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!
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.
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. 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.
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.
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!
For more delicious Indian recipes be sure to try my:
- Chicken Tikka Masala
- Butter Chicken
- Chana Masala
- Tandoori Chicken
- Masoor Dal
- Shrimp Curry
- Egg Curry
- Dal Palak
- Dosa
- Chicken Biryani
- Chicken Xacuti
- Curry Powder
- Garam Masala
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BEST Mango Chutney
Equipment
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
- 5 large mangoes (about 300 grams each), peeled and diced; can substitute around 1500 grams frozen mango
- 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. 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
Originally published on The Daring Gourmet March 9, 2013
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!
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.
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.
what is a water bath? do yo place jars in boiling water?
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.
Hi – should the mangos be ripe for this recipe? Thanks!! Rachna
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.
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. :/
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 :)
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.
That is awesome, Anna, thanks so much and happy eating! :)
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!
Fantastic, Louise, thank you so much!!
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.
I’m beyond thrilled to hear that, Erika, thank you! :)
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.
Thank you so much, Dan, I’m thrilled to hear that!