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Mango Chutney (BEST EVER!)

Name: Mango Chutney (BEST EVER!)
Prep time: 15 min
Cook time: 60 min
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; 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

March 5, 2020

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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:

Mango Chutney Chicken

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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