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Home Ā» Food Ā» By Type of Dish Ā» Sauces, Seasonings and Condiments Ā» BEST Mango Chutney

BEST Mango Chutney

May 16, 2023 by Kimberly Killebrew Ā· 441 Comments

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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!

mango chutney recipe best authentic traditional Indian

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 for a touch of sweetness – SO good!)

Here are three recipes using this chutney:

  • Mango Chutney Chicken
  • Pulled Chicken Mango Sandwiches
  • Grilled Cheese & Chutney Sandwiches

mango chutney recipe best authentic traditional Indian

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.

cooking garlic ginger spices

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.

adding fruit and sugar to pot

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.

cooking down the fruit

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!

mango chutney recipe best authentic traditional Indian

For more delicious Indian recipes be sure to try our:

  • Chicken Tikka Masala
  • Butter ChickenĀ (Murgh Makhani)
  • Tandoori Chicken
  • Masoor Dal
  • Shrimp Curry
  • Indian Broccoli with Paneer
  • Egg Curry
  • Dosa
  • Saag Gosht
  • Chicken Biryani
  • Panch Phoron Roasted Potatoes
  • Tandoori Breaded Fried Mushrooms with Yogurt Sauce
  • Chicken Xacuti
  • Curry Powder
  • Garam Masala
mango chutney recipe best authentic traditional Indian

BEST Mango Chutney

Kimberly Killebrew
Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
Print Recipe
4.95 from 109 votes
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course condiment
Cuisine Indian
Servings 80 tablespoons
Calories 24 kcal

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

Serving: 1tablespoon | Calories: 24kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 117IU | Vitamin C: 5mg | Calcium: 1mg | Iron: 1mg
Keyword Mango Chutney
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet March 9, 2013

 

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441 Comments →

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441 Responses

  1. Bev Power says

    May 24, 2023 at 12:38 pm

    Hi, planning on making this but wondering if the type of Mango matters. I live in Nova Scotia, Canada so not much of a variety to pick from.

    Reply
    • Kimberly Killebrew says

      May 24, 2023 at 7:35 pm

      Hi Bev, no it doesn’t matter at all, the results will be fantastic no matter the variety. Happy cooking! :)

      Reply
  2. Anonymous says

    May 16, 2023 at 7:34 pm

    I made a batch of this earlier today and it turned out great! Thank you for a delicious recipe.

    Reply
  3. abf says

    May 4, 2023 at 12:06 pm

    nigella is overpowering, either reduce a lot or omit. and half the sugar is enough to make it tasty without being cloying like most mango chutneys.

    Reply
  4. Karen says

    April 4, 2023 at 7:06 am

    I am making this recipe today except I must find a replacement for the pepper as my daughter in law is night shade intolerant.
    Please suggest a replacement. Thank you.

    Reply
    • Kimberly Killebrew says

      April 4, 2023 at 8:37 am

      Hi Karen, I would just omit it; the red chili is optional anyway for heat, not flavor.

      Reply
  5. Robert Cannell says

    January 29, 2023 at 7:05 am

    This is fantastic!! We loved it on homemade cod fish cakes. A perfect complimentary condiment. Getting ready to can up what is left. Might get 3 pints. Added a little arrowroot powder to thicken it a bit. Shopping for more mangoes tomorrow, for sure. Thanks, Kimberly for a great recipe! Kathy and Robert

    Reply
    • Kimberly Killebrew says

      January 29, 2023 at 6:30 pm

      Thank you, Kathy and Robert, and I’m thrilled that you both enjoyed it! Happy canning! :)

      Reply
  6. John Weber says

    January 21, 2023 at 7:15 am

    fresh mangoes vs frozen mangoes? does it matter?

    Reply
    • Kimberly Killebrew says

      January 21, 2023 at 6:13 pm

      Hi John, it doesn’t matter, you can use either.

      Reply
  7. Nita says

    January 20, 2023 at 9:01 am

    This really is quite delicious. I made a batch for the holidays, at a friend’s request. He said it made his holiday dinner. It was so yummy I took it to my family’s holiday dinner and they actually ate it. I’m always accused of making “weird food” often it goes virtually untouched. Not this time! Simply had it with ham. Friend had it with roast pork dinner. We ate the leftovers with everything and I’m back barely into the new year to turn out a second batch for charcuterie platter tonight.j

    Reply
    • Kimberly Killebrew says

      January 21, 2023 at 7:11 am

      Lol, that’s awesome, Nita, well done converting your friends and family to “weird food”! :) I’m so glad it was a hit, thank you!

