A chutney in its simplest definition is a savoury Jam, which can be made from a variety of fruits, vegetables and spices.The word Chutney originates from the Indian word Chanti which means crushed because the ingredients were traditionally crushed in a mortar and pestle.
During the british colonial era, soldiers and their families developed a love for this local dish and as they moved from place to place the lack of certain ingredients led them to create variations of chutney using what was available. So much so that today there are as many variations of chutney as there are methods of preparing it.
My love for mango chutney began on a trip to Exeter, as I walked past the market stalls I spotted a stall with an array of chutney. No doubt the mango chutney caught my attention, and as I was pondering whether or not to buy it the seller proceeded to tell me they were homemade by a small family business up in …(can’t remember now). If the mango didn’t get me, the thought of supporting a small family business did the trick so I bought it and was in no way disappointed.
When I finished the jar, I decided to try my hands at making some myself and that is how I found a recipe by The Daring Gourmet. I have made slight changes to it, using less spices as I wanted to create milder version similar to the one I bought in Exeter market. 🙂
Let’s get cooking
- 2 Large Mangoes or 4-5 medium-sized ones (Peeled and cut into chunks)
- 1 tablespoon cooking oil (I used coconut oil but you can use any oil of your choice)
- 2 teaspoons fresh root ginger, you can mince this using a grater
- 2 garlic cloves, finely minced
- 1 red chili, sliced
- ¼ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups white granulated sugar
- 1 cup white vinegar
- Heat vegetable oil in a pan and add garlic, ginger and chilli; sauté for a few minutes then add your spices and Sauté for another minute.
- Add mangoes sugar and vinegar.
- Stir well and bring to a quick boil, then turn down the heat and let simmer for about 45 minutes, stirring occasionally.
- They say a simple test to know if your chutney is ready is to make a channel with a wooden spoon across its surface when it seems thick enough and if it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready.
This recipe filled a medium-sized jar and still had a bit left over!
The acidity level of chutney means it will generally keep well, storing in the fridge for up to two months in a sealed jar according to the Daring gourmet a conservative time frame.
There are more than one ways to enjoy your mango chutney, I sometimes have it on oatcake (see recipe here) or crackers with cheese.