Mango Chutney - The Recipe Critic (2024)

FAQs

Why won t my chutney thicken? ›

Our answer. When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

Mango chutney is the perfect condiment for a spicy or creamy curry, often alongside natural yogurt. Try serving it alongside Roopa Ghulati's homestyle chicken curry or our lamb vindaloo; or, for a milder curry, our South Indian fried fish & tomato curry should hit the spot.

The high content of antioxidants: Antioxidants protect our body cells from free radical damage which could otherwise lead to certain serious ailments like cancer and diabetes. With good taste, this delicious chutney also contains a high amount of antioxidants.

They should not be mushy, but they also should not be rock hard: just as ripe as you would eat them fresh. You can also use solid green mangoes. Select firm, non-fibrous fruit. Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

Mango chutney is indeed extremely versatile and pairs beautifully with various ingredients, adding this little extra something that brings a dish to the next level. I personally love to pair it with cheese (blue cheese and goat cheese in particular), and it's a wonderful add-in to an Indian curry or a bowl of rice.

Sharwood's Green Label Smooth Mango Chutney | Ocado.

The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

Can diabetics eat mango chutney? ›

If you're still thinking if mango is good for diabetes, you can consider having mango chutney, a flavorful mango dish cooked with onion, vinegar, garlic, and various spices. It can be eaten with meat and veggies.

Chutney is more like a garnish, so a spoonful is not a lot of sugar, but it would have to be figured into a diet.

Chutney is different from a jam, in that jam is traditionally made of fruit, sugar and pectin whereas a chutney adds a more savory element, including ginger, chili, vinegar, herbs and spices. It's sweet but more savory, vinegary and spiced than a traditional jam.

If stored in sterilised jars, mango chutney will keep for up to two years unopened in a cool, dark place. Once opened and kept chilled, use within a couple of months. You can actually freeze mango chutney in small food containers, then defrost overnight to use next day.

Is mango pickle the same as mango chutney? No, Mango pickle is not the same as mango chutney. Mango chutney is made using sugar or gur and is sweet in taste, while mango pickle is made using mustard oil and spices and is savory in taste.

In small cup or bowl, dissolve cornstarch in cold water. Stir into chutney until mixture begins to thicken and becomes clear.

If the chutney becomes thin, the flavors get diluted. Start by adding just 1 to 2 teaspoons water, while grinding or blending. To thicken, the chutney, you can add about ¼ cup of fresh grated coconut or 2 tablespoons roasted chana dal.

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

If it appears sufficiently cooked, and has not thickened on cooling, and tastes fine apart from being runny, you can remove the excess liquid. I have had to do this on occasions. I think it depends a lot on the moisture content of your veg. You can bottle the saved liquid to use in bbq sauces.