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, 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.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!
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For more delicious Indian recipes be sure to try our:
- Chicken Tikka Masala
- Butter ChickenĀ (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
Tricia says
Can I use canned mango chunks in syrup instead of fresh mangos? Less work for my poor arthritic hands! It would cook faster and need less sugar too.
Kimberly Killebrew says
Hi Tricia, yes you can do that. The flavor won’t be as vibrant but you’ll still have a good tasting chutney.
sun says
What kind of mango is this? Raw or Ripe? Which variety?
Kimberly Killebrew says
Hi Sun, it’s for regular ripe, raw mangoes. But I have had readers tell me that they used green mangoes and enjoyed it.
David Spivey says
We are going to the Caribbean soon, and were planning to get some fresh caught fish down at the dock. Do you recommend mango chutney to accompany grilled fresh fish? (I hope so!)
David
Kimberly Killebrew says
Absolutely, David! Have fun and happy cooking! :)
Rozel Towers says
Made this last year everyone enjoy it can I put full jars in the oven in water bath or is it best in a pan. Also I use sterilised jam jars not special canning jars.many thanks
Kimberly Killebrew says
Thank you, Rozel! It’s generally not recommended to do it in the oven because the jars are at greater risk for shattering, so I recommend using the stovetop method for water bath canning.
Deryl Anne Rennie says
A bit confused over the amount of mangos are mine are 700 grams plus. I used one less and it turned out fine
Kimberly Killebrew says
Hi Deryl, the exact amount isn’t necessary, you can use a little more or less. I’m happy you enjoyed it, thank you!
Jen says
Is it possible to use frozen mango as well :)?
Kimberly Killebrew says
Hi Jen, yes you can!
Anonymous says
Do I simmer with lid on or off?
Kimberly Killebrew says
Hi, simmer it with the lid off so some of the liquid can evaporate.
Upasana Malhotra says
Kimberly: what do you mean by processing the jar in water for 10 minutes after pouring the chutney in jars so we can store it for a longer period of time
Kimberly Killebrew says
Hi Upasana, it’s a canning method known as “water bath canning.” It’s a way of ensuring that no bacteria is in the jar so that you can safely store it for up to a year. It involves using special canning lids that fit specific glass jars.
Yvonne says
I cannot keep up with demand from friends for jars of this chutney. Comes out perfect every time even when multiplying up to large batches. So much better than shop bought. Thank you for sharing.
Kimberly Killebrew says
Thank you so much, Yvonne, I’m thrilled to hear that! :)
Anonymous says
I love this recipe. Thank you for sharing.
The page has so many ads, it’s barely usable :(
Lolly says
I’m looking forward to making this. It would be great to have the sugar and vinegar amounts in grams please! Cups can vary a lot in size š.
Kimberly @ The Daring Gourmet says
Hi Lolly, click on “Metric” to the right of the ingredients list and it will give you those conversions.
Louise says
On the recipe ingredients click on metric and it changes to grams š
Angela says
This chutney was absolutely amazing ! Never made anything like this before but, this is delicious! I could eat it on its own yummy yummy ! Thank you so much for sharing this recipe š
Kimberly @ The Daring Gourmet says
Fantastic, Angela, thank you! :)
Lou says
Have made this twice now, also the first time I’ve made chutney and we used our own Kensington Pride Mangoes (picked green before the bats and possums got them). Second time, I used a little less sugar and added a bit more chilli. It is true to your recipe and delicious. Most jars are going as gifts. Will have to wait until next Summer to re-make in the hope that we have a crop.
Kimberly @ The Daring Gourmet says
Wonderful, Lou, thanks so much for the feedback! :)
Norah Simpson says
Your mango chutney is absolutely amazing. My family and friends can’t stop eating it. Thank you so much for sharing it with all of us.
Kimberly Killebrew says
Thank you so much, Norah, I’m happy it’s been such a hit!
Anonymous says
I make this chutney for my cafe, but I do add half a diced onion. Yummy.
Trea says
I made this the other day – first time I’ve ever made a chutney! And this was soooooo good! Yum yum yum! Thank-you for this great simple recipe. Made me realise that making chutney (gateway to jams) is actually pretty easy! I’ll probably use this again :) Thanks :)
Kimberly @ The Daring Gourmet says
Thank you, Trea, I’m so happy you enjoyed it!
Chrissy says
Definitely the best mango chutney recipe that I’ve found. I’ve made it twice now but using less sugar the second time.
Thank you.
Kimberly @ The Daring Gourmet says
Thank you so much, Chrissy!