Take a second and think of chutney, in terms of variations, like you would a jelly or jam. Now imagine going to your local supermarket strolling down the jelly isle. A whole lot, yeah? Now, double that for chutneys. They can vary from tomato chutneys, peanut-based versions to yogurt and mint. When we were trying to decide which Indian condiment to add to our Around the World in 10 Condiments collection, it took us two days to land on Mango Chutney. And we’re so glad we did.
The idea behind the mango chutney is to compliment the main course with a bit of sweetness and a touch of bitterness. It also helps cool down some of those very spicy Indian dishes. But using them on classic American dishes is a win, too. It goes great with grilled chicken or steak. A perfect topping for a savory salad is a tasty vegetarian alternative.
If you want the herbs to pop with color for presentation’s sake, add them after the chutney has cooled completely. Otherwise mix everything together to get the result below.
You might be tempted to by this recipe to purchase a commercial mango chutney, but commercially prepared chutneys contain an enormous amount of sugar that borders on a health risk if consumed too often. And the sugar isn’t for flavor, just preservation. So give a homemade version a go. You’ll get the real deal that’s good for you, too.
Suggestions and Alternatives
- Instead of a side of Chimichurri with your flank steak, try the chutney instead. Grill the flank for an even better flavor profile.
- Feel free to play with your spices to come up with a new recipe. Typical spices used in chutneys are coriander, cumin, and fenugreek.
- If you can’t find mangoes in season, try pineapple. Even Gala apples will do. Even cranberry chutney works, too.
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- 1 mango ripe
- 1/2 teaspoon curry powder ground
- 1 tbs. red onion chopped
- 1 tbs. honey quality
- 1 tbs. apple cider vinegar quality
- 1/2 cup cilantro chopped
- 3/4 cup parsley chopped
- 1 tbs. ginger grated
- 1/2 tbs. garlic minced
- 1 teaspoon chili flakes
- 8 leaves mint chopped
- 1/2 lemon juiced
- in a medium size pot on low heat add water and diced mangoes, simmer for 4 minutes
- add red onions, garlic, ginger, chili flakes and apple cider vinegar and let simmer for 5 minutes
- fold in curry powder and honey
- simmer for 5 minutes then fold in lemon juice and salt
- remove from heat and let sit for 5 minutes
- once completely cooled fold in mint, parsley, and cilantro.
- let cool for 5 minutes, then serve