Who doesn’t love mango and 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.
- Mix and Match: Chutneys come in all sorts of flavors and ingredients! While mango chutney is super popular, you can make chutney from tons of stuff like tomatoes, apples, mint, and even coconut. Talk about a flavor explosion!
- Sweet or Savory: Chutneys can be sweet, savory, or even both! Sweet ones might have fruits like mangoes or dates, while savory ones might have tomatoes, onions, garlic, and a kick of chili peppers.
- Preservation Power: Back in the day, people made chutney to preserve fruits and veggies during harvest time. Mixing in vinegar, sugar, and spices helped keep things fresh and tasty all year long.
- Around the World: Chutney isn’t just for India—it’s made its way around the globe! You can find it jazzing up dishes in the United Kingdom, the United States, and lots of other places too.
- Good for You: Chutneys aren’t just yummy—they’re also packed with good stuff like vitamins, minerals, and antioxidants. Just watch out for added sugars and sodium in store-bought ones.
But first, let’s dive into the delicious world of Mango Chutney and uncover its fascinating history and why old-fashioned preparation is just the ticket for unlocking its true flavor.
Where Did Mango Chutney Come From?
Well, legend has it that this tangy, sweet condiment traces its roots back to India, where it was originally created as a way to preserve mangoes during the abundant harvest season. where it’s been a delicious part of Indian cuisine for ages. The word “chutney” comes from the Hindi word “chatni,” which means “to lick.” Imagine that!
As mangoes ripened in the sun-drenched orchards, cooks would work their magic. Blending them with a tantalizing mix of spices, vinegar, and sugar to create a flavor explosion that could be enjoyed long after the mango season had passed.
But why stick to old-fashioned preparation methods? Here’s the scoop: Traditional techniques, like slow cooking and hand-ground spices, allow the flavors to meld and deepen over time, creating a chutney that’s rich, complex, and utterly irresistible. Plus, there’s something special about savoring a condiment that’s been crafted with love and care, using time-honored methods passed down through generations.
In today’s fast-paced world, it’s easy to opt for convenience over tradition. But trust us when we say that taking the time to prepare Mango Chutney the old-fashioned way is totally worth it. Not only will you be rewarded with a chutney that’s bursting with authentic flavor, but you’ll also be connecting with a culinary tradition that spans centuries.
So, grab your apron and get ready to embark on a flavor-packed journey through time. With a little patience and a lot of love, you’ll be whipping up batches of delicious Mango Chutney that will have your taste buds singing with delight.
Mango Chutney variations
Add Aromatic herbs
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
Also known as roasted gram, 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) or chickpeas 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.
So, now I’ll dhow you 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).
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
Perfect to accompany a foie gras too ;-).
The video below will walk you through the recipe and help you make this delicious chutney at home.
Want to know a bit more? Ok, let’s dive and uncover some cool facts about chutney:
Interesting Faqs About Chutney And Its Old-Fashioned Version:
- Why is chutney called “chutney”? – Well that’s a great question! The word “chutney” actually comes from the Hindi word “chatni,” which means “to lick.” That’s because chutneys are so yummy, you’ll want to lick every last bit off your plate!
- Can you make chutney with any fruit or vegetable? – Yep, you sure can! Chutneys can be made with all sorts of fruits and veggies, like mangoes, apples, tomatoes, and even onions. It’s like a flavor party in a jar!
- How do you eat chutney? – Chutney is super versatile! You can spread it on sandwiches, dollop it on top of curries, or even use it as a dip for snacks like samosas or pakoras. The possibilities are endless!
- Why did people make chutney in the old-fashioned way? – Back in the day, making chutney the old-fashioned way helped preserve fruits and veggies so they could be enjoyed all year round. And as you can imagine, slow-cooking and hand-grinding the spices made the flavors extra rich and delicious!
- What makes old-fashioned chutney different from store-bought chutney? – Old-fashioned chutney is made using traditional methods, like slow cooking and hand-grinding spices, which gives it a deeper, more complex flavor. Store-bought chutney, on the other hand, is often made quickly using machines and may contain more preservatives.
- Can you make your own old-fashioned chutney at home? – Absolutely! With a little time and patience, you can totally make your own old-fashioned chutney at home. Just gather your ingredients, roll up your sleeves, and get ready to create a delicious homemade treat!
- What are some fun ways to enjoy old-fashioned chutney? – Old-fashioned chutney is delicious in so many ways! You can slather it on crackers with cheese, serve it alongside roast meats, or even mix it into salads for a burst of flavor. Get creative and see what tasty combinations you can come up with!
Whether you like it sweet, savory, homemade, or store-bought, chutney is sure to spice up your meals and make your taste buds happy!
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!
Happy cooking, my friends, and may your chutney adventures be as sweet as a ripe mango on a sunny day!