Red Thai chilies (can omit if you don't want to make this spicy).You will need the following list of ingredients to make this perfect accompaniment to so many foods! So let me show you what you will need to make it! What Ingredients Will I Need? This sweet, tangy, salty and spicy chutney recipe is a great recipe to include in your Indian cooking repertoire. But one thing they all have in common is their deliciousness! The addition of vinegar gives chutneys a tangy taste. Typically these condiments are made with various fruits, vegetables, spices, sugar, and vinegar. At a glance, you can see there are dozens upon dozens of different chutneys! There are many different types of chutneys! This Wikipedia article lists chutneys according to regions in India. You will enjoy the look of delight on people's faces when they taste your chutney, it's that good! What Is Chutney?Ĭhutneys are a condiment originating in India. Versatile! You can enjoy it so many ways!.Sweet, spicy, tangy and salty.a great combination of flavors!.Absolutely incredibly delicious and bursting with flavor!.Want a condiment that will perk up almost any food? Then you will want this chutney! Easy and Spicy Mango Chutney Recipe! This Mango Chutney Is The BOMB!.
Mango chutney recipe how to#
The closest thing to Crosse & Blackwell's mango chutney I've found. I tripled the recipe and canned half the batch. I wondered what using dried cranberries instead of raisins might create. Next time I will also substitute 1/2 tsp. I think the flavors are more pungent this way. I also used cumin, coriander and anise seeds which I crushed in a motar instead of the ground seeds.
This recipe was very easy to follow, and it didn't take long to prepare. I didn't have any coriander or tumeric on hand, so I used curry powder instead. I used this recipe in my first ever attempt at making mango chutney, and it was absolutely delicious. And when the mangoes were added, all you tasted was oil and mangoes - YUCK! Maybe my spices were too old (but I don't think so) or the mangoes, or SOMETHING, but I threw it away after tasting it - seriously disgusting. I don't know what I did wrong, but the seasoning paste came out a nasty, oily mess (and I did use only the two tablespoons of oil) that completely overpowered the spices. Well, I guess I'm the lone dissenter in the crowd on this one. I then, after seeing that the misture was too acidic, added a cup of thick honey and 3 table spoons of unsweetened, un processed chunky peanut butter. I used everything in the recipe and the seasoning paste as it is. My family love it and I'll make it this again but with the complete seasoningĭisgusting if you go by the recipe. It was absolutly delicious, only I used 1/2 teaspoon of cumin and coriander and without the gingerroot because I didn't have on hand.
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