Mango Chutney

Mango Chutney is the product prepared from washed, clean, sound mango fruits (Mangifera indica L.) which have been peeled and are sliced, chopped, shredded or comminuted, then heat processed with basic ingredients before or after being sealed in containers so as toprevent spoilage.

Chutney is a term applied to a variety of spicy relishes and condiments in Indian cookery. The term itself is an anglicized form of the Hindi word chatni. Sourness, pungency and salt are important aspects of chutney that have major impact on the sensory scores.

Basic Ingredients for mango chutney are nutritive sweeteners, honey, other fruits and vegetables, salt (sodium chloride), spices and condiments (such as vinegar, onion, garlic and ginger) and other suitable food ingredients.

Mango chutney is a delicious accompaniment to any meal. Although traditionally served with papad and other Indian cuisine, the flavor of mango chutney compliments any cheese or cold meat dish perfectly. Homemade mango chutney is much more cost-effective and tasty than a factory-manufactured equivalent, and it only takes an hour to make a three-pound batch.
Mango Chutney

Mango ice cream

Mangos are considered in some cultures to be a food of the gods. Smooth, juicy and utterly delicious, eating a ripe mango is an experience to relish.

Mango ice cream is a tropical delight. It is popular flavor everywhere. The mangos must be very ripe and very sweet. The mango puree should be made just before making the ice cream.

Ingredients for making mango ice cream include:
Ripe mangoes
Half cup sugar/ caster sugar
One cup heavy cream (chilled) or whipped cream
Fresh lemon juice
Mango ice cream

Mango pickles

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both.

Indian pickles play an important role in fruit and vegetable preservation industry. Among the Indian pickles the ones from mango are very popular.

Mango pickles are the traditional export item of India, Pakistan and Bangladesh. The export of mango pickle is directed mainly to Canada the United States, Denmark, Germany and the U.K.

There are three types of mango pickle:
*Sour mango pickles
*Sweet mango pickles
*Dried mango pickles

Peeled or unpeeled raw mango slices are mixed with 10-20% powdered salt to extract some moisture from the slices for 2 months.

A partially ground mixture of spices, including garlic and onions is added to the drained slices. The spices are coriander, fenugreek seeds, nigella, fennel, cumin seeds, powdered turmeric and red chilies. Mango pickles vary mainly in the proportion and kinds of spices used in their preparation.

The ingredients are mixed together and filled into wide-mouthed bottles.  Three days later, the whole mixture is poured into a clean jar and covered with mustard oil. The addition of a small amount of sugar along with the spices produces a tasty blend.

Pickles are considered the permanent part of the food table all over the India and its demand is rising after its production on commercial scale.
Mango pickles

Mango jam

The ripe fruits are peeled and washed after the seeds are removed.

The process for making mango jam is typical of many other fruit jams and is made fruit pulp, with added sugar, pectin, calcium chloride and citric acid.

The proportion of mashed fruits and sugar is: 10 parts mashed fruits and 6 parts sugar.

As the mixture is being cooked slowly to avoid caramelization, calamansi juice is added. 

The mixture is boiled until thick. There are many ways to enjoy mango jams.

Raw jams on raw crackers or cookies make an excellent snack at breakfast or anytime. Raw mango jam will keep in the refrigerator for up to two weeks.
Mango jam