Best Dark Mango Chutney Recipes

MANGO CHUTNEY

Steps:

• Dice the mangos (here's my resource for how to cut a mango).
• Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
• Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt and sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
• Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.

MANGO CHUTNEY (BEST EVER!)

Steps:

• Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
• For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

REAL INDIAN MANGO CHUTNEY

Steps:

• Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
• Drain and discard liquid from the mango.
• Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

DARK MANGO CHUTNEY

Steps:

• Cut the mango into chunks making sure the skin does not get in there.
• Put the mango flesh into a non-metallic bowl, stir in the salt, cover and leave for 2 hours.
• Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.
• Cover and leave for 1 hour then drain off the excess water.
• Put the tamarind pulp into a plastic sieve set over a bowl.
• Press the pulp through the sieve; discard seeds.
• Drain the mangoes.
• Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.
• Drain well.
• Put the sieved tamarind pulp and mango flesh into a preserving pan.
• Peel and finely chop the ginger.
• Halve the chillies lengthwise; remove and discard the seeds.
• Chop the chillies with a small knife.
• Stir the ginger, chillies, vinegar, sugar, raisins and allspice into the mango and tamarind mixture.
• Bring to a boil, stirring.
• Simmer over a medium heat, stirring, for 30 minutes, or until the mangoes are tender and the chutney has reduced and thickened.
• Test by pulling the back of the spoon across the bottom of the pan.
• There should be no runny vinegar visible.
• Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
• Stir, if necessary, to remove any air pockets.
• Seal the jars and label.
• The chutney is now ready to use.