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
Anonymous says
Nice recipe…I’ve choosen this one out of many others to make tomorrow. Tks for putting it up here. Joyce Merne. Ireland
Anonymous says
How many regular sized jam/chutney jars does this make?
The Daring Gourmet says
Hello! This recipe yields approximately 5 one-pint jars of chutney.
Eva says
Hello, I just made a mango chutney based on your recipe. I modified a bit though cause i didn’t dare to put so much vinegar in. Still it is too much for me, but as I read other descriptions and recipes i think this is quite normal. Put them in sterilized jars, and I hope to try them soon :)
Mine doesn’t looks more greenish…
thanks for the recipe :)
The Daring Gourmet says
Welcome back, Eva! So happy you made this! Yes, mango chutney usually has quite a lot of vinegar in it. It tempers the sweetness, adds flavor, and it raises the acid level of the chutney so that it can be safely canned for long-term storage. Mangoes are naturally low in acid and so in canning it’s all about getting the pH level right so that botulism can’t form. Vinegar and sugar are both used in combination to achieve that. That said…being from Europe myself, I’m well aware that attitudes towards canning are quite different there than they are here in the U.S. In Europe (and generations ago here) people can freely without using lots of vinegar and sugar and there have been very rare cases of botulism. We tend to be a little over-the-top here in the U.S. with our safety/germ-phobia standards. So, most likely, in reducing the amount of vinegar in the chutney you’ll be just fine. I confirmed this whole canning thing with a friend of mine who is a pathologist, and expert in the world of germs, and he told me that he wouldn’t hesitate to eat any canned items so long as the lids have not popped up (indicating germ growth). SO…that was a long-winded way to simply say: Thanks for making this recipe and enjoy! :) – Kimberly
Eva says
and oeps I did it again :D my love is really enjoying Indian food and he bought me few mangos to do it. He said this chutney could be sold in the local Indian restaurant as this is much much better :) so thank you again :)
The Daring Gourmet says
Fantastic, Eva, that is quite the compliment! :) Thanks so much for the feedback!
Steph Boone says
The write-up of the recipes with pictures is beautiful and tempting. I wish you would have used a different picture on the contents page because that one looked like vomitus to me and I almost looked no further.
The Daring Gourmet says
Hi Steph, I couldn’t agree more! There’s a weird glitch in my website that causing the “Popular Posts” grid on the sidebar to pull from the step-by-step photos rather than the main photo. Haven’t figured it out yet and it’s very frustrating! Anyway, I’m glad you went ahead and clicked on the pic, vomitus and all! :)
Sash says
Hi
Green,ripe or half ripe mangoes?
Kimberly Killebrew says
Hi Sash, I use ripe mangoes.
Anonymous says
Love your Blog, I am new here but I have made so far 2 recipes, Loved them!!
The Daring Gourmet says
Hello and welcome!! Thank you so much for the compliment! Which recipes have you made so far?
Carole says
Lovely work, Kimberly. Thanks for adding it to the “jam” session! Cheers
The Daring Gourmet says
As always, thank you for the invite! :)
Susan says
After seeing all of your delicious posts using this mango chutney, I bought all the ingredients and made it! I was a bit scared, but after using your step by step pictures, it was actually easy to make and I felt like a little gourmet in training. Thanks!
The Daring Gourmet says
“Susan the Gourmet.” It has a nice ring to it :) Awesome! Glad you were daring enough to make it! And the chutney freezes really well. I freeze it in little plastic containers so that I don’t have to thaw the whole amount when I need to use it. It is deeeeeelicious adding some of it to an Indian curry.
Kathleen Richardson says
Mango Chutney is my new favorite condiment. Have only had store-bought so far. Your recipe sounds really good and quite easy to make. Well done, Daring Gourmet!
The Daring Gourmet says
Thanks, Kathleen! Agreed – mango chutney is fabulous. For savory dishes, I use the Indian Mango Chutney you’re referring to. When I use it for making sweets and desserts, I leave the nigella seeds out. Thanks for stopping by and I hope you’ll visit again!
Johan Zietsman says
More food that I just love! Congrats on a delicious-looking recipe!
The Daring Gourmet says
Thanks, Johan, you have good taste! Thanks for visiting!
Hari Chandana says
Wowwww… Chutney looks simply amazing and tempting.. love the pictures too.. First time here.. lovely blog.. Happy to follow your space :)
The Daring Gourmet says
Thank you so much for visiting and for your compliment! Just visited your blog as well – absolutely gorgeous and my kind of food :) Glad to have connected with you. – Kimberly