Firstly, never put them in the fridge, as they need to be left out to be able to ripen. If when you go shopping you still can't find a perfectly ripe mango, then you have some options when it comes to ripening them at home. ![]() Whilst you might think that a darker red, rather than green, would mean it is ripe, it doesn't necessarily work that way. It is similar to checking if a peach is ripe.ĭon't focus on the colour too much, as different types of mango have different colours when ripe. Give the mango a gentle squeeze and it should give slightly which means that the flesh inside is nice and soft. The best way to tell if a mango is ripe is by the feel of it. They need to be really ripe and full of flavour. The key to making this recipe as amazing as possible is choosing the best mangoes you can find. Mash any of the larger mango chunks with the back of a wooden spoon or potato masher. Season with a little salt and cook for 2 minutes.įour: Add the chopped mango, sugar and vinegar.įive: Bring to the boil then reduce to a simmer. Three: Add the garam masala, mustard seeds and chilli (if using). Add the chopped onion and cook for 5 minutes. One: Heat the oil in a large pan over a low heat. Garam masala - This adds all the amazing deep flavours, and a little warmth too.Ī full ingredients list with measurements is in the recipe card below.We just wanted a little heat, as it should be mostly sweet. Chilli - The amount needed will depend on how spicy you like your chutney.Mustard seeds - Traditionally a mango chutney would have Nigella seeds, but we swapped them for mustard seeds.We used white vinegar, but apple cider would work too. Vinegar - This helps preserve the chutney and also gives that tangy flavour that chutney has.We used white sugar, but you could use brown or even honey but that would change the flavour. Mango chutney needs to be sweet! You can adjust the amount used if you don't want it to be as sweet though. Sugar - Not only does this help to preserve the mango chutney, but it adds lots of extra sweetness too.We used a garlic and ginger paste to make it easier. Garlic & ginger - A must in a chutney to add a lovely warmth.Onion - You could use shallots, which have more sweetness.Oil - A little olive oil to soften everything in.You can use tinned mango if that was all you could get though. Read all our tips below on how to choose the perfect mango. Mangoes - You will need ripe and juicy mangoes for this chutney recipe.How to make mango chutney - Step by step.If you are looking for some other mango recipes, then why not try our delicious Mango Salsa or our easy Mango Sorbet? Jump to: ![]() A jar of this mango chutney also makes a lovely homemade gift. But it needs to be cooked low and slow to allow the mango to soften and the flavours to release. This mango chutney is really easy to make, with minimal prep time. It's always our "secret" curry ingredient. A sweet and sticky chutney recipe that is not only a delicious dip, but adding a big spoonful to a homemade curry totally transforms it. If you love mangoes, then you are going to LOVE this recipe. Made with fresh mangoes and a few other kitchen staples, this chutney recipe is going to take your homemade curry nights to the next level. This easy Mango Chutney recipe is the perfect side to curry or rice dishes, or even a dip for homemade naan bread or popadoms.
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