What can I use mango chutney for?Chutney is a condiment, and about 20% of the weight of the preparation is salt and spices. It has a very intense flavor and you can't eat it in bites like a salad. So, what can you use it for? I usually prepare the indicated amounts, plus or minus one kilogram of mangoes and spices. In the end, I get three medium jars of chutney sauce, which we will explain later how to preserve. I use it for marinating, meat, chicken, and turkey. You should only place two or three tablespoons of chutney on the meat, rub the meat well with the sauce and let them marinate for two or three hours. The flavor is impressive and as you will notice, it is very practical, it is not even necessary to add salt. I also use it as a spread, a small amount on pita bread is the glory. Finally, I have used it to give more flavor to the dressing of some salads and it works very well.
How should I keep Chutney?First, we must clarify that Chutney can be eaten fresh or canned. I take a day to buy all the spices and I prefer to prepare it in a can. This lasts for approximately six months to a year. The secret to preserving mango chutney is to choose the right utensils and sterilize them very well. You will need 3 glass jars, with a metal screw-on lid, a metal spoon, metal tongs, and a kitchen cloth. In a large pot with enough water, over medium heat, place the glass jars well cleaned, they should be submerged. Right there, place the lids of the jars the tongs, vertically so that you can remove them later, like the spoon. Let them boil for about five minutes. These utensils, after being extracted from the boiling water, should not touch anything, only the chutney. Fill the jars very carefully, and cover them. When the steam comes out, the lid will vacuum seal alone. When the jars are cold, close it and keep them in a cool place. After opening, you must keep them in the fridge. Now let's go to the recipe.
Recipe for the preparation and preservation of delicious Mango Chutney
- 3 unit large green mangoes (800 g. pulp, approx 1.4 kg of mango with skin and seed.)
- 1 tbsp of salt
- 1/2 cup oil (80 ml)
- 1 tbsp of coriander seeds (15 g)
- 3 tbsp of mustard seeds (40 g)
- 2 tbsp of black peppercorns (40 g)
- 2 tbsp of cumin seeds (40 g.)
- 2 tbsp of anise seeds (35 g.)
- 3/4 cup lemon juice
- 1 cup of honey
1. Prepare a large pot of boiling water. There you should dip the glassjars in which you will pack the mango chutney. The lids of the jars, the clamp,spoon, and other utensils required to package the chutney. Put all theinstruments inside, and leave them to simmer. The idea of this is tosterilize the containers.
2. Wash the mangoes very well, do not remove the skin and proceed to cutthem into 2 cm cubes. Approximately.
3. Meanwhile, heat the pot where it will make the chutney and proceed tobrown the spices, without any oil to highlight its aromas. Add the cumin firstand gently stir with a spoon, then the mustard seeds, coriander seeds, aniseseeds and finally the pepper. Do not use very high heat. The spices should not burnbecause they will taste bitter.
4. When they are golden brown, add the oil and salt. Stir with the spoonuntil the salt dissolves.
5. Lastly, add the mango pulp, lemon juice, and honey. Stir to integratethe flavors well, and cook covered for about half an hour.
6. Meanwhile, place the sterile jars on a cleanflat surface. You must remove them from the hot water with the sterile metaltweezers, being very careful not to burn yourself. Avoid touching the jarsinside. Fill the jars using the sterile spoon with hot chutney sauce, andloosely cover the jar.
7. Wait for them to cool, since the jars mustbe vacuum-sealed. Close it the jars.
If you have used all the sterilized kitchen utensils you can keep thissauce for up to nine months.
Note: Steps 1, 6 and 7 are optional and will help you keep the chutneyfor much longer.