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 for a touch of sweetness – SO good!)
Here are three recipes using this chutney:
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.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!
For more delicious Indian recipes be sure to try our:
- Chicken Tikka Masala
- Butter Chicken
- Chana Masala
- Tandoori Chicken
- Masoor Dal
- Shrimp Curry
- Egg Curry
- Dosa
- Chicken Biryani
- Chicken Xacuti
- Curry Powder
- Garam Masala
BEST Mango Chutney
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
Originally published on The Daring Gourmet March 9, 2013
Fouzia says
I just made this recipe.
I used half the quantity of sugar and it tasted amazing .
I also added red chili flakes too.
Thanks for sharing.
Kimberly @ The Daring Gourmet says
Thanks so much, Fouzia!
Deborah Kennedy says
I made this recipe using loquats, absolutely delicious. Making more right now, they are in season here in Spain.
Thank you
Kenneth Morrell says
Excellent mango chutney
Just a bit too sweet
I would only use one cup of sugar instead of two next time
Dalena says
Although I havenāt put the seeds in yet, I love this recipe! My favourite is to put it over coconut rice. Iāve even made a batch to share with friends.
Kimberly @ The Daring Gourmet says
Thank you, Dalena, I’m so glad you enjoyed it!
Janine Larkin says
Wondering if you have tried with fresh apricots.
Kimberly @ The Daring Gourmet says
Hi Janine, yes, this is delicious with apricots!
John Powell says
Absolutely STUNNING!
Lori says
Has anyone made this using frozen mangos?
Kimberly @ The Daring Gourmet says
Hi Lori, yes you can use frozen mangos, no adjustments needed.
Marie Rose says
Iāve made it with canned mangoes, works a great.
Mary Dancy says
How many cups of frozen mango?
Anonymous says
Hi, thank you for sharing the recipe. I came across it as I just made a green mango tomato curry paste without adding any sugar and was looking fir similar recipes. Will try it out and provide some feedback. For the recipe I tried, I used lots of curry leaves, garlic, curry powder, paprika, chili flakes, lemon juice, salt, pepper flakes, tomatoes, fresh basil and Spanish thyme. I have bottled it, one with lots of oil and one as is. Turned out very tangy flavorful concentrated base, which may work well in other cooked vegetable / daal / meat dishes.. letās see.
RPM says
Were your jars sterelized?
Kimberly @ The Daring Gourmet says
Yes, you should always sterilize jars when canning.
Steve says
Beautiful recipe. It turned out darker than the photograph, but I added some ground ginger as well to add some more warmth and depth. The nigella seeds are a great addition
Rae says
Just wondering how quarter or half a cup of goji berries would taste in this. Iām going to make it soon. Anything thoughts? It sounds like itās a rave review recipe so I wouldnāt want to mess with it.
Cheryl says
Hi, thank you for this recipe. I do agree though with an earlier comment on the sweetness. It is far too sweet for me but I love the overall flavours. I’ll try much less sugar next time . āŗļø
Anonymous says
The sugar helps with the preservation, if thats not an issue for you then lowering the sugar is no problem
Lyubka Simeonova says
Thanks for the lovely recipe. As usual, I used it as a guidance without measuring the ingredients.
I love the combination of spices with garlic, ginger and onion but didn’t cook the nigella, just added it before bottling. I also added a bit of all spice. I used a combination of green and ripe mangoes, whatever my garden provided. As I don’t like consuming too much sugar, I used a small amount of rapadura sugar-the one I have at home.
As for preserving, I poured the hot chutney in dry jars, closed immediately and set upside down covered with towels until the jars cooled to a room temperature (I preserve jams the same way). The chutney lasts for a long time, even a year.
RPM says
Were your jars sterelized?
Marianne Boot says
I ha I have a question about the quantities of sugar vs vinegar in this recipe. It has ended up very very sweet, and this overpowers the flavours of everything else??
Kimberly @ The Daring Gourmet says
Hi Marianne, the ratio of sugar to vinegar is correct. It’s a fruit chutney and is supposed to be sweet. Sugar doesn’t add flavor so it doesn’t overpower other flavors. It simply adds sweetness and enhances the flavors of the other ingredients.
Kevin Baker says
What white vinegar is best to use please? Will white wine vinegar work?
Kimberly @ The Daring Gourmet says
Hi Kevin, just regular distilled white vinegar is what we recommend.
John Powell says
White wine vinegar is fab.
Matthew Cuthbertson says
Hi I agree with Marianne, the flavour is lovely just far too sweet. Shall adjust sugar and vinegar next time – thanks Matthew
Manu says
Hi everyone,
Happy New Year!
I usually don’t write reviews. I mentally thank the cook for the recipe & post. I am grateful in silence.
But I wanted to thank you for sharing this with us.
I like to cook & experiment new recipes. A decent chutney is hard to find in stores at a convenient price. And the quantity is so small.
I didn’t have enough mangos, but I had pineapple and apples to supplement. So I cut everything and mixed with the spices (in my excitement I forgot the salt, silly me, but it tastes so good it doesn’t matter) and simmered the concoction for 1h 15 minutes. The whole house smelled amazing, and the taste, delish. I will make this again as soon as I find good mangoes on sale.
Kimberly @ The Daring Gourmet says
Thank you so much for the feedback, Manu, and a Happy New Year to you!