Mango and Tamarind Chutney Overnight Mango Chutney Sweet Mango Chutney
Mango and Tamarind Chutney
1/2 cup packed dried tamarind pulp (see note) 2 1/2 cups water (divided) 3 pounds unripe, half-ripe,
or part unripe and part ripe mangoes 1 cup onions, cut in 1/4-inch dice 1 cup golden raisins 1 cup
dried currants 4 tablespoons minced fresh ginger, or more to taste 3 cloves garlic, minced Grated
peel (colored part only) of 1 lemon (2 teaspoons) 2 cups firmly packed brown sugar
2/4 cup granulated sugar 2 tablespoons mustard seeds 1 tablespoon salt 2 teaspoons crushed red
pepper flakes; or 2 dried hot peppers (21/2 to 3 inches long), seeded, then crumbled; or 1
tablespoon finely minced fresh red or green chilies (increase any of these if you are sure you
want a hotter chutney; see note) 2 teaspoons ground cinnamon
3/2 teaspoon turmeric
4/4 teaspoon ground cloves
5/4 teaspoon cayenne pepper, or more to taste 1 1/2 cups distilled white vinegar (at least 5
percent acidity)
Makes 6 to 7 cups This mango chutney is quite spicy and delightful. If you are unable to obtain
tamarind, read about the appropriate substitution below. Crumble the tamarind into a small bowl and
stir in 11/2 cups water; let the tamarind soak for at least an hour while preparing the remaining
ingredients.
Peel and dice the mangoes, cutting them into small pieces for a jam-like chutney, or into 1/2-inch
or larger dice for a chunky mixture. Place the pieces in a large nonaluminum pot. Add the onions,
raisins, currants, ginger, garlic, lemon peel, brown and granulated sugar, mustard seed, salt,
crushed red pepper flakes, cinnamon, turmeric, cloves, cayenne, vinegar, and the remaining 1 cup
water. Stir the mixture and let it rest until the tamarind "juice" is ready, up to several hours.
When the tamarind pulp is very soft, strain the liquid through a sieve, pressing it to remove all
possible liquid and any pulp that passes through. Discard the pulp remaining in the sieve. Add the
liquid to the chutney mixture.
Set the pot over medium heat and bring the ingredients to a boil. Lower heat to a simmer and cook,
uncovered, stirring often, until the mango and onion pieces are translucent and the chutney has
thickened to the consistency of preserves, 1 to 2 hours depending on the firmness of the fruit. (The
chutney will thicken further in the jar, so don't reduce it too much.) If the chutney threatens to
stick before the mango pieces are translucent, add a little water. Meanwhile, wash 4 pint or 8 half-
pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Remove the chutney from the
heat, cool a sample, and taste it for tartness, sweetness and degree of hotness. (The overall flavor
is elusive at this point, but these factors can be judged.) If you wish, add a little more vinegar,
sugar or cayenne.
Reheat the chutney to boiling. Ladle the hot chutney into 1 hot jar at a time, leaving 1/4-inch head
space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process
either size jar in a boiling-water canner for 15 minutes (20 minutes from 1,000 to 3,000 feet; 25
minutes from 3,000 to 6,000 feet; 30 minutes above 6,000 feet).
Note: Check the specialty produce section of your supermarket for dried tamarind pulp; it generally
comes packed in a plastic pouch. If tamarind isn't easily obtainable, substitute 1/2 cup
strained fresh lime juice plus 1/2 cup water for the tamarind and its soaking water.
Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
From "Fancy Pantry" by Helen Witty
Overnight Mango Chutney
3 cups mango, peeled, seeded and cut into strips about 1/2 inch thick and 3-4 inches long (about 3
mangoes; if not quite ripe, so much the better) 2 cups firmly packed brown sugar 1 cup malt vinegar
or white wine vinegar (at least 5 percent acidity) 1 cup lime juice (6 to 8 small limes) 1 cup
raisins (golden look prettiest)
1/2 cup peeled, chopped fresh ginger 1 cup chopped onion 1 tablespoon salt 2 cloves garlic, minced 2
tablespoons mustard seeds 2 teaspoons hot red pepper flakes 4 whole cloves 1 1-inch stick
cinnamon, broken up
Makes about 4 half pints In a large, nonaluminum pot, combine the mango, brown sugar, vinegar, lime
juice, raisins, ginger, onion, salt and garlic. In double thickness of cheesecloth, tie up the
mustard seeds, red pepper flakes, cloves and cinnamon; add to pot. Bring the mixture to a boil and
simmer, stirring occasionally, for 15 minutes, covered. Let the mixture cool and then refrigerate
overnight to plump the fruit. The next day, wash 4 half-pint jars. Keep hot until needed. Prepare
lids as manufacturer directs. Cook the refrigerated mixture gently for 15 minutes without a lid, or
until thoroughly heated and thickened. Ladle hot chutney into 1 hot jar at a time, leaving 1/4-inch
head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.
Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 3,000 feet; 25 minutes at
3,000 to 6,000 feet; 30 minutes above 6,000 feet).
Adapted from "Fine Preserving" by Catherine Plagemann
Sweet Mango Chutney Goan recipe
250 grams half-ripe mangoes (i.e. still firm) 2 ripe mangoes 10 Tbsp sugar 2 inch piece ginger 12
cloves garlic
2/2 tsp salt 3 tsp chilli powder
3/2 cup vinegar
Peel and cube the half-ripe mangoes. Mix with the sugar and set aside for an hour. Peel and chop the
ripe mangoes. Grind the ginger and garlic with a little of the vinegar. Add to the sugared mangoes
along with the salt and chilli powder. Cook over a low heat until the cubes mangoes are tender. Cool
and bottle.
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