[sunnylottie]

I made a huge batch of Mango Chutney and I had to throw it all out! I used normal white vinegar. Was that wrong?
Could anyone give me a recipe for this
Many thanks

[WG.]

Why did you throw it out?

White vinegar is fine.  5% or 6% acidity.

[sunnylottie]

5% - The chutney is far too vinegary. Not sweet at all! It was so watery when I made it, I cooked it for about 2 hours to get it to reduce! What did I do wrong :oops:

[WG.]

What did I do wrong :oops:

You didn't wait a month.  3 months or 6 months is even better.

Can you post your recipe ingredients please?

[Ice]

This is a Madhur Jaffrey recipe so it doesn't get more authentic than this.
2 Large green mangoes
2tsps salt
2-4 cloves garlic, peeled
1 inch fresh ginger, chopped
12 floz cider vinegar or distilled white vinegar
14 oz granulated sugar
4 tbsp golden sultanas
half tsp ground turmeric
1 tsp cayenne pepper

Peel mangoes and cut into 2 inch dice.  Sprinkle 1tsp sat over and leave for 24 hours.   Drain and pat dry.  Put garlic and ginger into processor with a little vinegar.  In a large pan combine the vinegar, sugar, sultanas, turmeric, cayenne, 1 tsp salt and the ginger and garlic paste..  Simmer uncovered for 15 minutes or until slightly thick.  Put in the mango pieces and simmer again, stirring.  Cook for 20-30 minutes until the mango looks translucentand the chutney has thickened some more.Check seasoning and pour into sterilised containers.

[WG.]

I always reckon on approx 1oz sugar to 1 fl oz vinegar. Yup.

By the way, sunnylottie, you weren't expecting it to taste like that sugary cr*p they serve with poppadums down at the Indian restaurant were you?

[sunnylottie]

I feel really stupid. Was I meant to leave it a few months. I only made it on Sunday!  :oops:
The recipe I used was
4 mangos
4 cloves garlic
1lb caster sugar
2 baking apples
1 tbsp mustard powder
1tbsp grated ginger (but I used ground ginger)
1 pt of white wine vinegar (but used malt white vinegar)
1 tbsp cayenne pepper

I was expecting it to taste really sweet, just like the shop brought one.
I did save 2 jars of mango chutney and just opened one, it does taste a little bit better, but still really vinagery. Will this settle.

I have brought more mangos, but I needed to know where I went wrong before I did another batch. I will use the recipe that has just been posted next time.

Thanks everyone  

[WG.]

You've got the same "approx 1oz sugar to 1 fl oz vinegar".  Malt vinegar is fine.  I really would suggest fresh root ginger though - quite unlike ground ginger.

Follow one or other recipe.  Boil it until thickened.  Bottle and WAIT.

You can always sweeten it before serving if it is too sour for you.

[sunnylottie]

Thank you everyone for all your help.

I am going to make another batch anyway (as I have the mangoes) but I will use fresh ginger next time(I am not a fan of ginger). I will store the other batch for a few months (it can have its first outing at Easter!)

[chrissie B]

when i do  chutney i just follow the recipe loosely and tweak it a bit not had any problems so far fingers crossed .
how long does the mango chutney last and how do you know when the mango is usable , Ive bought them in the past and they have sat in the bowl for ages then you look one day and its gone off so and buying tips would be good .
Chrissie b

[sunnylottie]

I have just made the batch using Ice Hockey Mad recipe and its really nice, still a bit vinegary but I am sure this will be ok when I rest it for a couple of months.  

[Ice]

Like a good woman, it gets better with age.

[apricotnelli]

Looks great will have to try one of them as just got donated a box of unripe mango by my local veg box people  on the grounds that I would probably know what to do with them.  Has anyone tried the uncooked Indian kind.  Saw a few recipes on the web....

[Grasshopper]

I make a marrow chutney and I defy anybody to taste the difference between it and mango chutney. I'll post the recipe if anyone is interested.

[MoreWhisky]

yes please Grasshopper i wanna make some of that