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

FAQs

How can I thicken my homemade chutney? ›

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

When the chutney has cooked for long enough it should have reduced a bit in volume and be quite thick.

You can substitute mango chutney with apricot preserves or jam. Some peach marmalade can also do the trick. And another option is that you can try to mix some lightly cooked cranberries with a hint of lemon juice.

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.

The recipe makes approx 4 x 200ml jars. I added nigella seeds for more spice and texture but you could leave these out if you don't have any. The chutney will thicken as it cools.

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.

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.

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.

If you have made some spicy tomato chutney and it will not thicken, you need to keep it simmering until the liquid has reduced. If you are asking about green chutney, then adding some fried gram will make it tasty and thick. mainly we thicken chutneys by adding coconut.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Can you get smooth mango chutney? ›

Sharwood's Green Label Smooth Mango Chutney | Ocado.

If you sterilise Kilner or jam jars and fill them with your chutney, the chutney will keep for up to two years unopened in a dark, cool place. Once opened, keep chilled and use within two months.

Chutney is different from a jam, in that jam is traditionally made of fruit, sugar and pectin whereas a chutney adds a more savory element, including ginger, chili, vinegar, herbs and spices. It's sweet but more savory, vinegary and spiced than a traditional jam.

You can fix runny green chutney by adding some fried gram (chickpea lentils) to it. Here is how to do it: Put the fried gram in the blender jar and grind it to a smooth powder. Then add the rest of the ingredients and blend them to a smooth paste.

If the chutney becomes thin, the flavors get diluted. Start by adding just 1 to 2 teaspoons water, while grinding or blending. To thicken, the chutney, you can add about ¼ cup of fresh grated coconut or 2 tablespoons roasted chana dal.

If it appears sufficiently cooked, and has not thickened on cooling, and tastes fine apart from being runny, you can remove the excess liquid. I have had to do this on occasions. I think it depends a lot on the moisture content of your veg. You can bottle the saved liquid to use in bbq sauces.

Check That The Chutney Is Ready For Potting

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.