      Reply
  8. Amanda says

    January 17, 2023 at 7:18 am

    Does it thicken up while cooling? Mine looks thinner than your pictures, even with the right amount of mangos. Sauce tastes great just wondering how it’s supposed to be, never had or made before.

    Reply
    • Kimberly Killebrew says

      January 17, 2023 at 6:13 pm

      Hi Amanda, yes, it will thicken a little once it’s cooled down but it won’t have the firm consistency of jelly; more like a thick but runny jam.

      Reply
  9. Linda says

    January 3, 2023 at 2:18 am

    what is a water bath? do yo place jars in boiling water?

    Reply
    • Kimberly Killebrew says

      January 3, 2023 at 5:14 pm

      Hi Linda, it’s a canning/preserving method for long-term storage. Yes, it involves placing the jars in boiling water and if you look the term up online you’ll find an abundance of information about the method.

      Reply
  10. Rachna says

    December 17, 2022 at 5:57 am

    Hi – should the mangos be ripe for this recipe? Thanks!! Rachna

    Reply
    • Kimberly Killebrew says

      December 17, 2022 at 6:41 pm

      Hi Rachna, yes, I use ripe mangoes to make this. I have had a few readers comment that they’ve used green mangoes with good results as well.

      Reply
  11. Tina O says

    December 13, 2022 at 9:48 am

    Kimberly, I made this yesterday and it is more brown in color–not the pretty yellowish orange like your photo (my mangoes were yellowish orange before cooking). It tastes good but not so pretty. Do you know why this might have happened? I followed the directions to a T. :/

    Reply
    • Kimberly Killebrew says

      December 16, 2022 at 9:14 am

      Hi Tina, it may have cooked a little too long or over a little too high of heat and simply caramelized a little more, which could turn it a darker color. Still perfectly and deliciously edible though :)

      Reply
  12. Anna says

    December 4, 2022 at 8:44 am

    I’ve just made my first batch. Our local stores have stopped selling mango chutney and this recipe is incredible. I can’t wait to have this with my homemade curries, with cheese and with salmon -all are a match made in heaven.

    Reply
    • Kimberly Killebrew says

      December 4, 2022 at 8:03 pm

      That is awesome, Anna, thanks so much and happy eating! :)

      Reply
  13. Louise says

    November 26, 2022 at 3:20 am

    This is just the best! I was buying so much mango chutney so I thought let’s try and make my own. Found this lovely recipe and there’s always a massive jar in my fridge I’ve made 3 batches so far. It’s far superior to shop bought absolutely delicious can’t live without it now!

    Reply
    • Kimberly Killebrew says

      November 27, 2022 at 5:56 am

      Fantastic, Louise, thank you so much!!

      Reply
  14. Erika says

    September 24, 2022 at 3:13 pm

    Ive never really been a fan of mango chutney (store bought) finding it too sweet to my taste. Then I found myself living surrounded by mango plantations and swamped with kind gifts of more mangoes than I could ever eat fresh. A friend shared a link to this recipe so I gave it a go. I’ve now made it half a dozen times,doubling the recipe. It’s turned out brilliantly every time and I’ve kept it in the freezer until the next season is upon us with no sign of deterioration. (Fully filled 250ml plastic tubs, sealed)
    Just had to say thanks as I currently have my first batch of this year bubbling away on the stove.

    Reply
    • Kimberly Killebrew says

      September 25, 2022 at 6:46 pm

      I’m beyond thrilled to hear that, Erika, thank you! :)

      Reply
  15. Dan says

    September 9, 2022 at 1:26 pm

    Fantastic recipe. I’ve made it a bunch of times and I don’t think I’ve had tastier mango chutney! And all the people I’ve fed it to have agreed. I’ve also started adding a couple of black cardamom pods while simmering, which add a magical smoky savoriness to it.

    Reply
    • Kimberly Killebrew says

      September 9, 2022 at 6:32 pm

      Thank you so much, Dan, I’m thrilled to hear that!

      Reply
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