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!
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. Â 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. Â Other names for it include black cumin, onion seed and kalonji. Â It’s hard to describe the flavor of nigella. Â 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. Â It’s fantastic! Â I love to use it at every possible opportunity when I make Indian or Middle Eastern foods. Â 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. Â 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. Add the white vinegar.
Stir up the mixture and bring to a boil. Â Reduce the heat to medium-low and continue on a steady simmer for one hour.
After an hour of simmering. Â 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. Â Stored in jars in the fridge this chutney will last up to at least two months. Â You can also freeze it for several months. Â For long-term storage, can it in airtight jars: Â Pour the mixture directly into sterilized jars and process in a water bath for 10 minutes. Â Let sit undisturbed for 24 hours then store jars in a dark, cool place. Â 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. Â Let sit undisturbed for 24 hours then store jars in a dark, cool place. Â 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
Anonymous says
Has any one tried this on a crustini with goats cheese. I want to bring it to a party tonight as a finger food. Thanks
Kimberly @ The Daring Gourmet says
That would be marvelous. I would simply leave out the nigella/kalonji seeds.
Resep Kue says
Hi kimberly, in Indonesia, it is called Mangga Asam Manis. This mango is delicious when cooked..hmmmm now I know your recipes, thanks kimberly for your shared..
Kimberly @ The Daring Gourmet says
Thank you for sharing that and for stopping by!
Camilla says
Thanks for this amazing recipe. Just tried it and i am in love with it, except i can taste too much vinegar. Do You think i can substitute it with lime juice?
Kimberly @ The Daring Gourmet says
Hi Camilla, that’s wonderful, I’m so glad you like it, thank you! Yes, lime juice should be just fine. The main thing to keep in mind is that mangoes are a low acid fruit and as such require either high amounts of sugar or an acid (or combination of both like this recipe) to get the pH level right.
Margaret Loyd says
Hi Kim… Making the Indian mango chutney and having a hard time finding the nigella seed… is it sold in a grocery store or do you know where can I find it?
Kimberly @ The Daring Gourmet says
Hi Margaret, no, you won’t find it in any grocery stores except for ethnic stores that carry Indian spices. Or you can buy it various places online – I’ve linked to one option on Amazon.
Tomi Ann Hill says
Hi, Kimberly! My mother-in-law Ruth Ann Hill sent me your recipe after your Relief Society class on Tuesday – we’re big curry lovers, so I can’t wait to try it. I also wanted to let you know how much I enjoyed your lesson on Sunday (I was there visiting). You made me think of some things in a new way that meant a lot to me! Thank you for teaching with the Spirit. <3
Kimberly @ The Daring Gourmet says
Thanks, Tomi, I really appreciate that :) I’m glad you’re a curry fan because you’re going to LOVE what this does to your Indonesian and Thai-style curries! Happy cooking! Best, Kimberly
Cathy says
Hi, I just made this mango chutney recipe. My hubby and I love the flavours and the color – FAB!
However, I was only able to fill 4 – 1/2 pint jars (8 oz). I weighed the mangoes (1000 g) before chopping, so I’m pretty sure the mango volume was correct. Any suggestions as to where I may have gone wrong?
Kimberly @ The Daring Gourmet says
Hi Cathy, I’ll need to make another batch and weigh the mangoes to double check exactly how much this yields. In any case, I’m glad you both enjoyed this as much as we do and appreciate the feedback!
Neil says
Great recipe. But don’t be silly. It makes FIVE pints?!
Kimberly @ The Daring Gourmet says
Hi Neil, glad you enjoyed the recipe, thank you! It depends on how large the mangoes are. I use very large mangoes so it generally yields about 5 pints for me.
Carol says
Hi Kimberly. Neil is right – I’ve been making mango chutney for more years than I like to admit to, and wanted to try a new recipe. So I made this today, and processed it in a water bath. It looks lovely, and we can’t wait to try it, but the recipe actually makes five HALF-PINT jars. I measured and weighed my mangos as well to be sure that I was as close as possible to the recipe.
