Who doesn’t love mango chutney? That tangy, spicy and fruity sidekick to your pakora or samosa is a must-have accompaniment for most Indian snacks. As a kid, I would even sneak into the fridge and steal the jar hidden there so that no one could find it. We all have those kinds of foods that give us a sense of comfort, and mango chutney just happens to be one of them. Apart from being incredibly easy to make, this chutney goes very well with almost anything – be it grilled cheese sandwiches, grilled chicken, roasted potatoes or as an accompaniment to your evening snack of samosas or pakoras.It’s a great addition to a light healthy sweet potato salad too.
So go ahead and read on to know how you can make this delicious chutney at home!
Ingredients For Old Fashioned Mango Chutney
The first thing that you need to do before you set out to make mango chutney is to get your hands on the best quality ingredients. The mangoes that you choose should be sweet and fragrant, and the vinegar should be of the best quality. When it comes to spices, there are a few that cannot be substituted for anything else. These are ginger, garlic and green chillies (you can use pepperoncini too).
Add Aromatic ingredients
The first set of ingredients in the recipe is the aromatics. The dried roasted gram or dhikakori, as we call it in Tamil, is the first ingredient that comes to mind when we think of making chutney. It is the flavour of dhikakori that makes the chutney stand out. Dried roasted gram is not something that you can easily find in the stores. You might have to get it from your local Indian store or you can also make it at home. We will be talking about that in detail in a bit.
Dried roasted gram (dhikakori)
Also known as roasted gram or dhikakori, these are roasted lentils that are used in many chutneys or savoury dishes. They are a common ingredient in southern Indian cuisine. These lentils are partially roasted and dried, so they have a roasted flavour. Dhikakori is available in most Indian grocery stores, but if you can’t find it, you can make it at home too. You just have to roast some skinless urad dal (black gram) in a hot pan, remove the skin and grind it in a spice grinder till it turns into a coarse powder. You can keep the roasted gram in an airtight container and it will stay fresh for a few months. Dhikakori is a versatile ingredient, which can be used in many types of chutneys, sambars and other side dishes. It is also used to make a powder for tempering for certain types of curries.
Use Fresh mangoes
Fresh mangoes are the second most important ingredient. It is the mango pulp that gives the chutney its sweetness and flavour. Choose mangoes that are ripe, but not too soft. You could also use Alphonso mangoes for a richer flavour. Peel the mangoes and grate them using a grater. Squeeze out the pulp using a muslin cloth or a strainer. You can also make a puree in a blender by adding a little water.
Apart from the two aromatics, there are two other ingredients that are necessary to make this chutney – vinegar and salt. Vinegar is necessary to bring out the flavours of the spices and bring the chutney together. You could use apple cider vinegar or rice vinegar. If you want to take it up a notch, you could also use aged balsamic vinegar. Salt is necessary to bring out the sweetness in the mangoes. You could use regular table salt, but you will get a better flavour if you use rock salt or sea salt.
How to make old fashioned mango chutney?
The first thing that you have to do is to make a spice blend for the chutney. The ingredients in the blend are very basic and you would have them in your kitchen. You just have to mix them together and keep it ready. First, heat a pan and roast the spices for about 2 minutes until fragrant. Then, add the ginger and garlic and sauté for another minute. After that, add the vinegar and salt and cook for 2 minutes. Now, add the mangoes and cook for another 5 minutes. Remove the pan from the heat and let the chutney cool. Transfer the chutney to a clean jar or a serving bowl.
Old fashioned mango chutney recipe
- 800 gr of peeled and diced mango flesh about 5 to 6 mangoes depending on the weight, I had frozen mango cubes in my freezer
- 2 onions
- 90 gr raisins
- 1 Granny Smith green apple
- 190 gr of brown sugar
- 20 cl of white wine vinegar
- 1 cinnamon stick
- 1 vanilla pod
- 1 tablespoon of grated fresh ginger
- 2 cloves of garlic
- 1 teaspoon of salt
- Peel and dice the mangoes.
- Peel and finely chop the onions.
- Peel and dice the apple.
- In a saucepan, put the diced mango, onions and apple.
- Add raisins, sugar, raisins, cloves, salt and ginger
- Mix everything thoroughly and drizzle with vinegar.
- Add the whole vanilla bean and cinnamon stick.
- Bring to a boil, then cook over medium heat for about 50 minutes, until the preparation takes the consistency of a jam.
- Remove the vanilla pod and cinnamon stick.
- Put in scalded jars, let cool, then cover.
- Store the chutney in the refrigerator.
Perfect to accompany a foie gras
Video: How to make old fashioned mango chutney?
The video below will walk you through the recipe and help you make this delicious chutney at home.
You could say that mango chutney is the most basic of Indian chutneys. It is a handy chutney to have in your repertoire since it goes well with so many types of food and can be made in a short amount of time. Mango chutney is a delicious way to bring a bit of sunshine into your life and can be enjoyed as a snack on its own, with some cheese and crackers or even added to sandwiches, burgers or wraps.
With these easy steps and tips, you will be able to make a delicious old fashioned mango chutney recipe that is sure to impress everyone! So go ahead and give it a try!