Best Magues Green Mango Chutney Recipes

RAW MANGO CHUTNEY | GREEN MANGO CHUTNEY

Steps:

• Rinse the mangoes well. Then, dry them with a kitchen towel.
• Peel and chop them into small pieces. Remove and discard the stones.
• In a blender or grinder, add the chopped mangoes, coconut, garlic, green chillies and salt as required.
• Grind all the ingredients with water to a smooth and fine consistency. Add water as needed while grinding.
• Transfer to a serving bowl.
• Serve Green Mango Chutney with Indian meals or with savory rice porridge.

MANGO CHUTNEY

Steps:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

MAGUE'S GREEN MANGO CHUTNEY

Steps:

• Place the mango, raisins, serrano peppers, garlic, ginger, lemon zest, black pepper, molasses, cinnamon, and cloves into a large saucepan. Pour in the water and vinegar. Bring to a boil, then reduce heat to medium-low, and simmer uncovered until a jam-like consistency is attained, about 30 minutes. Stir frequently while cooking. Once thickened, cool, and store in the refrigerator. The chutney may also be frozen.