Mango Chutney

The term “chutney” is derived from a Sanskrit word meaning to “lick."  In this case it refers to a range of relishes that were created in India and that became beloved in Britain during the period of the Raj. They are wonderful with classic Indian dishes, such as the many I have on this website, but are equally as amazing served with cold cuts, or even as part of a sandwich filling.

Mango Chutney Recipe

(Serves About 4-6)

Ingredients

24 Shrimp (15-21 Count – Peeled, Tail On)

  • 2 Cups Mango Chunks (You can use unripe mango, ripe mango or even frozen mango – depending on the kind of flavor and texture you are looking for)

  • ½ Onion (Finely Chopped)

  • 1 Inch Fresh Ginger (Minced)

  • 2 Serrano Chili (Minced)

  • 2 Cloves Garlic (Minced)

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground White Pepper

  • ¼ Cup White Vinegar

  • 2-3 Dry Red Chili

  • 1 Teaspoon Nigella Seed (Dry Toasted)

  • 1 Teaspoon Mustard Seed (Dry Toasted)

  • ¼ Cup Dark Brown Sugar (Traditionally this would have used Jaggery, which you can find in Indian stores, but dark sugar works well too)

  • 2 Tablespoons Cooking Oil or Ghee

Instructions

  1. Place the cooking oil or ghee in a saucepan and bring to a gentle heat.

  2. Add the onions.

  3. Season with salt and pepper and cook for 3-4 minutes

  4. Add the ginger, serrano chili and garlic and cook for 2-3 minutes.

  5. Add the dry chili.

  6. Add the sugar and cook for one minute.

  7. Add the mango chunks and the vinegar.

  8. Combine well.

  9. Cover and allow to cook at a gentle heat to your preferred texture. Mango chutney can often be cooked down until it is almost a paste.  I prefer this chunky version.

  10. When cooked, toss through the mixture of mustard and nigella seed.

  11. This chutney can be eaten slightly warm, or jarred to be eaten cold. 

 

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