Winter brings with it a generous harvest of tropical fruits. And though National Mango Day is August 14th, you’ve probably noticed some good deals on mangoes lately. I scooped up a basket full of them to make a big batch of Indian Mango Chutney to bottle.
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!
Here is a recipe I developed a few years ago for an Indian Mango Chutney. It’s sweet and spicy and is delicious either as a spread, a dip, or used in cooking a variety of Indian cuisine (recipes will follow!). 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.
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 commonly sprinkled on naan bread in India and is a wonderful spice to use in any “carb-based” dish. It’s adds a delicious dimension of flavor to this mango chutney.
This chutney is great as a stand-alone spread, but it’s also fantastic to cook with. Here are three recipes using this chutney and more will come:
Grilled Cheese & Chutney Sandwiches
Pulled Chicken Mango Sandwiches
Before we move on to the chutney recipe, please take a moment to
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Now, let’s get started on that heavenly chutney!
You’ll need about 4-5 ripe mangoes.
Peel the mangoes.
Cut off as much of the mango off the stubborn pit as you can and chop up the mango flesh. Set aside.
Get some fresh ginger and garlic.
Finely mince the ginger and garlic.
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.
- 1 tablespoon cooking oil
- 2 teaspoons fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 1 red chili, sliced
- 2 teaspoons whole nigella seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4-5 mangoes (about 250-300 grams each), peeled and diced
- 2 cups white granulated sugar
- 1 cup white vinegar
- 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 of course yields the longest 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.
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Barbara Livesey says
Okay! so it has been on the stove for an hour and still hasn’t thickened up to a good consistency. I am thinking of just letting it cook for another hour. 1 of the mangos I had was very juicy and the other 3 weren’t so much, so I am thinking I may have gotten more liquid from the 1st mango. Have to say the 1st mango was amazing and bought in the Indian Bazaar where I bought the Nigella seeds.
Kimberly @ The Daring Gourmet says
Hi Barbara, yes, you can simply let it simmer a little longer. Keep in mind, too, the sugary syrup will thicken a little as it cools.
Hina says
I came across this recipe 3 yrs ago, been making and gifting it ever since, everyone loves it! I chop and freeze trays of cheap bowens in season, then make up batches all year long. Some fans supply me jars, they like a regular supply, although I do waterbath each batch.
Im so happy to have found your recipe, and its the nigella discovery for my other indian rcooking that has also delighted me.
Im in Brisbane so we get beautiful mangoes for many months. Also i like the suggestions for substituting pineapple, lime juice, etc.
Kimberly @ The Daring Gourmet says
That’s wonderful, Hina, I’m so glad and appreciate the feedback, thank you!
skye says
making this right now and even though ive only just brought it to the boil the i have tasted it and the combination of sweet and spice is amazing. this one is a must to have in the pantry all year round. i normally make our great great grandmothers tomato chutney to give away at Christmas but was given a huge amount of mangos last week and still have about 15 so looked up chutneys and found this. every ones going to be very happy and wont mind that i didn’t do my usual tomato chutney.
also this in comparison to my tomato chutney is very easy and less time consuming.
thankyou
Kimberly @ The Daring Gourmet says
Fantastic, Skye, I’m so happy to hear that and appreciate the feedback, thank you!
Colin says
Hi Kimberley,
Well like the previous comments this Chutney is amazing , I found it late last year and have made three batches , friends from all different backgrounds absolutely love it. Like the idea of freezing the mango pieces for use out of season.
Kimberly @ The Daring Gourmet says
Thanks so much, Colin!
Anonymous says
Just for interest , have used malt vinegar instead of white vinegar?
Cheers colin
Kimberly @ The Daring Gourmet says
Not in this particular recipe, Colin, but I love malt vinegar and use it regularly.
Maureen says
WOW unbelievably good, way better than store bought. Thank you.
Kimberly @ The Daring Gourmet says
Thanks so much, Maureen!
Wendy says
Super flavour chutney, thanks Kimberly. I have masses of peaches so I substituted peaches for mangoes and that works well. Used my own saved nigella seeds too.
