Make Mango Chutney Yourself: Here’s How to do It

Make mango chutney yourself: basic recipe

For the mango chutney from India, you need the following ingredients: 2 ripe mangoes, 2 onions, some ginger (approx. 5cm piece), a quarter of chili, 3 tbsp white wine vinegar, 1 lime (the juice of it), 2 tbsp sugar, curry spice, turmeric spice, salt, and pepper. You will also need the following kitchen utensils: potato peeler, cutting board, knife, and saucepan.

1. First, peel the mango, remove the stone, and cut the fruit into small cubes. Then peel the ginger and onions. Cut both into fine cubes.
2. Wash the chili. Halve the pod and remove the seeds. Cut the chili into fine rings.
3. Squeeze the lime so you get the lime juice.
4. Put the white wine vinegar, lime juice, and sugar in a saucepan. Heat everything on the stove.
5. After you have heated the mass a little, add the sliced ​​mango, onions, chili, and ginger. Let everything simmer on low for about 10 minutes.
6. After the simmering time, taste the chutney with spices. To do this, use curry, turmeric, salt, and pepper.
7. Pour the mango chutney into a suitable container. If you want to preserve the chutney, fill the still-hot mixture into sterilized preserving jars. Turn the jar upside down and let it cool completely.
8. If the jar is airtight, the chutney will keep for several months. An opened chutney should be kept in the refrigerator and consumed after 2-3 weeks.

Mango chutney can be used for this

The taste of the mango chutney can be described as sweet and spicy. So it can be used well in some dishes.

• The chutney tastes good with meat and fish dishes. Serve the chutney z. B. as a dip in summer when grilling.
• In general, it can be used in many ways in Asian cuisine. In any travel dishes, e.g. B. a curry, you can stir in the mango chutney.
• If you like potato pancakes, serve them with the chutney and sprinkle with freshly chopped coriander.
• The chutney also goes well with pork medallions. Serve with wild rice.