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 1 1/2 cups at a time to keep it fresh.

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

 

Print Recipe
Best Mango Chutney
Course Condiment
Cuisine Indian
Keyword Condiment
Servings
Ingredients
  • 1 tbs Cooking oil (neutral tasting)
  • 2 tsp Fresh ginger , finely minced
  • 1 Clove garlic , finely minced
  • 1 Red chili , minced 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
  • 1/4 tsp Ground cinnamon or a 2" stick cinnamon
  • 1/2 tsp Whole nigella seeds  optional
  • 1/4 tsp salt
  • 2 Large mangoes  peeled and diced, or 2 cups frozen, diced
  • 3/4 cup White granulated sugar 
  • 1/2 cup White vinegar
Course Condiment
Cuisine Indian
Keyword Condiment
Servings
Ingredients
  • 1 tbs Cooking oil (neutral tasting)
  • 2 tsp Fresh ginger , finely minced
  • 1 Clove garlic , finely minced
  • 1 Red chili , minced 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
  • 1/4 tsp Ground cinnamon or a 2" stick cinnamon
  • 1/2 tsp Whole nigella seeds  optional
  • 1/4 tsp salt
  • 2 Large mangoes  peeled and diced, or 2 cups frozen, diced
  • 3/4 cup White granulated sugar 
  • 1/2 cup White vinegar
Instructions
  1. Heat the oil over medium-high in a medium pot. Saute the ginger, garlic and red chilies for about one minute. Add the spices and saute for another minute. Be careful not to burn them.
  2. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a boil and reduce to medium-low. Simmer partially covered for 1 hour.
  3. Remove from heat and allow it to cool.
  4. For storage, I store mine in a ball jar. Any glass jar will work, just don't use metal. The chutney will keep up to 2 months in the fridge if it lasts that long!
  5. Note: If using cinnamon stick, remove it before serving.
Recipe Notes

The consistency of your finished chutney will depend on how you cut your mango. If you like it small, relish like, dice the mango into 1/4 inch pieces, larger if you like it really chunky. If you like the smaller cut, you can make sandwich spreads with it by mixing it with mayonnaise. Makes a good dip for Naan bread too!

Of course you can Spice it YOUR way and add more chile pepper, or less if you'd just like it sweet. In a pinch, you can substitue crushed chile pepper flakes, but I love the freshness of the whole chile.

Share and Enjoy !

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