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
May says
Had to make some substitutions but it turned out great! Celery seed for nigella, mix of honey mangos, white nectarines and golden raisins. Sweetened with half honey and half coconut sugar.
Kimberly @ The Daring Gourmet says
I’m so glad, May, thanks for the feedback!
Camie says
Fantastic!! I started by only halving the recipe to use a can of diced mangoes. Delicious. Much better than store bought hands down. Next I think I will double it and can it to have for all the curries I make. Unfortunately I did not have Nigella on hand so used Kaks Jeera instead. Awesome recipe. Thanks!
Kimberly @ The Daring Gourmet says
Terrific, Camie, thanks so much for the feedback!
Mandy says
This is delicious. I gave it 4 stars only because the prep. time I felt was inaccurate. I’d say more like 30 mins prep since mangoes are not the easiest fruit to handle. I didn’t have nigella so I used 2 allspice seeds, ground and I think that worked. I also didn’t have quite the weight of mangoes suggested so added one granny smith apple. I’d also recommend unripe mangoes.. I had one that was ripe for eating and that was the one that slowed down the prep! Thank you for this recipe!
Kimberly @ The Daring Gourmet says
I’m happy you enjoyed it, Mandy, thank you!
Marjorie Wood says
Hi I have given 3 tins of mango pulp. Can I use this to make mango chutney instead of fresh mangoes? I have just started making mango chutney & have only used fresh up to now.
Kimberly @ The Daring Gourmet says
Hi Marjorie, yes you can use that. I’m not sure what the exact measurements will be but fortunately there’s a good deal of wiggle room.
MARJORIE WOOD says
Thanks Kimberley I’ll let you know how it turns out. Up to now I only know it will be a smooth chutney!
Mary says
Delicious! I didn’t have cardamom so I used an equal amount of nutmeg. I’m going to make a double batch and halve the sugar. Makes a great ice cream topping as well as chutney.
Kimberly @ The Daring Gourmet says
Awesome, Mary, thanks so much for the feedback!
Lauren says
Do you simmer covered or uncovered?
Kimberly @ The Daring Gourmet says
Hi Lauren, leave it uncovered.
Norma Landis says
May I substitute fresh peaches for the mangos?
Kimberly @ The Daring Gourmet says
Absolutely, Norma!
Sam says
I really enjoyed this recipe, brought back fond memories of my mother’s mango chutney :) great taste and flavour
Kimberly @ The Daring Gourmet says
Thank you, Sam, I’m so glad you enjoyed it!
J says
If you use frozen mangoes, how would you need to adjust the recipe?
G'a says
I received 5 large, delicious from a friend in Florida. Two of the mangos were smashed, but I was able to salvage the pulp. I was wondering if smashed consistency of the mangos could be used to make chutney. Your thoughts please . . .
Kimberly @ The Daring Gourmet says
Hi G’a, that’s no problem, the flavor will be the same it will just have a smoother consistency.
Tony Carter says
Hi I’ve use detailed white vinegar im really worried its not gonna be the same ????
Kimberly @ The Daring Gourmet says
That’s perfectly fine, Tony!
BRONWYN says
I just made this and on licking the saucepan afterwards it’s delicious. I was wondering could you use green mangoes at all? I have quite a few which came down in a storm.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Bronwyn, thank you! Yes you can use green mangoes.
Zoe says
This recipe looks amazing! I’m wanting to make a massive batch but mangos are so expensive! How do you think this would turn out with frozen mango? Thank you
Kimberly @ The Daring Gourmet says
Hi Zoe, frozen mango will work just as well!
mike nichols says
Hi Kimberly,
I have the fortunate gift of a massive mango tree that is yielding hundreds of mangos. I going to make very large batches. Should I adjust the sugar level? Also, I have chili flakes instead of fresh. Is that ok?
Kimberly @ The Daring Gourmet says
Hi Mike, yes, you can double/triple/quadruple this recipe – simply double/triple, etc all of the ingredients accordingly. Chili flakes are okay but a little goes a very long way for heat, so just be mindful of that.
Sylvia Coelho says
Wonderful recipe. A hit with all my family and friends. I made mine with frozen mangos and it was fantastic. Perfect over cream cheese with crackers for a quick appetizer. Love it with our curry. Thanks for sharing this recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Sylvia, and I love your serving idea with the cream cheese and crackers. I use this regularly my curries and love it. Thanks so much for the feedback!
Terrina says
I can’t get over how delicious and easy this recipe is!!! I cant make enough as my husband and friends keep asking for it!! Thank you!! Oh and I’m using frozen mango (defrosted!) atm as mango’s are out of season! Thank you!!!
Kimberly @ The Daring Gourmet says
That’s wonderful, Terrina, I’m so happy everyone has been enjoying it, thank you!
Stella says
This is wonderful and the ingredients are easy to get.I’ll be trying it out soon.
Thanks for sharing.