Recipe Green Mango Chutney

[karadekoolaid]

Green mangoes are in abundance here, especially at the start of the season, in April/May. They have a delicious tartness which is beautifully balanced in this recipe.
If you can only find ripe mangoes, then fine; simply reduce the sugar to 200 gms.

Ingredients:
500 gms green mango
300 gms sugar (use brown sugar if you want a darker chutney)
20 gms salt
60 gms onion
10 gms fresh garlic
10 gms fresh ginger
85 mls vinegar
1 tsp nigella seeds (optional)
1/2 tsp hot chile powder, or 2 small green chiles
1/4 tsp each cardamom, cinnamon, cloves, black pepper, and nutmeg (or use 1 1/2 tsps mixed spice)

Method:

• Peel the mangoes and chop the flesh very small, or pulse 2-3 times in a food processor.
• Put the mango pulp in a pan. Add all the sugar and salt and stir to mix.
• Chop the onions, garlic, ginger and chiles, if using, and process until smooth. Add to the pan along with the rest of the ingredients and spices.
• Bring the mixture to a boil, stirring frequently so that the sugar dissolves, and then reduce to medium low.
• Cook the chutney for about 20-25 minutes, stirring frequently so as to avoid sticking on the bottom of the mixture. When the chutney has darkened and thickened, it is ready to bottle.
• Should make 2-3 200cc jars.
  
  
  
  

 

[The Late Night Gourmet]

Awesome. I usually have to wait for the mangos to ripen before I can use them. But, the food processor takes care of that here.

And, I do have a small jar of nigella seeds that I completely forgot about. Now I have a use for them.

 

[The Late Night Gourmet]

I think this is the evil twin of the one you made. Actually, how could this glorious combination of ingredients ever be anything but good? I decided to throw in dried cranberries, which are delicious, but which also makes it look darker.

The mango was definitely not green, but it was the least ripe one in the produce section. I’ve lost track of how many times I’ve bought a mango and had to let it sit for a week before I could eat it. Now, I know what to do next time. But, how funny it is that I can find a ripe mango in Michigan in late January.

I find that I eyeball virtually everything, except measurements for baked goods. My eyeballs put in probably double the spices, except for the pepper.

Terrific recipe, which I would love to try with an actual green mango.

 

[Barriehie]

View attachment 124217
I think this is the evil twin of the one you made. Actually, how could this glorious combination of ingredients ever be anything but good? I decided to throw in dried cranberries, which are delicious, but which also makes it look darker.

The mango was definitely not green, but it was the least ripe one in the produce section. I’ve lost track of how many times I’ve bought a mango and had to let it sit for a week before I could eat it. Now, I know what to do next time. But, how funny it is that I can find a ripe mango in Michigan in late January.

I find that I eyeball virtually everything, except measurements for baked goods. My eyeballs put in probably double the spices, except for the pepper.

Terrific recipe, which I would love to try with an actual green mango.

View attachment 124218

I'm horrible at determining how ripe a mango is. Can't do it. I actually found some in cans at an international market...

 

[The Late Night Gourmet]

Now that I look at the original recipe, it seems to play like a tomatillo salsa (with the green mango taking the place of the tomatillo). Is this how you'd use it?

 

[karadekoolaid]

I'm horrible at determining how ripe a mango is. Can't do it.

You hold it in your hand and gently squeeze the bottom part. If it gives, it's fine.

 

[karadekoolaid]

Now that I look at the original recipe, it seems to play like a tomatillo salsa (with the green mango taking the place of the tomatillo). Is this how you'd use it?

Nope - wrong continent.
It's a whole lot sweeter than a tomatillo salsa, even though there's acidity from the green mango and the vinegar. It's also spicier, but in a different sense.
I use it with cheese, ham, chicken and, obviously, curries. Indian food, but also Indonesian food , uses chutney as an extra .

 

[Barriehie]

You hold it in your hand and gently squeeze the bottom part. If it gives, it's fine.

Thank you! I'll try that.