Here are three recipes using this chutney: This mango chutney is sweet and spicy and is delicious either as a spread, a dip, or used in cooking a variety of Indian cuisine (for example, I love to add it to my curry sauces, SO good!) It adds an incredible flavor dimension to this mango chutney. Nigella is also commonly sprinkled on naan bread in India and is a wonderful spice to use in any “carb-based” dish. It’s wonderful in curries and it positively transforms breads and potatoes. It’s fantastic! I love to use it at every possible opportunity when I make Indian or Middle Eastern foods. The flavor is really unlike anything you’ve tasted before. Wikipedia describes them as “a combination of onions, black pepper and oregano, with a bitterness like mustard seeds.”
It’s hard to describe the flavor of nigella. Other names for it include black cumin, onion seed and kalonji. What Are Nigella Seeds?Īnother spice that is in this recipe is nigella, which comes from an annual flowering plant native to south and southwest Asia. Fresh mango, sugar and vinegar is added and it is slowly cooked down to a sticky and delicious concoction.
Ginger, garlic and red chilies are sauteed in oil and then cumin, coriander, turmeric, cloves, cinnamon and cardamom are added to coax out their robust flavors.
In other words, finger-lickin’ good! How to Make Mango Chutney The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. Chutneys are endless in variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. This mango chutney recipe is one of our very favorites.Ĭhutney dates back to 500 BC. For best quality, use home canned foods within one year.Our readers RAVE about this mango chutney recipe! Fresh, vibrant, and absolutely BURSTING with flavor, you’re going to love this versatile and wonderfully delicious condiment!Īs a huge Indian food fan I love exploring and creating a wide range of chutneys out of fruits, nuts, vegetables and a whole host of spices. Label and store jars in a cool, dark place. Store screw bands separately or replace loosely on jars, as desired. Remove screw bands wipe and dry bands and jars. Sealed discs curve downward and do not move when pressed. Cool upright, undisturbed 24 hours DO NOT RETIGHTEN screw bands. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface.At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
Cover canner and bring water to full rolling boil before starting to count processing time.