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
Frank Canonica says
I have been a chutney fanatic since childhood. Unfortunately there are few good ones available commercially. I purchase various incredible ones from a small shop in Yorkshire, England. Now I finally have my own here in the states! Thanks for the great recipe.
Kimberly @ The Daring Gourmet says
You’re welcome, Frank, I’m so glad you enjoyed it, thank you!
Hayley says
Is the nigella imperative here or can it be left out? I can’t find it where I live.
Kimberly @ The Daring Gourmet says
Hi Hayley, it’s not imperative at all but it does add a great flavor dimension. It’s still fully delicious without it.
Anonymous says
look for black onion seeds as it can be called that as well
mike nichols says
Find an Indian grocery store for nigella seeds
Otherwise online
SJT says
Spectacular recipe! I just made it, but had to make some changes because of what I had on hand. I also prefer my chutney heavily spiced, so bumped the levels of all spices called for WAY up, and added some things I love.
First, I had only 2 mangoes, so used 2 large granny smith apples to make up for that.
Secondly, I really don’t like white sugar, so I used traditional Indonesian sugar called gula merah. Similar to jaggery, in a solid form, very high in natural minerals/ molasses. The vinegar quickly dissolved the block of it. I used about half the amount called for.
Lastly, I used half apple cider vinegar with the mother, plus 1/2 white vinegar, added a good handful of black mustard seeds, plus raisins & chopped up crystalized ginger in addition to the fresh.
The chutney is incredibly flavorful, a beautiful caramelized brown with chunks of apple & mango in there, and LOTS of whole & hand-crushed spices. The nigella seeds make a huge difference! Will definitely be making this recipe again, but will likely quadruple the batch, making some using apples & dried apricots & be canning a whole bunch! 🙂 Thank you for sharing this amazing recipe!
mark says
made this a few times now its gorgeous … would it work if i doubled each ingredient as i have ten good sized mangoes to use up
Kimberly @ The Daring Gourmet says
Thank you, Mark, and yes – double away!
Wendy says
Super flavour chutney, thanks Kimberly. I have masses of peaches so I substituted peaches for mangoes and that works well. Used my own saved nigella seeds too.
Kimberly @ The Daring Gourmet says
Fantastic, Wendy, thank you!
Maureen says
WOW unbelievably good, way better than store bought. Thank you.
Kimberly @ The Daring Gourmet says
Thanks so much, Maureen!
Colin says
Hi Kimberley,
Well like the previous comments this Chutney is amazing , I found it late last year and have made three batches , friends from all different backgrounds absolutely love it. Like the idea of freezing the mango pieces for use out of season.
Kimberly @ The Daring Gourmet says
Thanks so much, Colin!
Anonymous says
Just for interest , have used malt vinegar instead of white vinegar?
Cheers colin
Kimberly @ The Daring Gourmet says
Not in this particular recipe, Colin, but I love malt vinegar and use it regularly.
skye says
making this right now and even though ive only just brought it to the boil the i have tasted it and the combination of sweet and spice is amazing. this one is a must to have in the pantry all year round. i normally make our great great grandmothers tomato chutney to give away at Christmas but was given a huge amount of mangos last week and still have about 15 so looked up chutneys and found this. every ones going to be very happy and wont mind that i didn’t do my usual tomato chutney.
also this in comparison to my tomato chutney is very easy and less time consuming.
thankyou
Kimberly @ The Daring Gourmet says
Fantastic, Skye, I’m so happy to hear that and appreciate the feedback, thank you!
Hina says
I came across this recipe 3 yrs ago, been making and gifting it ever since, everyone loves it! I chop and freeze trays of cheap bowens in season, then make up batches all year long. Some fans supply me jars, they like a regular supply, although I do waterbath each batch.
Im so happy to have found your recipe, and its the nigella discovery for my other indian rcooking that has also delighted me.
Im in Brisbane so we get beautiful mangoes for many months. Also i like the suggestions for substituting pineapple, lime juice, etc.
Kimberly @ The Daring Gourmet says
That’s wonderful, Hina, I’m so glad and appreciate the feedback, thank you!
Barbara Livesey says
Okay! so it has been on the stove for an hour and still hasn’t thickened up to a good consistency. I am thinking of just letting it cook for another hour. 1 of the mangos I had was very juicy and the other 3 weren’t so much, so I am thinking I may have gotten more liquid from the 1st mango. Have to say the 1st mango was amazing and bought in the Indian Bazaar where I bought the Nigella seeds.
Kimberly @ The Daring Gourmet says
Hi Barbara, yes, you can simply let it simmer a little longer. Keep in mind, too, the sugary syrup will thicken a little as it cools.
Barbara Livesey says
I’m making this right now after eventually finding Nigella seeds also known as Kalonji. The smell of it cooking is amazing.
Kimberly @ The Daring Gourmet says
Fantastic, Barbara, I hope you enjoy it!
m-c Cuthill says
Begged recipe from neighbor in Scotland and taking back to US west coast to make for holiday gifting. Many thanks for the delicious taste treat! M-C
Alan Aldrich says
Great stuff.. I make it all the time to spread on Papadom as an appetizer.
I make it hotter with some chilis.
I also can some to give to friends.
Thanks so much.
Kimberly @ The Daring Gourmet says
Fantastic, Alan, I’m so glad to hear that, thank you!
G says
I’m excited to make this tomorrow! I was thinking about doubling the recipe to use 4 yellow mangos + 8-9 Spring Bright nectarines & 2 habanero peppers. What do you think- do you think that would be a good combo with this? Thanks!
Kimberly @ The Daring Gourmet says
That sounds like a yummy combo, G, go for it and be sure to let us know how it went!
Felicity Perkin says
Thank you Kimberley for the super mango chutney recipe. I was dying to try it out so set about making it today. Haven’t tasted it yet, but it looks exactly as per your photos. Am a bit disappointed however about the yield – I used 1 kg mangoes, that is 2 weighing 500 grams each, and followed the recipe exactly according to your instructions. And I only got two 318 gr. jars instead of the 5 half pint ones you said. Can you give me your advice about how to up the quantity? I love your blog and ideas.
Kimberly @ The Daring Gourmet says
I’m not sure, Felicity, it may have had to do with the size of the mango pits in this particular variety or batch?