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!
I tasted a version of this today that has added raisins.
Mixed with some raw shredded beets and carrots (it was a salad bar) it was delicious. I can’t wait to make some of this chutney and play around with creating a summertime slaw with this as the showcased flavor pop.
this looks like a great side condiment, thanks !
I wonder if the 2 cups of sugar is necessary ? can I possibly get by using 1 cup ? since I do not care to make it too sweet.
Pierre, if you reduce the sugar you’d need to check the pH level to ensure it’s acidic enough for safe canning. You can order pH strips online. However, if you’re not planning on canning it for long-term storage then yes, you can decrease the sugar.
Hi Kimberly, this looks like a lovely recipe. I’m glad you bring up the safe caning idea. I would like to can this, and wanted to ask you if it’s a safe canning recipe as written. I know yellow mangoes have less acidity then Green Mangos, so need additional acid as in the addition of Lemon juice. Does the 1 C vinegar make that pH balance without the addition lemon juice in order to can this safely? I would love to know as this looks like a fabulous recipe.
Hi Kelle, yes, the fruit itself, the cup of vinegar, and the 2 cups of sugar all ensure the pH balance is well within safety limits. I’ve been canning this for years. For best flavor/quality use it within 8 months but it will keep for up to a year.
Great recipe! I altered the spices a bit to what I had in the cupboard and it is really delicious. Prepared in advance for my curry extravaganza birthday dinner on the weekend… should probably stop sneaking into the fridge for a spoonful! Thank you :)
Fantastic, thanks Serena!
Love this chutney recipe. I’ve made two batches already because after tasting the first batch, I knew I would need more. Plus, I wanted to add more chili pepper in the second batch because I like a little head in my chutney. I’ve already made your chicken recipe with the mango chutney and my family LOVES it!! We had it two nights in a row. Wish I could post pictures. Thanks for sharing these recipes. They will be a mainstay in my family’s dinner rotation.
Wonderful, Sharon, I’m so happy to hear that! I always make a double batch of this chutney too because we go through it quickly. I’m thrilled to hear you enjoyed the mango chutney chicken as much as we do! Thanks so much for the feedback!
waiting on Nigella seeds from Amazon. I am an Indian food addict!
Me too, Colin! I love, LOVE the variety of spices in Indian cuisine. If you’ve never tried nigella seeds before you’re in for a treat. They have a really unique flavor that pairs especially well with carbs – sprinkle them on naan bread or incorporate them into the dough and it’s pure heaven!
I am going to try your recipe in the next couple of days. Do you use red jalapeño peppers or red Serrano peppers?
Hi Tina, I usually use red Thai chilies because that’s what the grocery stores around here tend to carry. Between red jalapeno and red serrano, jalapenos are milder so go with whatever your heat preference is.
I have been making your Mango chutney recipe for a couple of years now….it’s superb! I will NEVER happily buy it from a store again as I cannot imagine anything to surpass the subtle flavour combination. It’s too delicious to describe in words!……..I urge other readers to not hesitate to give it a try. Simple recipe with easy to follow directions resulting in an amazing adventure for your tastebuds! Many thanks for sharing this great recipe. Best wishes from Tasmania! 😎
Greetings to Tasmania, Maree, and I am positively thrilled to hear you enjoy this as much as we do! I make a large batch of this every year for canning to last us through the year. Thank you so much for your generous feedback! Best, Kimberly
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
That would be marvelous. I would simply leave out the nigella/kalonji seeds.