As far as I'm concerned, mango chutney is the perfect way to finish off a Soul Food meal. Whether you eat a rice dish or go for fried meat or fish… a good spoonful of mango chutney just gives it that little bit extra!
The origin of this chutney is of course in India. You can also find mango chutney in Suriname and on the English-speaking islands in the Caribbean. Not surprising of course, because it is also so tasty. With this recipe you can make a well-balanced version of the chutney. It is sweet, sour and spicy.
Of course you can vary endlessly with the recipe. Do you like extra hot? Then add some more Madame Jeanette pepper. And do you like a slightly sweeter mango chutney? Then you can put one less pepper in it. easy!
Prefer a video of the mango chutney?
In the video below you can see how I make the mango chutney in 30 seconds:
This recipe makes a big pot of mango chutney, at least enough for 8 servings.
- 3 firm mangoes
- 2 Madame Jeanette peppers (to taste!)
- 2 tbsp (sunflower) oil*
*or use peanut, rice or soy oil
- 50 ml of vinegar
- 1 onion, chopped
- 2 cloves of garlic, pressed
- 1 the masala spices
- a pinch of cinnamon
- ½ tl of salt
Preparation of mango chutney
Peel the mangoes and cut them into small cubes. Finely chop the Madame Jeanettte peppers. I prefer not to use the pepper seeds in this recipe.
Now take a saucepan and heat the oil in it over medium heat. Saute the pieces of onion, the crushed garlic and the pieces of Madame Jeanette pepper until the onion is translucent. This takes about 5 minutes.
Then add the vinegar, salt, cinnamon and masala spices and stir until the onion pieces are coated with the spices. Then add the mango cubes to the pan and stir everything well again.
Heat the mixture until it boils. Then lower the heat and let the mango chutney simmer gently for 10 minutes. Make sure that the chutney does not get too dry and stick to the bottom. In that case you can add a tablespoon of water.
After about 10 minutes, the mango chutney is ready and you can scoop it into a large pot (or several small pots!). Let the chutney cool to room temperature and then put it in the fridge.
TIP: Don't plan to eat the chutney right away? Then pour a layer of oil over the chutney in the pot. This way it will stay good for at least a week!