful recipe was originally put on the forums by Supersprout, who unfortunately passed away some time ago. Recipe for Supersprout’s Black Mango Chutney sent in by: Ann Clarke
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