Our readers RAVE about this mango chutney recipe! Fresh, vibrant, and absolutely BURSTING with flavor, you’re going to love this versatile and wonderfully delicious condiment!
As 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. This mango chutney recipe is one of our very favorites.
Chutney dates back to 500 BC. 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 caṭnī, meaning to lick. 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. 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. Other names for it include black cumin, onion seed and kalonji. It’s hard to describe the flavor of nigella. 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. It’s fantastic! I love to use it at every possible opportunity when I make Indian or Middle Eastern foods. 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. 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, SO good!)
Here are three recipes using this chutney:
Grilled Cheese & Chutney Sandwiches
Pulled Chicken Mango Sandwiches
Ready to make some incredible Mango Chutney?
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. Add the white vinegar.
Stir up the mixture and bring to a boil. Reduce the heat to medium-low and continue on a steady simmer for one hour.
After an hour of simmering. 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. Stored in jars in the fridge this chutney will last up to at least two months. You can also freeze it for several months. For long-term storage, can it in airtight jars: Pour the mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours then store jars in a dark, cool place. Will keep for at least a year.
For long-term storage you can also can this mango chutney. 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. Let sit undisturbed for 24 hours then store jars in a dark, cool place. Will keep for at least a year.
Enjoy!
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For more delicious Indian recipes be sure to try our:
- Chicken Tikka Masala
- Butter Chicken (Murgh Makhani)
- Tandoori Chicken
- Masoor Dal
- Indian Broccoli with Paneer
- Egg Curry
- Saag Gosht
- Chicken Biryani
- Panch Phoron Roasted Potatoes
- Tandoori Breaded Fried Mushrooms with Yogurt Sauce
- Chicken Xacuti
- Curry Powder
- Garam Masala
Mango Chutney (BEST EVER!)
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
Sims says
Hello, how much is a teaspoon in grams please?
Lorri says
You mention 4-5 mangos, what would the measurement be once chopped? My chutney was a bit runny. Really great flavor!
Carol Lotz says
A great way to use the huge mangoes falling off my trees. I added chopped onions, dried cranberries, lots of chopped seasoning peppers and used the quantities for everything else. It is so incredible I made two large batches. I cant use salt and this certainly wakes up my taste buds with chicken or pita bread.
phyllis segura says
I always use whole spices in chutney and never garlic. I use most of the spices you use except cumin and add yellow mustard seeds. I vary the vinegar used but mostly apple cider vinegar. I’ve made pineapple vinegar that works nicely as well. It lasts a long time in the fridge. I usually add the sugar to the spices and let it caramelize a bit before adding the vinegar but you have to watch out for splashing.
Carolyn says
Have made this a few times and given it as presents as it is so good. I add apples if I don’t have enough mangoes. I always add hot pepper flakes and have decided I prefer it without the nigella seeds, as I don’t like how hard they are even after cooking. I reduce the sugar a bit. I sterilise my jars in boiling water and the chutney lasts well over a year in the fridge. Thanks for the recipe and the beautiful photos.
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Carolyn, and I’m happy you enjoyed it!
Paula says
OMG. Yum! Thank you for sharing this amazing recipe. I didn’t have nigella seeds but ordered some for next time. Used a small amount of celery seed instead. Mangos were homegrown. Deliciousness.
Kimberly @ The Daring Gourmet says
Thanks so much, Paula, I’m happy you enjoyed it!