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Lots o' Mango Chutney

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During last year's mango season, I went a little nuts making chutney. I used the recipe in the Gourmet cookbook. I gave a lot of it away, but there's still a lot staring me in the face.

I like to put it on grilled cheddar cheese sandwiches (with bread substantial enough so that it would get soggy). I serve it with grilled or pan-seared pork. I love it with ham. I serve it as a condiment with rice and curried vegetables.

But these ideas aren't enough. I mean, I've got A LOT of the stuff. Any recipes?

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  1. I know it is very 60's but I love it mixed with creamcheese and spread on crackers. Same with hot pepper jelly.

    1. Well you've already discovered my favorite...mango chutney and white cheddar, which I particularly like on brioche.
      Deviled eggs made with curry powder, with a dollop of mango chutney on top.
      Recipe linked below for quinoa salad is great and super simple.
      Sorry none of these use alot...bit by bit.

      Link: http://www.epicurious.com/recipes/rec...

      1. It is a very nice marinade for pork t'loins and chicken. Just roast with the chutney on and enjoy the pan sauce.

        1. Add a little curry powder and a good spoonful of chutney to the mayo you use for making chix salad - good w/ grapes or apples and walnuts mixed in.

          Mix some chutney into cream cheese and spread over a toasted english muffin and broil until bubbly.

          1 Reply
          1. re: bryan

            try it in chicken salad instead of mayo
            use it in a stir-fry
            grilled chicken on focaccia:

            Season chicken with salt, pepper, garlic powder
            cook onions in oiled skillet until tender. Add chicken to the hot skillet & cook through. Mix together 1/4 c mayonnaise and 2T dijon & spread onto focaccia bread. Fill with chicken, onions and mango chutney.

          2. j
            janet of reno

            My husband loves Mango Chutney on grilled hallibut. It does work.

            1 Reply
            1. For a party:

              Put a large log of goat cheese on an atractive platter and pour the mango chutney over it.
              Surround with crackers.


              1 Reply
              1. re: PamelaD

                This sounded so good I had to rush out and buy some mango chutney and try it. Delicious.

              2. layered with sliced ripe tomatoes and left, covered, at room temp for a half hour before serving. great as an accompaniment to just about everything.

                1. Would you share the recipe? I'm busy pigging out on fresh manila mangoes now & would love to make some chutney, as I dread the end of the season. These are so much better than the green latin mangoes.

                  You could try adding it to a bowl of rice & yogurt. Then add whatever else seemed to go - ham, cukes..whatever. Top w/scallions & cashews.

                  1. I'm chiming in with another request to share the recipe - I really want to do some canning this summer and chutney is high on my list. Thanks!

                    1. During summer we eat lots of chutney with grilled foods, particularly lamb and pork. In winter we eat it with curries. I make batches of chutney in winter, my last lot included apricot chutney and tomato chutney (great recipe in the new Joy of Cooking). It will keep well thanks to the vinegar content so I don't worry about having too much. It will all be eaten some time.

                      1. I put mango chutney on baked potatoes, with whatever kind of cheese I have around (usually cheddar but sometimes sharp or smoked gouda), some yogurt or sour cream, and maybe some tamarind chaat condiment from the Indian grocery.

                        1. in a peanbut butter sandwich. yum.

                          mixed with cottage cheese. thinned with yogurt to make salad dressing. as a binder in patties and loaves (esp. when making lentil burgers).

                          1. I can sympathize with your having "Lots o' Mango Chutney"; so do I. Today I made up a recipe that purportedly made 6 half-pints. I have friends and relations who like it so I doubled the recipe: 6 for me, 6 for gifts.

                            I ended up with EIGHTEEN half-pint jars, ran out of jars and had to refrigerate enough of the plaguey stuff to fill another 4 jars easily. Almost TWICE the expected amount!

                            How could they possible have been so far off on how much the recipe made? ALL I added to the ingredients was two Granny Smith apples a bit past prime eating.

                            They didn't specify those smaller mangoes, whatever they're called. They said "5-6 mangoes" and I used 12 for the doubled recipe.

                            1. block of extra sharp cheddar cheese...top with chutney and sprinkle with thinly sliced scallions...yummy!

                              1. Hmmm...You're talkin one of my very favorite ingredients here...There is no better addition to a chicken salad that I know...Also, absolutely love it on a cream cheese spread...Great on a turkey or chicken sandwich...Fabulous topped on a wheat cracker with a great cheddar cheese...In my book, mango chutney RULES!!!!!!

                                1. For a dessert, use it on top of warm rice pudding.

                                  1. Mango chutney lovers, I just posted this on another thread, but thought some of you might be interested. (Hope this isn't against the rules?)

                                    I love mango chutney and have been testing various recipes for at least 10 years. All were OK but not "make over & over again"--too vinegary, too sweet, overspiced, something.

                                    Yesterday afternoon I made a recipe I found by googling and loved the looks of because of the amt. of fresh citrus it calls for.

                                    If you'd like to make some this year before the mangoes go out (the season is roughly Dec.-May and they're a great buy now) read the recipe and my glowing review at http://www.cookingcache.com/dips/majo...

                                    Do note that (1) I cut the brown sugar in half, (2) it makes (or did for me) almost TWICE as much as it says--in this case a welcome bonus!

                                    1. Use it as a topping for a melted brie quesadilla. Cut in wedges and serve as an appetizer.

                                      I also use it as a topping for macademia crusted chicken or fish. Obviously with coconut shrimp.

                                      The thread about ice cream got me curious. Somehow mango chutney ice cream appeals to me. Now that I think of dairy and chutney how about mixing with cream and tossing with pasta? Or mixing with sour cream and making a dip? Mango chutney topped cheesecake for dessert, or topping goat cheese cheesecake as an appetizer...Or thinning it with chicken stock or citrus juice and making a stir fry sauce with it? Or whizzing it in a blender and making a coulis that you spoon over poundcake or ice cream.

                                      Also, wondering the remainder you have in the refrigerator, can it be frozen?
                                      Yumm, I think I'll make chutney.

                                      1 Reply
                                      1. re: Pate

                                        I wonder the same thing. I solved the problem by giving it (about a qt.) to a grandson who has an elegant little wine bar/small plate meals bistro here in town. He was overjoyed.

                                        This recipe is REALLY good, I repeat, even before it's had time to season a bit. Very fresh, multi-textured, beautiful consistency if cooked the right amt. of time and mangoes of different ripenesses.