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Mango Chutney Recipe??
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Hi, if you want fresh mango chutney ..try this receipe
1 large ripe mango
1 fresh green chilli, seeded
juice of 1 lime
1/4 level tsp cayenne pepper
1/2 level tsp salt
1. slice the mango in half lengthways through to the stone. cut all the wya round, then, keeping the flat side of the knife against the stone, saw th emango flesh free from the stone. repeat with the other side.
2. using the point of a knife, make 5 or 6 diagonal cuts through the flesh, but not through the skin. then make another 5 or 6 cuts at right angles to the first set, so that you have a diamond pattern in the flesh.
3. turn the skin inside out so that the cubes of flesh stand up, then cut htese off with the knife and place in a bowl
4. cut the chilli into fine rings an dmix with the manog cubes, lime juice, caynee pepper and salt. chill for 1 hour before serving.
this chutney will keep for up to 2 days in the fridge.0 -
Thinking about Christmas already (as are quite a few people judging by a few recent threads) and one of the suggestions (I think for a fathers day present actually) was for a Mango Chutney...
Now I've found a recipe here and was just wondering how long it'd keep once made and put into a jar? And when is the best time of year to buy mangoes?
Obviously I'm not going to make a chutney now ready for Xmas (am I?!) but it's also my dad's birthday soon and if mangoes arent' going to be around at Xmas I'll make it for his birthday!!
Any help would be much appreciated!!
Roz x0 -
Unfortunately this would only keep for a few days in the fridge as it does not appear to be cooked in any way and is therefore not a true chutney, more of a salsa.
I have a few chutney recipes, but not mango one unfortunately. If you would like me to post them or pm them to you, please let me know. I imagine once you have the basic recipe for a fruit chutney you could substitute various fruits and spices to make your own variations. Hope this is helpful, I think HM Mango chutney would make a lovely present!Official DFW Nerd No 096 - Proud to have dealt with my debt!0 -
Newleaf is right,that recipe won't keep at all - maybe in the fridge for a week but it is not a preserve.It sounds like a true Indian chutney rather than the English preserve which has evolved from Indian chutneys or relishes.
Chutney for keeping is cooked for a long time with vinegar and sugar.These ingredients preseve the fruit and veg for months if not years.I have damson chutney on my shelf that I made in September 2004.It actually improves with age (like me:rotfl: )0 -
Thanks to the pair of you - any ideas of a good mango chutney recipe that'll keep then?
newleaf - I'm sure the basic recipe for a fruit chutney will work the same for any fruit... A few of your recipes would be fab please *insert begging smiley here*
thriftlady - That sounds a bit like my mums house - she has mustard that is 10yrs out of date (so goodness knows how old it actually is) that she keeps for emergencies as none of us like mustard...0 -
Ok, here we go:
DATE CHUTNEY - Dark, rich & spicy - could be a good one for Dad?
Makes 2lbs and a bit over.
1lb Stoned Dates, 6 Dried red chillies
4oz seedless raisins, half pint water
4oz shallots/onions, 4oz sugar
1/4 oz salt, 4 cloves garlic
2 pints vinegar,
Mince or finely chop dates, raisins, shallots/onions and put in a saucepan. Bruise garlic and chillies with a pestle or rolling pin, tie in a piece of muslin and add to the pan. Pour in the water and bring the mixture to the boil, then reduce to a simmer until dates and onions are tender. Add sugar, salt, and vinegar and continue to cook gently until the chutney is smooth and thick, stirring occasionally and making sure it doesn't catch and burn. Remove the muslin bag and pot the chutney into warmed, sterilised jars. I just use recycled jam or pickle jars with a screw top, washed dried thoroughly and sterilsed in the oven on a lowish heat for half an hour. Seal with screw top while still hot. Allow to mature before opening 2-3 months is recommended, will keep indefinitely. Store in fridge once opened.Official DFW Nerd No 096 - Proud to have dealt with my debt!0 -
APPLE CHUTNEY - Makes 8 and a half lbs
6lbs cooking apples, peeled & cored
2lbs onions
1/2 pint water
1 and 1/2 oz salt
1 and 1/2 oz ground ginger
1/2 oz ground cinnamon
1/4 tsp cayenne pepper
2 pints vinegar
2lb sugar
1lb golden syrup (obviously, 'Value' will be fine)
Mince or finely chop apples & onions and place in pan with water. Bring to boil & simmer for 20 mins. Add salt, spices and half the vinegar, and continue cooking until the apples & onions are thoroughly softened.
Add sugar, syrup and remaining vinegar, stir until sugar dissolved. Bring back to boil, reduce heat and simmer gently until thickened and smooth. Pot and keep as for previous recipe.Official DFW Nerd No 096 - Proud to have dealt with my debt!0 -
Mango Chutney
1Kg Mangoes diced
50g fresh root ginger, cut into julienne strips
50g medium strength red chili, seeds removed cut into a fine julienne
250 ml cider vinegar
200g golden caster sugar
place all the ingredients in a pan and bring to the boil. Simmer for one hour, then pour into sterilised jars and seal. Store in a cool place for up to one year.Organised people are just too lazy to look for things
F U Fund currently at £2500 -
GREEN TOMATO CHUTNEY - makes 7lbs
4lbs green tomatoes
1lb cooking apples, peeled & cored
1 and 1/4 lbs onions/shallots
8oz raisins
1'' root ginger
8 -10 dried red chillies
1oz salt
1lb brown sugar
1 pint vinegar
Chop tomatoes, apples, onions & raisins and place in large saucepan. Bruise chillis & ginger, tie in a piece of muslin and add to pan. Stir in all remaining ingredients and bring to the boil, reduce heat and simmer until the required consistency is reached. Stir frequently to prevent catching. Remove muslin bag and pot. Keeping instructions as for previous recipes.Official DFW Nerd No 096 - Proud to have dealt with my debt!0 -
Woohoo!!! I think rather than making one big jar of mango chutney for my dad, I'm going to have to find lots of smaller jars and make him a selection!!
Seems like the basic recipe for a chutney is the same regardless of the fruit! But thanks for all those fab recipes! Can't wait to try them out!!0
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