Our readers RAVE about this mango chutney recipe!Ā Fresh, vibrant, and absolutely BURSTING with flavor, you’re going to love this versatile and wonderfully delicious condiment!
AsĀ a huge Indian food fan I love exploring and creating a wide range of chutneys out of fruits, nuts, vegetables and a whole host of spices.Ā This mango chutney recipe is one of our very favorites.
Chutney dates back to 500 BC. Ā Chutneys are endless in variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. The word “chutney” is derived from the Sanskrit word caį¹nÄ«, meaning to lick. Ā In other words, finger-lickin’ good!
How to Make Mango Chutney
Ginger, garlic and red chilies are sauteed in oil and then cumin, coriander, turmeric, cloves, cinnamon and cardamom are added to coax out their robust flavors. Ā Fresh mango, sugar and vinegar is added and it is slowly cooked down to a sticky and delicious concoction.
What Are Nigella Seeds?
Another spice that is in this recipe is nigella, which comes from an annual flowering plant native to south and southwest Asia. Ā Other names for it include black cumin, onion seed and kalonji. Ā It’s hard to describe the flavor of nigella. Ā Wikipedia describes them as “a combination of onions, black pepper and oregano, with a bitterness like mustard seeds.”
The flavor is really unlike anything you’ve tasted before. Ā It’s fantastic! Ā I love to use it at every possible opportunity when I make Indian or Middle Eastern foods. Ā It’s wonderful in curries and it positively transforms breads and potatoes.
Nigella is also commonly sprinkled on naan bread in India and is a wonderful spice to use in any “carb-based” dish. Ā It adds an incredible flavor dimension to this mango chutney.
How to Use Mango Chutney
This mango chutney is sweet and spicy and is delicious either as a spread, a dip, or used in cooking a variety of Indian cuisine (for example, I love to add it to my curry sauces for a touch of sweetness – SO good!)
Here are three recipes using this chutney:
Mango Chutney Recipe
Let’s get started!
Over medium-high heat, heat some vegetable oil in a medium stock pot and saute the garlic, ginger and some diced red chilies for about a minute.
Add the spices and saute for another minute.
Add the chopped mangoes to the pot.
Add the sugar and salt.Ā Add the white vinegar.
Stir up the mixture and bring to a boil. Ā Reduce the heat to medium-low and continue on a steady simmer for one hour.
After an hour of simmering. Ā Depending on how finely you diced the mango, you can either leave it as is, or you can use a potato masher or blender stick to mash up some of the larger pieces.
After a bit of mashing. Ā Stored in jars in the fridge this chutney will last up to at least two months. Ā You can also freeze it for several months. Ā For long-term storage, can it in airtight jars: Ā Pour the mixture directly into sterilized jars and process in a water bath for 10 minutes. Ā Let sit undisturbed for 24 hours then store jars in a dark, cool place. Ā Will keep for at least a year.
For long-term storage you can also can this mango chutney.Ā I always make a double batch of this and can it so we can enjoy it all year long.
Canning Instructions:
Pour the mixture directly into sterilized jars and process in a water bath for 10 minutes. Ā Let sit undisturbed for 24 hours then store jars in a dark, cool place. Ā Will keep for at least a year.
Enjoy!
For more delicious Indian recipes be sure to try our:
- Chicken Tikka Masala
- Butter ChickenĀ (Murgh Makhani)
- Tandoori Chicken
- Masoor Dal
- Shrimp Curry
- Indian Broccoli with Paneer
- Egg Curry
- Dosa
- Saag Gosht
- Chicken Biryani
- Panch Phoron Roasted Potatoes
- Tandoori Breaded Fried Mushrooms with Yogurt Sauce
- Chicken Xacuti
- Curry Powder
- Garam Masala
BEST Mango Chutney
Ingredients
- 1 tablespoon cooking oil (neutral tasting)
- 2 teaspoons fresh ginger , finely minced
- 2 cloves garlic , finely minced
- 1 red chili , sliced (optional: remove seeds and membrane for less heat)
- 2 teaspoons whole nigella seeds (optional but HIGHLY recommended for incredible flavor)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4-5 large mangoes (about 250-300 grams each), peeled and diced
- 2 cups white granulated sugar
- 1 cup white vinegar
Instructions
- Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
- For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.
Nutrition
Originally published on The Daring Gourmet March 9, 2013
Bev Power says
Hi, planning on making this but wondering if the type of Mango matters. I live in Nova Scotia, Canada so not much of a variety to pick from.
