Mango Chutney – An Indian Condiment-
This simple, easy to follow, short taking time-only more or less 25 minutes-, practical, homemade recipe of Mango Chutney will give you a nice and delicious Mango Chutney – and Indian condiment- that can be used as a marinade or spread on the bread for breakfast. Mango Chutney also goes well with chicken, steak, pork, lamb and of course Indian Curries. Do try!!
Mango Chutney has a long history in Indian Cuisines. Chutney, itself means “to lick or to eat with appetite” and Mango Chutney is believed to be the most traditional among many different kinds of Chutney created by the people in India.
Mango Chutney has nice, sweet from the ripe mangoes, sour from the vinegar and especially hot for this recipe uses dried-chilies and tasty flavors. It is not that difficult to make Mango Chutney and it takes less than half an hour to make it.
Mango Chutney in this recipe is made fresh, so it stays fine for several days and this Mango Chutney stays fine for weeks if you keep The Mango Chutney in a jar and put it in the refrigerator.
This Mango Chutney needs the ingredients such as ripe mangoes, several spices like cinnamon, cloves, coriander, cardamom pods, and cumin. And some other ingredients are also needed such as ginger, garlic, dried red chilies, vinegar, sugar and salt. If you already have all of these ingredients, then you are ready to make Mango Chutney at home.
First of all, 1 lb of ripe mangoes is chopped up and then, they are cooked with the spices which are tied up in a muslin cloth.
Next, all the other ingredients such as dried red chilies, sugar, vinegar and salt are added and cooked until you have broken up and thickened mangoes.
Finally, just let the mango Chutney cool for several minutes and later you keep it in a jar, so it stays fine for up to several weeks in the fridge.
You can use Mango Chutney in various ways and kinds of meals like spreading on a sandwich, using it as a marinade for pork, chicken and steak, and last but not least using it as a dipping sauce and as a base for of course Indian Curries that will make the Indian Curries have a terrific taste.
HOW MANY CALORIES OF MANGO CHUTNEY PER SERVING?
Mango Chutney in this recipe can be served for 4 people. It has only 214 calories per serving.
WHAT MEALS TO SERVE WITH MANGO CHUTNEY?
Mango Chutney as a condiment pairs well with any Indian Food. Some other meals such as Chapati (Indian Flat Bread), Chicken Tika Masala, Naan, and Tandori Shrimp can be served together for more complete Indian Food and for more complete weekday lunch or weeknight dinner.
One popular Indian bread mentioned above is Chapati. This Indian Flat Bread needs the ingredients such as 2 cups of whole wheat flour, 1 teaspoon of salt, 1 cup of water and 2 tablespoons of wheat flour for rolling and dusting. If you have these ingredients, you are ready to make Chapati at home.
Firstly, the flour is sieved and salt is added to it and they are mixed properly. The flour is placed in the big bowl and ¾ cup of water is added. They are stirred slowly with fingers in a circular move until the flour begins to gather. 1-2 tablespoons or more flour is added if the dough appears too sticky. Give more water if it appears firm and dry.
Secondly, the flour is squeezed until it turns soft and pliable and your fingers are not stick to it. Put some oil on your hand while squeezing the dough to help with squeezing. The dough is covered with plastic wrap and the dough is let rest for at least 1 hour at room temperature. The dough is possible to be stored in the fridge. Just melt it before you use the dough.
Next, the griddle is heated over medium-high heat. The dough is divided into 10-12 equal sized dough balls. One dough ball is worked on at a time. One dough ball is rolled in the flour and it is flattened a little with your hands. The flattened ball is removed to a clean flat exterior, and it is rolled with a rolling pin into 6-7 inches disc. The exterior is dusted with more flour if the dough sticks to the exterior.
After that, the Chapati is placed on the hot griddle and cooked for 30 seconds or until small golden spots appear on the exterior. The Chapati is turned over and cooked on the other side. It is turned over again and soon the Chapati will begin to puff up.
And then, a folded kitchen towel is used to press carefully on the puffy Chapati to push the air to the flatten part of the Chapati. All of the bread must puff up into a round ball.
COURSE : CONDIMENT
CUISINE : ASIAN (INDIAN)
KEYWORD : MANGO CHUTNEY
PREP TIME : 10 MINUTES
COOK TIME :15 MINUTES
TOTAL TIME : 25 MINUTES
SERVINGS : 4 PEOPLE
CALORIES : 214 CALORIES
- 1 lb of ripe but firm mangoes
- 2 whole cloves
- 1 stick of 2 inches cinnamon
- 1 teaspoon of cumin seeds
- 2 of cracked of cardamom pods
- 1 teaspoon of coriander seeds
- ¾ cup of water
- 1 clove of crushed garlic
- 1 teaspoon of grated ginger
- ½ cup of vinegar
- 1 teaspoon of salt
- 2-3 whole of dried-red chilies
- ¾ cup of brown sugar or up to your taste
- The skin of the ripe mangoes is peeled and the flesh is chopped into 1-inch cubes. The seed is thrown away.
- All of the spices like cloves, cumin, cinnamon, coriander, and cardamom are tied up into a bundle by using a piece of thin muslin cloth. The mango cubes, spices which are in the muslin cloth, water, garlic and ginger are cooked until the mango has become soft and pulpy for more or less 10 minutes.
- The dried-red chilies, vinegar, sugar and salt are added. Give more sugar and salt up to your taste.
- The heat is lowered to simmer and they are cooked for more or less 15-20 minutes or until the chutney turns thickened. The chutney sauce is squeezed out of the muslin cloth and it is thrown away.
- The Mango Chutney is removed to a jar while it is still hot. Give several minutes to let it cool and it is kept in the fridge up to maximum 4 weeks.