Quick Goan Mango Chutney / Goan Sweet Mango Chutney / No grinding of spices / गोव्याची मँगो चटनी 

@@cjjjj7163 you're most welcome. And thanks for your appreciation.

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Thank you so much, Pushpa, for appreciating my brinjal pickle. But I'm sorry, I don't have a recipe for fully ripe mango. If I come across such a recipe, and i try it out myself, I'll surely post it. But do try this recipe for half ripe mango pickle / chutney. It is really very tasty.

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You're so welcome! Thanks for the appreciation and so glad you tried out my recipe and liked it.

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Thank you, Rufina. As soon as I've perfected a recipe for a chutney with pineapple, I'll certainly upload it on my channel.

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Thanks for your appreciation, Jerry. This chutney has a distinctive and traditional taste. The readymade pickle masalas are salty and have a different mix of spices which won't be suitable for this recipe at all. So please add the chilli powder, reduce the quantity by 1 tsp if you want. And yes, you could add a little oil , but not more than 2 -3 tbsp. This is a chutney and too much oil will spoil its taste.

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So glad you tried out my recipe, Jyotsna, and you loved it. Thanks for the appreciation.

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Thanks, Rahul.

Hi Saundra! Glad you liked the recipe. But remember the mangoes shouldn't be fully ripe. They should be half-ripe.

A warm welcome to my channel! Thanks for deciding to try out my recipes.

Thanks, Jasbir.

So glad to hear that, Jocyleen. And God bless you and your loved ones too.

Good evening Veena, On top of d chutney is there need to put oil. ( for preservation) Or leave it as it is. Thanks

@@jocyleenfernandes578 , you don't need to add any more oil on top of it.

@@jocyleenfernandes578 , you don't need to add any more oil on top of it.

Good Morning Veena, U always help me. Thanks a lot.

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Thank you so much for the appreciation, Luciana. I assure you, you'll love the mango chutney.

I don't yet have a good recipe for this, Philomena.

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Thank you so much, Jessie.

Thanks for the appreciation Bren. No, I wouldn't suggest using palm jaggery as it would change the taste somewhat and also add a blackish-brown colour to the chutney and give it a less appetising look. If you don't mind that, you could consider using palm jaggery. In my opinion, cane jaggery or sugar are better options.

In brinjal pickle I used the goan black jaggery and it turned superb. Anyways I will try it with palm jaggery for healthy option

@@brenferns998 , glad to hear that. I don't know if you meant you'll use cane jaggery the next time. But black jaggery is also called palm jaggery as it is made from the sap of the coconut palm. They're both the same thing.

Yes

Yes, Blossom, you can. And thanks for the appreciation.

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You're most welcome, Maria. And thanks for the appreciation. And yes, I already have a miskut recipe on my list of requested videos and will most probably post that video sometime next month.

Appreciate your quick response. Awaiting the recipe. God bless you abundantly.

@@marianoronha6003 , my pleasure. God bless you too and your family.

Laura, unfortunately, I'm not familiar with this recipe.

Thank you, Nita, for the love and support.

Good morning, Jocyleen. Thanks for the appreciation. And yes of course, you can certainly use jaggery.

@@PataCake will the texture of the chutney be compromised if jaggery is used.

@@MF-lj6se , no it won't. You can use jaggery in place of sugar. But palm jaggery would add an odd taste to the pickle. Use regular cane jaggery.

You're welcome, Carmeline. What I have shown is a traditional 'mango chutney'. I made it based on memories of having tasted this as a school girl during the summer holidays in Goa and then in later years too. My aunt used to hire Kunbi ladies (very sweet-natured and hardworking) to chop up a whole heap of half-ripe mangoes from our own trees to prepare this 'chutney'. That's what they called it even in Konkani. In my opinion, chopping the mangoes finely would be best for this recipe. Do try it out!

Thank you so much, Pamela, for your love and appreciation.

Thanks for the appreciation, Elaine. I mostly use plain synthetic vinegar. It's only when someone brings me palm vinegar from Goa that I use it in my cooking.

