Mango Season is back in Mombasa! 💃💃💃 I’m crazy about Mangoes. It’s a joy walking in the market and picking Mangoes that you can eat with a little salt and chilli;that you can cut up in stripes and use in salads; that you can cook with or make condiments with.

Chutneys are fruit, vinegar and sugar cooked down to reduction. Cooking down to reduction is the process of thickening and intensifying the flavours of a liquid mixture such as a soup, juice or sauce by simmering or boiling. The making of fruit Chutney (Indian:Chatni) originally started in India during the colonial era and it fast spread through the English speaking colonies of the Caribbean Islands where the chutney is a very popular condiment for their animal proteins.

So making Chutney is pretty easy. And trust you me, it goes well with many dishes. That sweetness it adds to dishes is not really necessarily conventional but it works awesomely.

Let’s make some Chutney now, shall we?

You will need:-

1 Ripe Mango, chopped 

1 Medium Sized Onion, chopped 

2 tablespoons of White Vinegar 

2 tablespoons of Sugar 

1 teaspoon of Chilli powder 

1 teaspoonof Garlic powder 

1 tablespoon of Raisins or Sultanas 

1/2 teaspoon salt 

1 cup water

Place water, vinegar and sugar in a pot to boil.

Add Mango, Sultanas and onions. 

Let it boil on high heat.

Reduce the heat once it starts getting bubbly and syrupy. 

Take off the heat and let it cool. If you want it a little bit thicker you can let it simmer for a few more minutes to reduce the liquid further. 

Once it has cooled Down, you can store it as it is in a jar or as in my case, blend it up to smoothen it before storing in a jar and refrigerating. 

Your can use Mango Chutney:-

1.As a Sandwich spread/boosted. 

2.On your Chicken, Lamb or Pork.

3.In your Indian style curries 

4.As a dip sauce.

Make some this holiday season. 


One thought on “MANGO CHUTNEY 

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