As Per Request - Mango Chutney Recipes

I gave my friends and family bottles of home-made mango chutney for Christmas last year. As the gracious recipients gradually finish off their bottles, many have requested the recipe because they're hooked! So, as per (many) requests, here they are. All recipes have been slightly adapted from the sources I obtained them. I have included references/links throughout.

Some of the finished chutneys ready for eating :)

Kokub's Green Mango Chutney From Pakistan

Ingredients

4-6 green mangoes, peeled, seeded, cut into strips
3cm piece fresh ginger, peeled, chopped
3 cloves garlic, peeled
1 or 2 cups white sugar
1teaspoon salt
1/2 teaspoon dried chilli flakes
1 teaspoon cumin seeds
2 cardamom pods
4 cardamom seeds
1 cinnamon stick
5 whole cloves
1 cup white vinegar
5 black peppercorns, crushed

Preparation 

1. Place the mango into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste and add to the mangoes. Stir in the sugar, salt, chilli flakes, cumin, cardamom pods and seeds, cinnamon stick, pepper and cloves. Add the vinegar, cover and leave to stand at room temperature overnight.
2. The next day, place the pot over medium heat and cook, stirring occasionally for about 30 minutes or until the mixture begins to thicken.
3. Sterilise jars by placing them in a pre-heated oven to 200degrees celcius. Place the jars on a baking tray and slide the tray in. Close the oven door and leave for 5-10 minutes. Remove the tray and handle the jars carefully with an oven mit.
4. Fill the jars immediately (while still hot) with the hot mango chutney mixture right to the tops of the jars and put the tops on. As the jars cool the seals on the lids will form.

I experimented with adding banana to this recipe in one of my chutney batches and it came out delicious! 
This recipe came from here.

Chilli Mango Chutney

Ingredients

1 1/4 kg firm mangoes (approx 7 medium)
2 1/2 cups sugar
1 cup white vinegar
1/2 cup crushed hot chilli
1 medium onion (peeled and diced)
1/4 cup fresh grated ginger
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice (pimento)
2 cloves garlic (grated or minced)

Method

Peel mangoes and cut the cheeks into medium sized portions.
Place in a suitable pot, together with all other ingredients and mix well.
Cook at medium heat until mixture thickens (between 30 to 60 minutes).
When required texture is reached, spoon into hot (sterilised using the method above) jars and seal.
Ready to eat right away but will further improve with age.

Adapted from M.W & C.A Gale (2006),'Old Style Pickles & preserves - Recipes from Catha's Kitchen'. www.bushbutchersbible.com

Mango Chutney (Indian Style)

Ingredients

2kg mangoes (peeled and cut into large pieces)
3 firm bananas (peeled and chopped into rounds)
1 1/4 litres white vinegar
1 3/4 kg white sugar
1 onion (peeled and finely chopped)
1/4 kg dates (stones removed)
3/4 cup sultanas
1/2 cup lemon juice
1/4 cup lime juice
3 heaped teaspoons salt
3 birdseye chillies - diced
1 teaspoon ground nutmeg

Method

Set aside the sugar and lime juice.
Place all other ingredients into a large pot and mix thoroughly. Let stand for about 3 hours. Transfer the pot to the stove and bring contents to the boil. Reduce heat slightly and simmer until tender - stirring regularly.
Stir in the sugar and lime juice and continue to simmer until the chutney thickens.
Spoon into hot, sterilised jars and seal immediately.

Ready to eat in five days but the longer it matures, the better.

Adapted from M.W & C.A Gale (2006),'Old Style Pickles & preserves - Recipes from Catha's Kitchen'. www.bushbutchersbible.com
 

Chilli Chutney (VERY HOT!)

Ingredients

125ml peanut oil
450g chillies
4 tablespoons cumin
2 tablespoons turmeric
1 teaspoon salt
30g ginger, grated
3 tablespoons brown sugar
125ml white wine vinegar

Preparation

1. In a saucepan, gently fry the chillies, cumin, turmeric, salt and ginger for about 15 minutes in the oil.
2. Add sugar and vinegar then cover and boil for 10 minutes stirring occasionally.
3. Place into hot, sterilised jars and seal immediately.

Adapted from here.

I hope you have as much success as I did with my chutneys. I wish mangoes were still in season because I would be making more chutneys for sure!!!