This Recipe Proves Homemade Mango Chutney is So Worth It (2024)

FAQs

What can be used instead of mango chutney? ›

You can substitute mango chutney with apricot preserves or jam. Some peach marmalade can also do the trick. And another option is that you can try to mix some lightly cooked cranberries with a hint of lemon juice.

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.

Points to remember

Simmer the mixture until the fruit or vegetables have softened and the consistency is thick and syrupy, with no runny liquid.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Mango jam predominantly features the sweetness of ripe mangoes, sugar, and perhaps a dash of lemon juice. It's simple and focuses on the fruit's unadulterated essence. Conversely, mango chutney is a more complex affair, an exotic medley of sweet, tangy, and spicy flavours.

Lemon and orange. Avoid mangoes with citrus fruits or those that taste sour as it can interfere with the pH balance of the body.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Our answer

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

How do you reduce bitterness in chutney? ›

Add more yogurt, coconut milk, or even plain water to mellow out the bitterness and achieve a more balanced flavor. Blend or Process Well: Ensure that you blend or process the chutney thoroughly to achieve a smooth texture. Sometimes, bitter flavors can be concentrated in fibrous or coarse parts of the ingredients.

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

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.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

Not really. Chutneys are made to be served with savory dishes, whereas jam is made to be eaten with sweet desserts. However, there is one situation where one could replace the other. If the recipe calls for either chutney or jam as a glaze for a joint of roast meat, for example, you could substitute one for the other.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

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.

One obvious example is Mango chutney V Mango Pickle. Mango Chutney is made from ripe or overripe mangoes, while mango pickle is made from underripe hard green mango – both are delicious with a Praveen Kumar Frozen Curry though!