Onion Mango Chutney

Onion Mango Chutney Recipe from India | Ingredients and Directions

Region / culture: India | Preparation time: 15 minutes | Cooking time: 1.5 hour | Servings: 10

Introduction

Onion Mango Chutney is a delicious and versatile condiment that adds a burst of flavor to a variety of dishes. This sweet and tangy chutney is made with a combination of fresh mango, onions, spices, and vinegar, creating a perfect balance of flavors.

History

Chutney has been a staple in Indian cuisine for centuries, with each region having its own unique variation. The combination of mango and onions in this chutney is a popular choice in many Indian households, as it pairs well with both savory and spicy dishes.

Ingredients

1 tbsp minced garlic
1 tbsp fennel seed
1 tbsp cumin
1 tbsp mustard
1.5 cups cider vinegar
2 cups light brown sugar
4 cups sugar
3 tbsp grated lime rind
1.5 cups dark seedless raisins
1 qt (946 ml) fresh cubed mango
1 qt (946 ml) chopped onions
1 tsp salt

How to prepare

In a large kettle, combine all the ingredients.
Bring the mixture to a boil.
Reduce the heat and let it simmer uncovered until it thickens, stirring occasionally. This should take about 1.5 hours.
Using a ladle, transfer the mixture into hot sterilized jars.
If desired, process the jars in a boiling water bath for 15 minutes.
Serve the sauce with meats, curried dishes, or open-faced sandwiches.

Variations

Add a pinch of chili powder for a spicy kick.
Substitute mango with pineapple for a tropical twist.
Use green mangoes for a tangier flavor.

Cooking Tips & Tricks

Make sure to use ripe mangoes for the best flavor in this chutney.

- Adjust the amount of sugar and vinegar to suit your taste preferences.

- Store the chutney in sterilized jars to prolong its shelf life.

- Experiment with different spices such as ginger or chili flakes for added heat.

Serving Suggestions

Serve Onion Mango Chutney with grilled meats, curries, or as a topping for sandwiches and wraps.

Cooking Techniques

Simmering, boiling, and canning are the main cooking techniques used in this recipe.

Ingredient Substitutions

Use white vinegar instead of cider vinegar.

- Replace dark seedless raisins with golden raisins or dried apricots.

Make Ahead Tips

Onion Mango Chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Presentation Ideas

Serve the chutney in a decorative jar or bowl for a visually appealing presentation.

Pairing Recommendations

Pair Onion Mango Chutney with grilled chicken, lamb curry, or as a topping for cheese and crackers.

Storage and Reheating Instructions

Store the chutney in sterilized jars in a cool, dark place. Once opened, refrigerate and consume within 2 weeks.

Nutrition Information

Calories per serving

One serving of Onion Mango Chutney contains approximately 100 calories.

Carbohydrates

Each serving of Onion Mango Chutney contains approximately 25 grams of carbohydrates.

Fats

This chutney is low in fat, with less than 1 gram of fat per serving.

Proteins

Onion Mango Chutney contains negligible amounts of protein.

Vitamins and minerals

Mangoes are a good source of vitamin C and vitamin A, while onions provide essential nutrients such as vitamin B6 and potassium.

Alergens

This recipe may contain allergens such as mustard seeds. Please check for any allergies before consuming.

Summary

Onion Mango Chutney is a low-fat condiment that is rich in carbohydrates and vitamins. It is a flavorful addition to any meal.

Summary

Onion Mango Chutney is a versatile condiment that adds a burst of flavor to a variety of dishes. With its sweet and tangy taste, this chutney is sure to become a favorite in your kitchen.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a warm summer day, and I was visiting my dear friend Mrs. Patel in her bustling kitchen. Mrs. Patel was a wonderful cook and always had the most delicious dishes simmering on her stove.

As I walked into her kitchen that day, I was greeted by the tantalizing aroma of spices and herbs. Mrs. Patel was busy chopping onions and mangoes, her hands moving with practiced ease. I watched in awe as she skillfully mixed the ingredients together, creating a fragrant and colorful chutney that seemed to dance with flavor.

"Ah, my dear friend, you have arrived just in time," Mrs. Patel exclaimed, her warm smile lighting up her face. "I am making my famous Onion Mango Chutney today. Would you like to learn how to make it?"

I nodded eagerly, my curiosity piqued. Mrs. Patel was known for her culinary prowess, and I was thrilled at the prospect of learning one of her coveted recipes. She handed me a knife and a cutting board, and together we set to work preparing the ingredients.

As we chopped and diced, Mrs. Patel regaled me with stories of how she had learned the recipe from her own grandmother many years ago. She spoke of the rich history behind the chutney, how it was traditionally served at weddings and celebrations in her hometown in India. I listened intently, absorbing every detail and savoring the connection to her heritage.

Once the onions and mangoes were finely chopped, Mrs. Patel guided me through the process of cooking the chutney. We mixed in spices like cumin, coriander, and turmeric, their heady aromas mingling with the sweetness of the mangoes and the sharpness of the onions. The chutney simmered on the stove, filling the kitchen with a mouthwatering scent that made my stomach growl in anticipation.

After a few minutes, Mrs. Patel declared the chutney ready, and we ladled it into jars to cool. She handed me a spoonful to taste, and as I savored the complex flavors on my tongue, I knew that this recipe would become a treasured favorite in my own kitchen.

Over the years, I have made Mrs. Patel's Onion Mango Chutney countless times, each batch a tribute to the memories we shared in her kitchen that summer day. I have passed the recipe down to my own children and grandchildren, sharing the story of how I learned to make it from a dear friend who taught me the value of tradition and heritage.

As I stand in my own kitchen now, stirring a pot of chutney on the stove, I can't help but smile as I think back to that fateful day with Mrs. Patel. The flavors of the chutney remind me of the bonds we forged and the stories we shared, creating a legacy that will live on through each batch I make.

And as I take a taste of the finished chutney, savoring the sweet and tangy notes that dance on my palate, I am grateful for the gift of friendship and the joy of discovering a recipe that will always hold a special place in my heart.