Mango Chutney Recipe

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 caṭnī, meaning to lick. In other words, finger-lickin’ good!

Mango Chutney (BEST EVER!)

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

Prep: 15min

Yield: 80

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 24 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 6 g

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
• 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

Instruction:

1. 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.
2. 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.

Mango Chutney

This delightful mango chutney is a spread that can be used in so many different recipes! It packs a punch when it comes to flavor, and you will always want to have some on hand!

Prep: 10min

Total: 35min

Serving Size: 3 tablespoons

Nutrition Facts: servingSize 3 tablespoons, calories 114 kcal, Carbohydrate 26 g, Protein 1 g, Fat 1 g, Saturated Fat 0.2 g, Sodium 298 mg, Fiber 1 g, Sugar 24 g, unSaturated Fat 1.2 g

Ingredients:

• 2 teaspoons olive oil
• 1 small shallot, (diced)
• 1 clove garlic (crushed)
• 3 mangoes ((peeled and chopped. Frozen works too))
• 1/2 cup brown sugar ((taste and adjust according to the ripeness of mangoes))
• 1/2 cup apple cider vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt
• red chili pepper flakes, (optional)

Instruction:

1. Heat the oil in a medium-sized pot. Add the shallot and cook for 3 minutes or until slightly translucent. Add the garlic and cook an additional 30 seconds.
2. Add the diced mango, sugar, vinegar, ginger, cumin, and red chili flakes if using.
3. Cook and occasionally stir over medium-high heat. The mangos will start to brown in around 15-20 minutes. The liquid ingredients will cook down and create a thick sauce.
4. Once cooked, remove from heat and mash by hand or pulse in a food processor or blender. I prefer chutney on the chunkier side, but feel free to make it chunky or smoother.
5. Serve warm, room temperature, or cool. Store in an airtight container in the refrigerator for up to 2 weeks.
6. Enjoy on with curry, chicken, fish, burgers, sandwiches, or on naan bread!

How To Make South Indian Style Mango Chutney | Sweet and Spicy Mango Chutney Recipe

FAQ

What do you eat Mango Chutney with?

1. Serve with meat, such as chicken, lamb, or pork. We love ours with roast chicken. …
2. Serve with cheese, like brie or cream cheese.
3. Spread in sandwiches. Try some spread in a chicken salad sandwich, or in a grilled cheese sandwich.

What is the difference between mango salsa and Mango Chutney?

What makes something a chutney?

How long does home made Mango Chutney last?