Kimberly @ The Daring Gourmet says
Fantastic, Wendy, thank you!
mark says
made this a few times now its gorgeous … would it work if i doubled each ingredient as i have ten good sized mangoes to use up
Kimberly @ The Daring Gourmet says
Thank you, Mark, and yes – double away!
SJT says
Spectacular recipe! I just made it, but had to make some changes because of what I had on hand. I also prefer my chutney heavily spiced, so bumped the levels of all spices called for WAY up, and added some things I love.
First, I had only 2 mangoes, so used 2 large granny smith apples to make up for that.
Secondly, I really don’t like white sugar, so I used traditional Indonesian sugar called gula merah. Similar to jaggery, in a solid form, very high in natural minerals/ molasses. The vinegar quickly dissolved the block of it. I used about half the amount called for.
Lastly, I used half apple cider vinegar with the mother, plus 1/2 white vinegar, added a good handful of black mustard seeds, plus raisins & chopped up crystalized ginger in addition to the fresh.
The chutney is incredibly flavorful, a beautiful caramelized brown with chunks of apple & mango in there, and LOTS of whole & hand-crushed spices. The nigella seeds make a huge difference! Will definitely be making this recipe again, but will likely quadruple the batch, making some using apples & dried apricots & be canning a whole bunch! 🙂 Thank you for sharing this amazing recipe!
Hayley says
Is the nigella imperative here or can it be left out? I can’t find it where I live.
Kimberly @ The Daring Gourmet says
Hi Hayley, it’s not imperative at all but it does add a great flavor dimension. It’s still fully delicious without it.
Anonymous says
look for black onion seeds as it can be called that as well
Frank Canonica says
I have been a chutney fanatic since childhood. Unfortunately there are few good ones available commercially. I purchase various incredible ones from a small shop in Yorkshire, England. Now I finally have my own here in the states! Thanks for the great recipe.
Kimberly @ The Daring Gourmet says
You’re welcome, Frank, I’m so glad you enjoyed it, thank you!
Cindy says
This recipe is now a family favourite. I’m making a few batches now for Xmas gifts. Thank you!!
Kimberly @ The Daring Gourmet says
Fantastic, Cindy, I’m so glad you like it, thanks for the feedback!
Angela Elson says
I love this recipe – thank you! I love Gheeta’s mango chutney, and this is very similar, at a fraction of the cost.
Im now freezing mangoes when they have been reduced.
Looking forward to my next big batch – won’t be long! 😍
Kimberly @ The Daring Gourmet says
Fantastic, Angela, thank you! And the flavor gets even better over time. Smart move freezing the mangoes when they’re on sale, that’s what I do as well :)
jean elizabeth moeser says
What is a water bath?
Langlaise06 says
Where water covers the well closed posts by an inch, brought to the boil and sterilises pots and contents for long term storage.
Emma G says
Hiya,are you on instagram? I dont have facebook but would like to follow you
Kimberly @ The Daring Gourmet says
Hi Emma, I’m one of the rare few individuals out there who doesn’t use IG, lol, but thanks for wanting to follow :)
Sharma says
Wow this is cooking right now..I’ve got 3 of my girlfriends comming over for a curry night on Friday. Smells and looks immense…I’ve made mango chutney before but this recipe looks like it’s hoing to be a massive hit!don’t even need to try it to know it’s going to be delicious! X
Sharma says
The best of all mango chutney recipes.
Kimberly @ The Daring Gourmet says
Thank you, Sharma! :)
Jane says
Love this recipe and have made it many times!
Kimberly @ The Daring Gourmet says
Thanks so much, Jane!
Dave says
I used apple cider vinegar and the taste is amazing sweet sticky mango-y lovelyness.
Kimberly @ The Daring Gourmet says
Fantastic, Dave, thank you!
Carolyn Kim says
Just made the chutney to the recipe it was delicious had it with tikka masala bbq lamb cutlets with a mango cucumber coriander and mint sambal.
Kimberly @ The Daring Gourmet says
Fantastic, Carolyn, thank you!
Jess says
Can I use green mangoes in place of ripe ?/
Kimberly @ The Daring Gourmet says
Yes you can, Jess!