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Best Mango Chutney Recipe

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★★★★★

4.9 from 72 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://www.cheftara.com/best-mango-chutney-recipe/