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BEST Mango Chutney

ByKimberly Killebrew Hours
Comments 503 Comments
4.96 from 142 votes
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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!

mango chutney recipe best authentic traditional Indian

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 caá¹­nÄ«, 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 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.

cooking garlic ginger spices

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.

adding fruit and sugar to pot

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.

cooking down the fruit

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!

mango chutney recipe best authentic traditional Indian

For more delicious Indian recipes be sure to try our:

mango chutney recipe best authentic traditional Indian

BEST Mango Chutney

By Kimberly Killebrew
Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
4.96 from 142 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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: 1tablespoonCalories: 24kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 19mgFiber: 1gSugar: 6gVitamin A: 117IUVitamin C: 5mgCalcium: 1mgIron: 1mg
Keyword Mango Chutney
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet March 9, 2013

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.96 from 142 votes (48 ratings without comment)

503 Comments

  1. Hi, After one hour of cooking, the chutney was still watery, so I cooked it till I could draw a line across the base of the pot before pouring them into jars. The next day, after they have been in the fridge, I opened a jar and found it thick and sticky and unspreadable. I had to microwave a small amount that I wanted to use in the microwave. Any other suggestions to soften them? They do taste yum though a bit too sweet. Can I reduce the amount of sugar? When cooking chutney, is there a ratio of vinegar to sugar that I should observe? I like how you use ground spices instead of having to boil whole spices in a spice bag. Thank you.

    Reply

    1. Hi Lyn, that happened because it simmered for too long and the the mixture essentially ended up reaching what in candy making is called soft ball stage or it sounds like fairly close to hard ball stage – where the sugar syrup ends up becoming thick and unspreadable as you described. At this point you can try to add a little bit of water the mixture – you may need to place the everything back in the pot and reheat it with the additional water. To avoid that in the future just don’t overcook it. The chutney will initially be watery, that is normal, but it will thicken up as it cools and “ages” for a couple of weeks.

      Reply

  4. Love the recipe…YUM!! But would love mine to be thicker. I left the lid on for the hour it cooked, so maybe will try cooking again and longer with the lid off. The mangos here are super JUICY, so maybe that is the reason? YES?

    Reply

  5. Hi, I tried this recipe and found it a great success. It’s taste is awesome and beyond my expectations. Now again I am going to prepare for a larger quantity. Please guide if I can use jaggery or brown sugar (shakkar) instead of white sugar.

    Reply

  6. Hi, really looking forward to trying this recipe. Can I use cider vinegar or white wine vinegar instead of white vinegar?
    Thanks

    Reply

  8. Wow! This recipe is amazing! The spices add an incredible flavor profile. It’s sweet, savory, with a nice kick that doesn’t overpower. Don’t be deterred by the amount of spice. It’s totally worth it & surprisingly super easy to make.

    Reply

  10. I’m planning on making this tomorrow, but would really appreciate a better measurement of the mangoes, such as cups, ounces, etc. of prepared mangoes. Especially when canning, the ph needs to be a certain amount. What would be your best guess?
    Thank you, I’m looking forward to making this.
    Darlene

    Reply

  12. My mango tree has been bearing ripe fruit faster than we can eat them. I had a large tub of over riped mangoes on my counter. A quick Google search on what to do with over riped mangoes brought up your recipe. Thankfully I had everything needed in my pantry.
    The recipe was easy to follow. I used only half of the sugar because there is sugar in the mangoes. I added a finely chopped scotch bonnet pepper, including a few seeds. Chutney turned out absolutely fabulous 👌 and my house smells amazing from all the spices. Thank you for sharing this amazing recipe.

    Reply

  14. Is it at all possible to substitute loquats in this recipe for mangoes? I have 2 huge loquat trees in my yard and I usually just give them away. Thanks

    Reply

  15. My first attempt with this recipe failed badly. I spent almost an hour getting 5 mangoes diced and the other ingredients measured. The mangos weighed about 225 grams each, including the discarded pit. Following the recipe, I cooked the mixture at a low simmer for an hour, which resulted in diced mangoes in a lot of delicious syrup. Instead of continuing to reduce the mixture for another hour, I decided to add some raisins and dried cranberries. Evidently, I put in too much. I put the mixture back on the heat and in 20 minutes, the mixture was burnt fruit candy. I had to throw it all out.
    Suggest you indicate how many cups of diced mango are needed to go with the vinegar and sugar. You might also advise people to carefully add some amount of dried fruit if the mixture is too syrupy, after an hour. I think no more that 1/4 cup of raisins would do the trick. But it would not have been necessary if I had right ratio of mango to syrup at the outset.

    Reply