BEST Mango Chutney

Kimberly Killebrew

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

4.95 from 136 votes

Prep Time 15

Cook Time 1

Total Time 1 15

Course condiment

Cuisine Indian

Servings tablespoons

Calories 24 kcal

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

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.

Keyword Mango Chutney

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