Best Mango Chutney Recipe
Introduction
This BEST Mango Chutney is a vibrant and flavorful condiment that perfectly balances sweetness, spice, and tang. Made with ripe mangoes and a blend of warm spices, it adds an exciting twist to any meal. Whether paired with grilled meats or enjoyed with cheese, it’s a versatile must-have for your kitchen.
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 (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
- 5 large mangoes (about 300 grams each), peeled and diced; can substitute around 1500 grams frozen mango
- 2 cups white granulated sugar
- 1 cup white vinegar
Instructions
- Step 1: Heat the cooking oil over medium-high heat in a medium stock pot. Add the finely minced ginger, garlic, and sliced red chili, sautéing for about one minute until fragrant.
- Step 2: Add the whole nigella seeds, ground coriander, cumin, turmeric, cardamom, cloves, cinnamon, and salt. Sauté the spices for another minute to release their aromas.
- Step 3: Stir in the diced mangoes, sugar, and white vinegar. Mix well to combine all ingredients thoroughly.
- Step 4: Bring the mixture to a rapid boil, then reduce the heat to medium-low. Let it simmer steadily for 1 hour, stirring occasionally to prevent sticking.
- Step 5: Remove the pot from heat and allow the chutney to cool. If you prefer a smoother texture, gently mash the mixture with a potato masher to your desired consistency.
Tips & Variations
- Removing the seeds and membranes from the chili reduces heat but keeps the flavor vibrant.
- Using frozen mango is a convenient alternative when fresh mangoes are out of season.
- For a smoother chutney, blend the cooled chutney briefly in a food processor.
- Whole nigella seeds add a unique depth but can be omitted if unavailable.
Storage
This mango chutney keeps well due to its acidity and sugar content. Store it in a sealed jar in the refrigerator for up to 2 months or freeze for several months. For best flavor, let it sit for a few days before serving to allow the spices to meld. For longer shelf life, use the canning method: pour hot chutney into sterilized jars and process in a boiling water bath for 10 minutes. Store in a cool, dark place and use within a year.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen mango instead of fresh?
Yes, frozen mango is a great substitute and works well in this chutney. Use about 1500 grams of frozen mango in place of fresh.
How spicy is this chutney?
The heat level depends on the amount of chili used and whether you remove the seeds and membranes. Removing them will make the chutney milder while keeping the flavor.
PrintBest Mango Chutney Recipe
This BEST Mango Chutney recipe delivers a perfectly balanced blend of sweet, tangy, and spicy flavors, featuring ripe mangoes simmered with aromatic spices and vinegar. Enhanced by a flavorful mix of ginger, garlic, and nigella seeds, this chutney is ideal as a condiment to complement a variety of dishes, offering a vibrant addition to your pantry with easy stovetop preparation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Approximately 2 1/2 pints 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian-inspired
Ingredients
Spices and Flavorings
- 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)
- 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
Main Ingredients
- 5 large mangoes (about 300 grams each), peeled and diced; or approximately 1500 grams frozen mango
- 2 cups white granulated sugar
- 1 cup white vinegar
Instructions
- Heat the oil and sauté aromatics: Heat 1 tablespoon of neutral cooking oil over medium-high heat in a medium stock pot. Add 2 teaspoons of finely minced fresh ginger, 2 cloves of finely minced garlic, and 1 sliced red chili (optional). Sauté for about one minute until fragrant.
- Add spices and cook: Stir in 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, and 1/4 teaspoon salt. Continue sautéing the spice mixture for another minute to release their flavors.
- Add mangoes, sugar, and vinegar: Pour in 5 large peeled and diced mangoes (about 1500 grams), 2 cups white granulated sugar, and 1 cup white vinegar. Stir everything well to combine all ingredients uniformly.
- Simmer the chutney: Bring the mixture to a rapid boil, then reduce the heat to medium-low. Let it simmer steadily for 1 hour, stirring occasionally to prevent sticking and allowing the chutney to thicken and the flavors to meld.
- Cool and mash (optional): Remove the pot from heat and allow the chutney to cool completely. If you prefer a smoother texture or smaller chunks, use a potato masher to gently mash the chutney to your desired consistency.
- Store the chutney: Transfer the chutney to a clean, airtight jar. It can be refrigerated for up to 2 months due to its high acidity or frozen for several months for longer storage. For optimal flavor, let the chutney sit for a few days before serving to allow the flavors to develop and mellow.
- Optional canning for long-term storage: Pour the hot chutney directly into sterilized jars and process them in a water bath for 10 minutes. Let the jars sit undisturbed for 24 hours. Store in a dark, cool place where they will keep for at least one year.
Notes
- Adjust the amount of chili or remove seeds to control the heat level in your chutney.
- Using frozen mangoes works fine if fresh mangoes are not available; just ensure they are fully thawed and drained.
- Nigella seeds add a distinctive flavor but can be omitted if unavailable.
- Letting the chutney sit for a few days enhances the depth and harmony of flavors before serving.
- Follow proper sterilization and canning procedures if preserving the chutney for long-term shelf stability.
Keywords: mango chutney, mango recipe, chutney recipe, Indian condiment, sweet and spicy chutney, homemade chutney
