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How to Make Dark Mango Chutney

Updated on January 31, 2011
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Looking for an English style mango chutney (similar in style to Branston Pickle) well look no further, because this recipe is, I guarantee, the best…

My mom’s been making this for years and I’ve been asking her for the recipe for about as long as she’s been making it – and at long last…here it is!

Making chicken breast or simple pork chops for dinner? Not sure what to serve alongside and feeling uninspired at the thought of sauce creation? Well, here’s your answer…a little mango chutney in the fridge at the ready and you’ve got a fantastic accompaniment to whatever on your stove!

This is great on the dinner table – but if there’s one area where it just can’t be beat…it’s on a cheese sandwich.

  • Take some sharp old cheddar, a little lettuce, some slivered onions slices, some thick buttered whole wheat bread and a generous spoonful of mango chutney and you’ve got an amazing sandwich.

Dark Mango Chutney Recipe

  • 5 or 6 good size mangoes peeled and cut into chunks
  • 1 Tbsp salt
  • 1/3 cup tamarind
  • 1 six inch piece of fresh ginger root peeled and finely chopped
  • 2 or 3 dried chilies or 1 tsp dried chili (this can be varied according to how hot you desire your chutney)
  • 2 cups cider vinegar
  • 3 cups brown sugar
  • 1 tsp ground allspice
  1. Cover the dried tamarind with cold water and let it steep for about an hour. After the hour’s up, you should have a thick brown liquid. Throw out the solids and reserve this now very sour tamarind ‘juice’
  2. While you’re waiting for the tamarind to steep, add the mangoes to a mixing bowl and sprinkle 1 Tbls of salt on top. Let this sit for an hour and when the hour’s up, drain off any liquid that has accumulated
  3. In a sauce pot, combine the tamarind liquid, the mangoes, the fresh ginger root, the chilies, the cider vinegar, the sugar and the allspice.
  4. Turn the heat to medium and bring it a simmer and then simmer over medium heat for at least 1 hour or until it thickens sufficiently (I usually find it takes longer). It will thicken when it cools a bit more but you want it fairly thick when you take it off the heat.
  5. Ladle into clean jars (washed in dishwasher or placed in boiling water) and seal.
    This will keep in the fridge for 2 to 3 months.

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    • Blond Logic profile image

      Mary Wickison 

      7 years ago from Brazil

      We have moved to Brazil and I miss Branston pickle. I know that sounds sad. I also miss cheddar cheese. But daily sun makes up for it. I look forward to making this recipe.

    • The Pink Panther profile image

      The Pink Panther 

      7 years ago from Sydney, Australia

      Mango chutney is just delicious! Thanks for sharing!

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