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

FAQs

What does vinegar do in chutney? ›

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

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.

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.

How to serve mango chutney. 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.

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.

Apple cider vinegar and white vinegar make good substitutes for one another in most cooking applications, but the former is significantly more tart. In many cases, you can also use these vinegars as substitutes for other types of vinegar.

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.

Jams and chutneys are made by boiling the fruit and other ingrdients together until setting point is reached (for jams) or the mixture is suitably reduced (for chutneys). The warm mixture is then poured into warm sterilized jars and sealed either with a lid or wax paper plus a cellophane wrapper.

It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth. The Kilner® Preserving Pan is perfect for this.

It is mainly used as a side dish in lunch and breakfast recipes. It is spicy and tangy in taste. Mango chutney goes well with hot and piping steamy rice, curd rice, roti, Indian breakfasts like dosa. It can be applied to Bread aswell like butter.

Can you freeze mango chutney? ›

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.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally.

How Long Does Chutney Last? Whether it's mango, pineapple or another flavor, unopened chutney can stay in your cupboard for up to a year. After the jar has been opened, store the chutney in your fridge for up to two months.

Sharwood's Green Label Smooth Mango Chutney 360g.

So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.

What makes canned chutney safe? The acidity from the added vinegar and the natural acids of the fruit prevents growth of several spoilage and pathogenic bacteria, molds, and yeasts. Cooking the mixture to concentrate it lowers available moisture that is needed for microbial growth.

Chutney is a savoury condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have travelled the globe, collecting a twist in every country to suit local tastes.

Ideally all chutney should have some time to mature in a cool, dry place away from bright light. Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary".