Best Mango Chutney
I love Mango Chutney, it’s sweet, spicy profile lends itself so well to Indian dishes. The spice just makes you want to keep coming back for more!
I can never get enough of this chutney when I’m making Indian dishes. I only make about 2 cups at a time to keep it fresh.
Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
I find the easiest way to begin is to easily grate the ginger, garlic and chili pepper with a microplane right over the pot you will use to cook the chutney in. Just grate them together, then add the oil over the top and start it on a medium to low heat to gently cook the aromatics. Add the spices and proceed from there!
I use frozen mango as it’s so easy to use and you don’t know the difference in a cooked dish such as this.
Best Mango Chutney
Ingredients
- 1 tbs Canola oil
- 2 tsp Fresh ginger grated
- 1 Clove Garlic grated
- 1 small Red chili , minced grated, remove seeds and membrane for less heat
- 1 tsp Ground coriander
- 1/2 tsp Ground cumin
- 1/4 tsp Turmeric
- 1/4 tsp Ground cardamom
- 1/4 tsp Ground cloves
- 1/2 tsp Ground cinnamon
- 1/2 tsp Whole nigella seeds optional
- 1/2 tsp salt
- 4 cups Mangoes peeled and diced, or 4 cups frozen, diced
- 6 tbsp White granulated sugar
- 1/2 cup White vinegar
Instructions
- Saute the ginger, garlic and red chilies in the oil overy medium heat for until softened. Add the spices and saute just until fragrant. Lower the heat a little for this step. Be careful not to burn them. If you burn this mixture, throw it out and start over, otherwise, your chutney will be bitter.
- Add the diced mangoes, sugar, salt, and vinegar and stir well. Bring it to a boil and reduce to medium-low. Simmer partially covered for 30-40, or until mango is soft and mixture is thickened. It should look like chunky jam.
- Remove from heat and allow it to cool. It'll thicken more as it cools and especially after refrigerating.
- Store in a glass jar, plastic will work too, just don't use metal. The chutney will keep up to 2 months in the fridge if it lasts that long!