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BEST Mango Chutney

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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!

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 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.

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

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mango chutney recipe best authentic traditional Indian

BEST Mango Chutney

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
4.95 from 159 votes
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
 
 

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. For best results let the chutney sit for a few days before using to allow the flavors to develop and mellow.
    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




4.95 from 159 votes (48 ratings without comment)

548 Comments

  1. Love this have made it several times and always a hit.
    Great idea for a home made kitchen gift to share with friends and family 👍😊

  2. 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.

    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.

  3. 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?

  4. 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.

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

  6. 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.

  7. 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

  8. 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.