Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market.
A Sweet Chutney With Notes of Spice
This chutney is spiced with ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar. We found the original recipe on C & H, and have been using it for years to make our chutney. Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.
Things to Do With Mango Chutney
Serve with meat, such as chicken, lamb, or pork. We love ours with roast chicken. You can also use chutney thinned with water, to glaze chicken or duck. Serve with cheese, like brie or cream cheese. Spread in sandwiches. Try some spread in a chicken salad sandwich, or in a grilled cheese sandwich.
Do you like mango chutney? What are your favorite foods to eat it with?
If you can’t find crystallized ginger, use half as much (2 tablespoons) finely chopped fresh ginger instead.An equal amount of grainy mustard is a suitable stand-in for whole mustard seeds.Try using apple cider vinegar instead of white vinegar for a slightly different flavor.Swap the mangoes for ripe peaches for a peach chutney.Add more red pepper flakes or include a chopped hot chile pepper to make it spicy.
Serve Mango Chutney With These Recipes!
Chicken With Mango Chutney Sauce Classic Rack of Lamb How to Make a Cheese Board Roast Wild Duck Turkey Grilled Cheese Sandwich With Pickled Onions
