Recipe for Upcycling Mango Chutney
Upcycling a mango chutney allows you to create a one-of-a-kind condiment tailored to your personal taste preferences.
Equipment
- Measuring spoons
- Chopping board and knife
- Heavy-bottomed saucepan
- Long-handled spoon for stirring
- Ladle
- Jam Funnel
- Clean, sterilised glass jars with sealable lids
Ingredients
- 1x230 g shop-bought mango chutney
- ¼ red onion
- 2 cloves garlic
- 1 inch fresh ginger, minced
- 1 tbsp oil
- 2 tbsp white wine vinegar
- 2 tbsp Worcestershire sauce
- ¼ tsp chilli flakes
- salt to taste
Instructions
- Clean and peel the garlic, ginger and onion. Rough chop these.
- Place the garlic, ginger and onion in the blender and blitz into a smooth paste.
- Add the oil to a saucepan and place over medium heat.
- Add the spice paste and stir until softened and cooked. (Turn down the heat if this is cooking too fast - you do NOT want this to brown.)
- Empty the jar of mango chutney into a medium-sized saucepan over low heat. Stir until well combined with the spice paste.
- Add the white wine vinegar, Worcestershire sauce and chilli flakes to the saucepan, stirring continuously to incorporate it into the chutney mixture.
- Taste the chutney and adjust the salt and chilli according to your preference. If you desire a thinner consistency, add a splash of water and stir well.
- Allow the chutney to simmer on low heat for 5-10 minutes, stirring occasionally, to let the flavours meld together. The chutney should also thicken.
- Once it reaches your desired consistency, ladle the mango chutney into your prepared jars(s), and seal them. Then let them cool at room temperature.
- While you can use it sooner, it would be good if you could let the chutney stand for 2-3 days at least so that the flavour develops further.
- Once cooled, store it in the refrigerator.
- When properly stored, it should last for up to two-three weeks. Always check for signs of spoilage such as an off smell, mould growth or changes in texture and taste before consuming. If you suspect your chutney has gone bad, discard it and make a fresh batch.
Notes
NOTE: Nutrition facts do NOT, and cannot, include the nutrition information that is part of the foundation shop-bought or homemade preserve being upcycled. Please refer to the relevant information on the jar/bottle that you choose. The approximated nutrition information here only refers to the added ingredients.
Top Tips for Upcycling a Jar of Mango Chutney
Transform an approximately 230g jar of store-bought mango chutney into a flavourful, homemade condiment with an easy upcycling recipe. The addition of fresh garlic and ginger, along with a blend of spices and white wine vinegar, enhances the taste and gives it a unique twist.- Start by tasting the original chutney to determine its flavour profile and identify which ingredients you'd like to add or enhance.
- Use fresh ingredients whenever possible to improve the overall quality and taste of your chutney.
- Experiment with different spices, herbs and fruits to create a unique flavour combination.
- You may consider turning up the volume of the mango flavour with some mango juice. Or cooking the chutney with some added fresh or frozen pieces of mango. You can either blend the additional mango or leave some pieces in the chutney for texture.
- Remember that a little goes a long way – start by adding small amounts of new ingredients and adjust as needed.
- When time allows try to complete the upcycling of this mango chutney up to a week before you plan to use it. This allows the flavours to develop and mellow.
- You can freeze portions of your mango chutney in an airtight container or freezer-safe bag for a month or two. Thaw it in the refrigerator before using it.
5 Flavour Options for Upcycling Mango Chutney
1. Tropical Twist
Add diced pineapple (+/- some pineapple juice) and grated coconut (and carrot) for a tropical spin on your chutney.2. Spicy Kick
Mix in some chopped jalapenos (or your favourite chilli) or red chilli flakes for a welcome kick of heat.3. Savoury Delight
Incorporate blended onions, garlic, and ginger to enhance the savoury notes of your chutney. See the recipe below.4. Citrus Burst
Stir in some grated lemon, lime or orange zest and a squeeze of fresh citrus juice for added tanginess. A welcome balance to the sweetness.5. Berry Fusion
Combine your mango chutney with chopped cranberries or gooseberries for a fruity and colourful twist. These naturally tart berries also counter the often prominent sweetness of shop-bought mango chutney.Ways to Enjoy Your Upcycled Mango Chutney
- Use as a dipping sauce for appetisers like samosas, spring rolls, or grilled vegetables. Or as a chutney option on a cheeseboard.
- Spread it on sandwiches, wraps, or burgers for a unique and flavourful addition.
- Mix it into rice or grain dishes, or with steamed vegetables for an instant boost of flavour.
- Serve alongside grilled or roasted meats and fish as a tasty accompaniment.
- Serve as part of a spicy curry meal.
Nutrition
Calories: 185kcalCarbohydrates: 13gProtein: 1gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 462mgPotassium: 391mgFiber: 1gSugar: 5gVitamin A: 179IUVitamin C: 9mgCalcium: 59mgIron: 2mg
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.
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