How to Eat Chutney

How to Eat Chutney

Chutney Recipe
Durban in South Africa has one of the largest concentrations of Indian people outside of India and South African Indian food recipes are a source of pride.

How to eat chutney by making your best mango chutney recipe using fresh or frozen mangoes. Chutney is eaten with many meals in South African Indian homes, especially with curries and rice.

Chutney Marinade 

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Use mango chutney in place of relish, mustard, ketchup and salsa. Tropical mangoes are among the sweetest natural foods and contain more sugar than sweet carrots.

Prep time: Cook time: Total time:

What is chutney you ask, popular in South Africa; chutney is a sort of a combination pickle and preserve. It is usually made rather sweetly and very hot, and is eaten with curry and rice. 

Creamy Mango Chutney Recipe

2 cups frozen finely chopped mangoes
½ onion, finely chopped
¼ cup balsamic vinegar
1 cup sugar
1 cup golden raisins
1 tablespoon minced garlic
¼ teaspoon ground cloves
3 cups water

Add all ingredients together, stir well and simmer 30 minutes, stirring constantly. Slowly pour chutney into a 2-quart jar. Allow to cool on the counter.

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Did you know?
Chutneys are best left to mature for a couple of months before eating because the acids from the vinegar soften and the fruit flavours have time to meld and become more complex.


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