@@PataCake Thanks for your prompt response Veena. Will try your tendli pickle recipe before the mango chutney as lots of tendlis available now but will have to wait for suitable mangoes! 💕

@@elaineabreo5464 , you're most welcome, Elaine. I assure you, you'll love both the pickles.

Thank you, Cynthia. You have to taste it to discover exactly how yummy this 'raw mango chutney' is!

Yes, you can, Philo. Only the texture will change, not the taste. My preference is for the tiny chopped pieces version. Thanks for getting in touch and wishing you too a wonderful day. Let me know how your mango chutney turns out.

Hi Surekha. Happy to make contact with you too! Glad you liked the mango chutney.

Yes, Manpreet. Only, it should be the fleshy kind and partially ripe.

Jocyleen, if the pickle/chutney was too liquidy to begin with, it could ferment after around a month. Mine stays good even up to around 3 months in the fridge. (Mine always has a thick syrupy base.) The chutney has a large amount of sugar and enough vinegar to keep it from going bad. But if yours is tasting more sour now, I have a feeling it could have just started getting fermented. (How well your chutney / pickle keeps in the fridge also depends on how powerful your fridge is.) But if you feel the chtney has not gone bad, then empty it into a vessel, boil it again with around 3 - 4 tbsp of sugar and 2 tbs of vinegar. Boil it on low heat for around 7 - 8 minutes or till the liquid in the chutney is a thick syrup. Wait for around 10 minutes, then transfer the hot chutney to a freshly sterilised bottle. Fix the lid on the bottle only after the chutney cools completely. Hope this helps.

@@PataCake Goodmorning Veena, your tip will definitely help me Thanks a lot

@@jocyleenfernandes578 , you're most welcome.

Good morning Veena, S your tip worked wonders Thank u very much ❤️

@@jocyleenfernandes578 , I'm really so happy to hear this. Made my day.

Thanks for getting in touch, Jocyleen. I'll add this to my ever growing list of requested recipes!

Veena, Thank u ❤ so much.

@@jocyleenfernandes578 , you're very welcome!

Good afternoon Veena. Regarding lime pickle pls. upload pungent version U take your time. That's not a problem. Thanks

@@jocyleenfernandes578, sure. And wishing you a very good evening.

Yes, Franky. If you have Goan palm vinegar, that would be great. Do use it. And the quantity will remain the same, that is, 1/3 cup.

@@PataCake thank you so much. god bless

@@FSF0404 , you're so welcome. And God bless you and your family too.

Thank you, Tina, for the appreciation.

In mango pickles where you have to chop the mango into tiny pieces, mix these with spices and then bottle the pickle without any cooking, you'll have a temporary pickle that can be stored in the fridge but the mango pieces will be as firm as they were when you cut the mangoes. If you want firmer pieces of mango in the same recipe as shown in my video, Loretta, you could cut the mango into tiny pieces without removing the skin and then cook it for just 5 minutes in all with all the other ingredients. The mango bits will be much firmer, but the texture of this 'chutney' will be a little different.

So glad you liked the chutney. And thanks for your appreciation.

Yes, you can, Vidya. Thanks for getting in touch.

Hi Sarrine! I didn't understand what you meant by palm cake. Do you mean Goan mandos, the cake-like sweet?

It will stay good outside the fridge for 3-4 days or maybe a few days more depending on how well you store it, Pushpa. I usually move it to the fridge after 3 days. But to be on the safe side you can store it in the fridge right from the start.

Thanks mam ta. This can be had just like a pickle, like an appetising addition to rice and dal and veggies or can be had along with roti and veggies.

Thank you, Sucheta.

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@@PataCake You are welcome...🥰

@@jeanmaryquadraculbert.3242 💖

Fatema, this is a traditional recipe, and badisop is not conventionally used in Goan cooking. But I'm sure it could add a different sort of flavour to the pickle. However, do try making the mango chutney the traditional way and see how you like it. Trust me, it's super-tasty.

Shukran

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