Kimberly Killebrew says
Hi Bev, no it doesn’t matter at all, the results will be fantastic no matter the variety. Happy cooking! :)
Anonymous says
I made a batch of this earlier today and it turned out great! Thank you for a delicious recipe.
abf says
nigella is overpowering, either reduce a lot or omit. and half the sugar is enough to make it tasty without being cloying like most mango chutneys.
Karen says
I am making this recipe today except I must find a replacement for the pepper as my daughter in law is night shade intolerant.
Please suggest a replacement. Thank you.
Kimberly Killebrew says
Hi Karen, I would just omit it; the red chili is optional anyway for heat, not flavor.
Robert Cannell says
This is fantastic!! We loved it on homemade cod fish cakes. A perfect complimentary condiment. Getting ready to can up what is left. Might get 3 pints. Added a little arrowroot powder to thicken it a bit. Shopping for more mangoes tomorrow, for sure. Thanks, Kimberly for a great recipe! Kathy and Robert
Kimberly Killebrew says
Thank you, Kathy and Robert, and I’m thrilled that you both enjoyed it! Happy canning! :)
John Weber says
fresh mangoes vs frozen mangoes? does it matter?
Kimberly Killebrew says
Hi John, it doesn’t matter, you can use either.
Nita says
This really is quite delicious. I made a batch for the holidays, at a friend’s request. He said it made his holiday dinner. It was so yummy I took it to my family’s holiday dinner and they actually ate it. I’m always accused of making “weird food” often it goes virtually untouched. Not this time! Simply had it with ham. Friend had it with roast pork dinner. We ate the leftovers with everything and I’m back barely into the new year to turn out a second batch for charcuterie platter tonight.j
Kimberly Killebrew says
Lol, that’s awesome, Nita, well done converting your friends and family to “weird food”! :) I’m so glad it was a hit, thank you!
Amanda says
Does it thicken up while cooling? Mine looks thinner than your pictures, even with the right amount of mangos. Sauce tastes great just wondering how itās supposed to be, never had or made before.
Kimberly Killebrew says
Hi Amanda, yes, it will thicken a little once it’s cooled down but it won’t have the firm consistency of jelly; more like a thick but runny jam.
Linda says
what is a water bath? do yo place jars in boiling water?
Kimberly Killebrew says
Hi Linda, it’s a canning/preserving method for long-term storage. Yes, it involves placing the jars in boiling water and if you look the term up online you’ll find an abundance of information about the method.
Rachna says
Hi – should the mangos be ripe for this recipe? Thanks!! Rachna
Kimberly Killebrew says
Hi Rachna, yes, I use ripe mangoes to make this. I have had a few readers comment that they’ve used green mangoes with good results as well.
Tina O says
Kimberly, I made this yesterday and it is more brown in color–not the pretty yellowish orange like your photo (my mangoes were yellowish orange before cooking). It tastes good but not so pretty. Do you know why this might have happened? I followed the directions to a T. :/
Kimberly Killebrew says
Hi Tina, it may have cooked a little too long or over a little too high of heat and simply caramelized a little more, which could turn it a darker color. Still perfectly and deliciously edible though :)
Anna says
Iāve just made my first batch. Our local stores have stopped selling mango chutney and this recipe is incredible. I canāt wait to have this with my homemade curries, with cheese and with salmon -all are a match made in heaven.
Kimberly Killebrew says
That is awesome, Anna, thanks so much and happy eating! :)
Louise says
This is just the best! I was buying so much mango chutney so I thought let’s try and make my own. Found this lovely recipe and there’s always a massive jar in my fridge I’ve made 3 batches so far. It’s far superior to shop bought absolutely delicious can’t live without it now!
Kimberly Killebrew says
Fantastic, Louise, thank you so much!!
Erika says
Ive never really been a fan of mango chutney (store bought) finding it too sweet to my taste. Then I found myself living surrounded by mango plantations and swamped with kind gifts of more mangoes than I could ever eat fresh. A friend shared a link to this recipe so I gave it a go. I’ve now made it half a dozen times,doubling the recipe. It’s turned out brilliantly every time and I’ve kept it in the freezer until the next season is upon us with no sign of deterioration. (Fully filled 250ml plastic tubs, sealed)
Just had to say thanks as I currently have my first batch of this year bubbling away on the stove.
Kimberly Killebrew says
I’m beyond thrilled to hear that, Erika, thank you! :)
Dan says
Fantastic recipe. I’ve made it a bunch of times and I don’t think I’ve had tastier mango chutney! And all the people I’ve fed it to have agreed. I’ve also started adding a couple of black cardamom pods while simmering, which add a magical smoky savoriness to it.
Kimberly Killebrew says
Thank you so much, Dan, I’m thrilled to hear that!