Mango Chutney is a bittersweet, spicy, and usually hot. Its name, in the Hindi language: chatni refers to a condiment made from fruits and spices. There are certainly many variations of Chutney, one of the tastiest, and the one we will make in this preparation is Mango Chutney.
Surely, you have already seen mango chutney many times in supermarkets. They have very different flavors, and some are quite good. But, most of them have sugar and artificial flavors. If you want quality spices and a true Indian flavor, I recommend you keep reading.
Chutney can be made with different fruits, even with combinations of various fruits. Besides mango, pineapple chutney and coconut chutney are very tasty. About spices, they vary in each home, there are those who add nutmeg.
In general, it has two different chutneys categories. The fresh chutney's made preparations for immediate consumption. And chutneys obtained by cooking for storage for as long as a year fresh which can be grouped more according to their salty, sweet, sour flavor, or spicy.
As we have already mentioned, chutney is a condiment, and knowing how to use it in the kitchen is a talent.
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:
Indian / Appetizer
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
1 tbsp of coriander seeds
3 tbsp of mustard seeds
2 tbsp of black peppercorns
2 tbsp of cumin seeds
2 tbsp of anise seeds
3/4 cup lemon juice
1 cup of honey
Prepare a large pot of boiling water. There you should dip the glass jars 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.
Wash the mangoes very well, do not remove the skin and proceed to cut them into 2 cm cubes. Approximately.
Meanwhile, heat the pot where it will make the chutney and proceed to brown the spices, without any oil to highlight its aromas. Add the cumin first and gently stir with a spoon, then the mustard seeds, coriander seeds, anise seeds and finally the pepper. Do not use very high heat. The spices should not burn because they will taste bitter.
When they are golden brown, add the oil and salt. Stir with the spoon until the salt dissolves.
Lastly, add the mango pulp, lemon juice, and honey. Stir to integrate the flavors well, and cook covered for about half an hour.
Meanwhile, place the sterile jars on a clean flat surface. You must remove them from the hot water with the sterile metal tweezers, being very careful not to burn yourself. Avoid touching the jars inside. Fill the jars using the sterile spoon with hot chutney sauce, and loosely cover the jar.
Wait for them to cool, since the jars must be vacuum-sealed. Close it the jars.
If you have used all the sterilized kitchen utensils you can keep thissauce for up to nine months.
Steps 1, 6 and 7 are optional and will help you keep the chutneyfor much longer.