Mango Chutney Recipe | The Gracious Pantry | Chutney Recipes (2024)

FAQs

How do I make my chutney thicker? ›

The best way to thicken up a chutney is to add flour. Flour can be added with the spices in-ground or mixed through.

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.

Things to Do With Mango Chutney

Serve with meat, such as chicken, lamb, or pork. We love ours with roast chicken. You can also use chutney thinned with water, to glaze chicken or duck. Serve with cheese, like brie or cream cheese.

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.

In small cup or bowl, dissolve cornstarch in cold water. Stir into chutney until mixture begins to thicken and becomes clear. Microwave 4 to 6 more minutes, until chutney is thickened and clear and no starchy taste remains.

If chutney is not thick enough for your liking, remove a little of the liquid from the chutney and place in a cup. Mix a couple of teaspoons of cornflour with this liquid to make a runny paste. Add to the chutney, stirring, then place back on stovetop and bring to the boil; chutney should thicken up.

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

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.

How do you make homemade thickener? ›

Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency. Test the sauce with a spoon.

Points to remember

Simmer the mixture until the fruit or vegetables have softened and the consistency is thick and syrupy, with no runny liquid.

This vibrant green sauce is often served with chaat or Indian street foods and is delicious in samosas. All four of Sukhi's samosa recipes call for cilantro chutney, adding moisture, spice, and flavor to every bite.

Patak's Chutney, Sweet Mango, Mild | Publix Super Markets.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

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.

According to the recipe you cook the chutney for 30 - 40 mins until it starts to thicken.