Mango Chutney
Mango chutney originated in India, where it has been made for centuries as a way to preserve mangoes during the fruit's peak season. (Also a good idea here, as mangoes come into season, get chutney-ing!) It typically combines ripe or unripe mangoes with sugar, vinegar, and a blend of spices like cumin, mustard seeds, and chilli. During British colonisation, mango chutney was introduced to England, where it became a popular condiment and was adapted to suit Western tastes. Today, it's enjoyed worldwide, often served with curries, meats, or as a dip for snacks. I have included Nigella seeds in this version and they do add that extra something.
Not to be confused with black sesame seeds, Nigella seeds have a slightly bitter, peppery flavor with hints of onion and oregano, while black sesame seeds have a mild, nutty taste. Despite their similar appearance, their flavours and uses in cooking differ significantly.
Mango chutney is incredibly versatile and can be used in a variety of ways. Here are some of the best ways to use it:
As a condiment: Serve it alongside Indian dishes like curries, samosas, or pakoras to balance spicy flavors with its sweetness and tang.
With cheese: Pair it with sharp cheeses like cheddar or goat cheese on a cheese board or in sandwiches for a sweet-salty contrast.
In wraps and sandwiches: Add it to chicken, turkey, or veggie wraps and sandwiches for a burst of flavour.
With roasted meats: Use it as a glaze for roasted chicken, pork, or lamb, or serve it on the side as a dipping sauce.
In salads: Mix it with olive oil and vinegar for a fruity vinaigrette, or toss it with grains like quinoa for a flavorful salad dressing.
As a dip: Combine it with yogurt for a creamy dip or spread, perfect for naan bread, crackers, or vegetable sticks.
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Need
- 2 cloves garlic
- 20 Grams fresh ginger
- 20 Grams fresh galangal
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 red chilli (long one)
- 1/2 Teaspoon cardamom seeds
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon ground coriander
- 1 Teaspoon yellow mustard seeds
- 2 Teaspoons Nigella seeds
- 2 Pinches pink salt flakes BUY
- 2 Teaspoons ground turmeric
- 600 Grams fresh mango flesh, chopped
- 250 Grams raw sugar
- 100 Grams apple cider vinegar
Do
- 1
Place garlic, ginger, galangal and EVOO into the Thermomix bowl and chop 3 sec/speed 5.
- 2
Add red chili, cut in half. Chop 3 sec/speed 5.
- 3
Saute 5 min/Varoma/speed 1/spatter guard.
- 4
Add all remaining ingredients and cook 30 min/Varoma/speed 2/spatter guard.
- 5
Tip into sterilised jar and seal. Allow to cool to room temperature before refrigerating. This will keep for several months, up to 6 if kept in pristine condition.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
