published May 12, 2023 Preparing and canning your own homemade mango chutney recipe is shockingly simple! It really is as easy as mixing everything together and pouring it into a jar. That being said, temperature and timing are both important, so be sure to follow this walkthrough precisely to ensure delicious results. Something that I just love about Indian and other Asian cuisines is their affinities for matching spice with fruity sweetness. Consider mango curry chicken, honey chicken, and Thai mango salad — that dance between refreshing fruity flavor and peppery heat is something we just don’t see in most Western dishes. My mango chutney recipe is very versatile and can be used as a dipping sauce, a dollop on the side of spicy or very rich dishes, or even as a sandwich spread (I love it on my sliced chicken with wheat). It’s wonderful topped on a cracker with cream cheese, too! – Locate the Pit. First, hold the mango upright and look for the tallest side. Your pit will be running across that line. – Remove the Pit. Use a small paring knife to slice parallel and as close to the pit as possible. Flip the fruit around and slice down the other side of the pit. You should have two decent halves. Remove any excess fruit and discard the pit. – Slice Into Cubes. Take the two halves and carefully cut vertical and horizontal lines in the mango without cutting into the skin. – Turn & Scoop. Press on the skin side of each mango half to turn it inside out and expose the fruit inside. Use a spoon or a small knife to remove the mango flesh from the skins. – Use and Enjoy. Use your fresh mango cubes to make this mango ice popsicle recipe or enjoy them as is! Love this recipe? Share it with the world on Pinterest.
