Best Mango Chutney Recipe

Name: Best Mango Chutney Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Cuisine: Indian
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

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A vibrant and flavorful homemade mango chutney that combines tender mangoes with warming spices, fresh ginger, garlic, and a touch of heat from red chili. Perfect as a condiment for curries, grilled meats, or snacks, this chutney is simmered slowly to develop deep, rich flavors and can be preserved for long-lasting enjoyment.

1 hr 15 min

cook 1 hr

Indian

4.5 (113)

Ingredients

Instructions

Heat the cooking oil over medium-high heat in a medium stock pot. Add the finely minced ginger, garlic, and sliced red chilies and sauté for about one minute until fragrant.
Stir in the whole nigella seeds, ground coriander, ground cumin, turmeric, ground cardamom, ground cloves, ground cinnamon, and salt. Continue sautéing for another minute, allowing the spices to release their aroma.
Add the diced mangoes, sugar, salt, and white vinegar to the pot. Stir well to combine all ingredients thoroughly.
Increase heat to bring the mixture to a rapid boil. Once boiling, reduce the heat to medium-low and let it simmer steadily for 1 hour, stirring occasionally to prevent sticking and to meld the flavors.
Remove the pot from heat and allow the chutney to cool down. If you prefer a smoother texture with smaller chunks, use a potato masher to mash the mixture to your desired consistency.
Store the chutney in a sealed jar. It will keep in the refrigerator for up to 2 months due to its high acidity. For longer storage, it can be frozen for several months. For best flavor, let the chutney sit for a few days before serving.
To preserve the chutney for up to a year, pour the hot chutney into sterilized jars and process them in a boiling water bath for 10 minutes. Let the jars sit undisturbed at room temperature for 24 hours, then store them in a dark, cool place.