Kimberly @ The Daring Gourmet says
Thanks for the feedback, Carol. Normally I’d make another batch to double check the yield but with your and Neil’s feedback I’m just going to assume I made a typo and update it. Thanks for letting me know and I hope you enjoy the chutney! Best, Kimberly
Peninggi Badan Tiens says
i found your post via pinterst…. its good
i from indonesia its first time know indian mango.. beautiful
Kimberly @ The Daring Gourmet says
Thank you, I’m so glad you enjoyed it!
Laura Stuart says
Just found your recipe via Google search and have the chutney simmering on the stove as I write. The smell is heavenly and I can’t wait to try it in some of the recommendations already mentioned!
Kimberly @ The Daring Gourmet says
That’s awesome, Laura, so glad you found my site and this recipe!
Darna Weinstein says
Super recipe goes perfectly with cheese, smoked fish and all sorts of( veggie) burgers. Actually I added it to any plate of food! So delicious.
Kimberly @ The Daring Gourmet says
Thanks so much, Darna, I’m thrilled you like it! I agree, it really is the perfect condiment for so many things and you’ve given me an added idea – serve it with cheese, brilliant! Thank you!
Matt says
I made a trial batch of this yesterday and it is amazing. I have a Bowen mango tree that has produced a massive amount of fruit that needs using. I am about to make a huge batch up for the neighbors, friends and family. I gave some to my father in law yesterday and he ate it straight from the jar. Thank you for publishing this recipe it is an absolute winner.
Kimberly @ The Daring Gourmet says
Fantastic, Matt, I’m thrilled to hear that, thank you! This stuff really is terrific, I make a huge batch a couple of times a year and find myself adding it to as many things as my imagination allows :) And yes, it makes such a fantastic gift!
Theresa Dunn says
Ok, I had everything measured and t ready to start cooking. I then started to cut up the mangoes. They were all rotten and I managed to save about half of what I needed. It’s a fair drive into town for me so I used tin peaches to make up the differ e. Smells wonderful. I also put 2 TABLESPOONS of Nigella seeds in by mistake. I have spent the last 10 minutes scraping them out. Hehe.
Ed says
I had one lonely mango that I needed to use so I decided to make chutney tonight. Did a search, found this page, and made 1/4 of this recipe. Wow. Very, very good. I make Indian food a lot (so I had Nigella seeds in the pantry) and this has to be the best mango chutney I’ve ever tasted. I wanted to just eat it out of the pan with a spoon. Thanks for sharing!
Kimberly @ The Daring Gourmet says
Ed, I’m thoroughly thrilled to hear that, thank you! And that was very good of you to put that lonely mango to use, I’m sure it is much indebted :) Thanks so much for the feedback and I hope you’ll visit often!
mel says
i misread your instructions, so rather than eating within two months, i waited two months :)
delicious. slightly sweeter than i’ll make next time, but delicious.
i couldn’t get nigella seeds, i suspect i used mustard seeds? i can’t remember.
i used whole cardamons because i was too lazy to grind mine and there is a nice, subtle, cardamon flavour to the chutney.
thank you!
Kimberly @ The Daring Gourmet says
Mel, that’s not problem at all. The flavor actually gets better with time and as long as you process the cans for long-term storage they’ll last at least a year.
Corina Russian says
I have made this recipe for the last two years at mango season. I love it, the taste is fantastic! Thank you very much for sharing! From Venezuela, Corina
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Corina, thank you!
Charlotte says
Hello, I can’t get my hands on Nigella seeds in Scotland – can I substitute for something else or is there anywhere specific I can find them e.g. Asian food shops? Thanks
Kimberly @ The Daring Gourmet says
Hi Charlotte, greetings to Scotland! I have many great memories there. Yes, nigella seeds will probably be a bit challenging to find there. A well-equipped Asian store may have them but I’d recommend giving them a ring first before you make the drive if it’s a ways to go. They also go by the name of onions seeds and kalonji. And of course you can order them online (eg, Amazon and several other options). I will say though that you don’t need them for this chutney. I do like the flavor dimension they add, but it’s not necessary at all. This chutney will taste wonderful even without them.
sue1964 says
Tesco sells nigella seeds.