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A reader favorite for over 10 years, just read all the rave reviews! readers RAVE about this mango chutney recipe! Fresh, vibrant, and absolutely BURSTING with flavor, this Mango Chutney recipe makes a versatile and delicious condiment with a wide range of tasty applications. It keeps for a long time in the fridge, can be frozen, and I’ve included instructions for canning so it will keep for up to a year!

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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 my 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!

Mango Chutney Ingredients

Fresh mango, sugar and vinegar is added and it is slowly cooked down to a sticky and delicious concoction. For flavor we’re also adding fresh ginger, garlic and red chilies along with spices that are first sauteed in oil to coax out maximum flavor: cumin, coriander, turmeric, cloves, cinnamon and cardamom. These ingredients all come together to create an unforgettable flavor profile.

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. Here are just a few ideas:

As a Condiment: Serve it alongside grilled meats, such as chicken, pork, or lamb. It’s also delicious added to meat dishes like pulled pork and chicken (see my Pulled Chicken Mango Sandwiches).
In Sandwiches and Wraps: Spread it on sandwiches or wraps for an extra layer of flavor. I also love to add it to these Grilled Cheese & Chutney Sandwiches.
With Cheese and Crackers: It makes a great accompaniment to a cheese platter. Pair it with sharp cheeses like cheddar or creamy ones like brie.
In Curries: Stir a spoonful of it into your curry dishes. This is one of my favorite ways to use it, it adds SO much flavor and a nice contrasting touch of sweetness!
As a Marinade: Mix it with a little olive oil, lime juice, and spices, then coat chicken or pork before grilling or baking. It’s so yummy!
With Rice or Grain Bowls: Top a bowl of rice or grains with mango chutney for a burst of flavor.
In Salad Dressings: Incorporate it into a vinaigrette or dressing for a sweet and tangy twist on your salads.
As a Glaze: Brush some mango chutney over roasted or grilled vegetables to add a glossy finish and sweet flavor. Use it to make my Mango Chutney Chicken.

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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. 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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