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Best Mango Chutney

Print Recipe
Course Condiment
Cuisine Indian

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!

Notes

You can make sandwich spreads with it by mixing it with mayonnaise. Makes a good dip for Naan bread and samosas too!
Of course you can Spice it YOUR way and add more chili pepper, or less if you'd just like it sweet. Use more of one spice if you like a particular one. In a pinch, you can substitute crushed chili pepper flakes, but I love the freshness of the whole chili.
Keyword Condiment