Mango chutney, a delightful condiment bursting with sweet and tangy flavors, is a versatile addition to any pantry. Originating from the Indian subcontinent, this recipe has traveled far and wide, finding its way into diverse cuisines around the globe.

While traditionally served as a side dish or accompaniment to spicy curries and savory snacks, mango chutney’s appeal extends beyond its cultural roots, elevating everything from sandwiches to cheese platters with its vibrant taste.

Despite its exotic allure, making mango chutney is surprisingly straightforward, making it an ideal project for both novice and seasoned cooks alike.

As the ingredients simmer together, filling the kitchen with irresistible aromas, you’ll witness the transformation of simple components into a harmonious symphony of flavors.

Whether you’re seeking to tantalize your taste buds or impress guests at your next gathering, mango chutney promises to be a delightful addition to your culinary repertoire.

Expert Tip: Experiment with additional spices like cardamom or fenugreek for unique flavor variations.

Ingredients

Ripe Mangoes: These juicy fruits form the base of the chutney, contributing their natural sweetness and vibrant color. When ripe, mangoes add a delightful tropical flavor to the dish.

Sugar: Sugar enhances the sweetness of the mangoes, creating a balanced flavor profile in the chutney.

White Vinegar: The acidity of white vinegar provides a tangy contrast to the sweetness of the mangoes, helping to balance the overall taste of the chutney.

Onion: Finely chopped onion adds a savory depth to the chutney, complementing the sweetness of the mangoes.

Garlic: Minced garlic infuses the chutney with a subtle yet distinctive flavor, enhancing its aromatic profile.

Ginger: Grated ginger lends a warm, spicy note to the chutney, adding depth and complexity to its flavor profile.

Cumin Seeds and Mustard Seeds: Dry roasted and ground into a coarse powder, these spices contribute earthy and pungent flavors, elevating the overall taste of the chutney.

Coriander Powder: Ground coriander adds a citrusy, floral aroma to the chutney, enhancing its depth of flavor.

Turmeric Powder: This golden spice not only lends a vibrant hue to the chutney but also offers earthy undertones and a subtle bitterness.

Chili Flakes: Adding a hint of heat, chili flakes provide a gentle kick to the chutney, balancing its sweetness with a touch of spice.

Salt: Salt not only enhances the flavors of the other ingredients but also helps to preserve the chutney.

Cinnamon Powder and Ground Cloves: These aromatic spices impart warm, woody notes to the chutney, adding complexity and richness to its flavor profile.

Expert Tip: Adjust the sweetness and acidity of the chutney to suit your taste preferences by varying the amount of sugar and vinegar.

Serving Suggestions

• Serve alongside grilled meats or seafood for a burst of fruity flavor.
• Pair with cheese and crackers for a delightful appetizer or snack.
• Use as a condiment for sandwiches or wraps to add a tropical twist to your meals.
• Enjoy as a topping for grilled vegetables or tofu to enhance their flavor profiles.
• Incorporate into marinades or glazes for a touch of sweetness and spice in your cooking.

Expert Tip: For a smoother consistency, you can blend the cooled chutney in a food processor or blender before transferring it to jars.

Frequently Asked Questions

How long does mango chutney last in the refrigerator?

Mango chutney can last for up to 2-3 weeks when stored in clean, airtight jars in the refrigerator.

Can I adjust the spiciness of the chutney?

Yes, feel free to adjust the amount of chili flakes according to your preference for spiciness.

Can I use other types of vinegar instead of white vinegar?

While white vinegar is traditional, you can experiment with other types of vinegar like apple cider vinegar for a slightly different flavor profile.

Can I substitute fresh mangoes with canned mango pulp?

Fresh mangoes are preferred for the best flavor and texture, but you can use canned mango pulp as a substitute if fresh mangoes are not available.

Can I freeze mango chutney?

Yes, you can freeze mango chutney in freezer-safe containers for up to 6 months. Thaw in the refrigerator before using.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Sweet Mango Chilli Sauce
• Mango Milkshake
• Mango Smoothie
• Mango Salsa
• Tomato Chutney

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Mango Chutney

by Nabeela Kauser

Tantalise your taste buds with the exotic flavours of Mango Chutney. This culinary delight blends tropical mangoes with a symphony of spices to create a unique accompaniment for a variety of dishes.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Sauces & Dips

Cuisine Indian

Servings 20

Calories 75 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 kg Mangoes Ripe, peeled, pitted, and diced
• ▢ 200 g Sugar
• ▢ 250 ml Vinegar White
• ▢ 1 smal Onion Finely chopped
• ▢ 2 cloves Garlic Minced
• ▢ 2 tsp Ginger Grated
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Mustard Seeds
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Turmeric Powder
• ▢ 1/2 tsp Chilli Flakes
• ▢ 1/2 tsp Salt
• ▢ 1/4 tsp Cinnamon Powder
• ▢ 1/4 tsp Ground Cloves

Instructions

• In a large saucepan, heat the white vinegar and sugar over medium heat until the sugar dissolves completely.
• Add the chopped mangoes, chopped onion, minced garlic, and grated ginger to the saucepan. Stir well to combine.
• In a separate small pan, dry roast the cumin seeds and mustard seeds until they start to pop. Then, grind them into a coarse powder using a mortar and pestle or a spice grinder.
• Add the ground cumin and mustard seeds, ground coriander, ground turmeric, chili flakes, salt, ground cinnamon, and ground cloves to the mango mixture. Stir everything thoroughly.
• Bring the mixture to a gentle simmer and let it cook for about 30-40 minutes, stirring occasionally. The chutney should thicken and the mangoes should become soft and translucent.
• Taste the chutney and adjust the sweetness and spiciness according to your preference. You can add a bit more sugar or chili flakes if desired.
• Once the chutney reaches your desired consistency and flavour, remove the saucepan from the heat and let it cool.
• Transfer the cooled mango chutney into clean, airtight jars, and store in the refrigerator.

Notes

Mango chutney tastes great as a condiment with various dishes, such as grilled meats, sandwiches, and curries.

Store the mango chutney in the refrigerator and consume it within a few weeks.

Feel free to adjust the spices and sweetness to suit your taste preferences.

This recipe can be easily doubled or halved, depending on the quantity you need.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 75kcalCarbohydrates: 18gProtein: 1gFat: 0.3gSaturated Fat: 0.1gSodium: 60mgPotassium: 100mgFibre: 1gSugar: 17gVitamin A: 557IUVitamin C: 19mgCalcium: 11mgIron: 0.3mg

Keyword Chutney, Dips, Food, Mango, Recipe, Sauces, Sweet

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