Mango Chutney
This old-fashioned, homemade mango chutney is a simple and delicious way to add sweet and tangy flavors to meats, rice, or use as a spread for roti and naan. It's a versatile condiment that every kitchen should have. Follow my easy recipe and step-by-step video to make your own authentic Indian mango chutney.
Ingredients
Instructions
Peel the skin off the mango and cut the flesh into 1-inch (2.5 cm) cubes. Discard the seed.
Heat up a sauce pan on low-medium heat and add the oil. Saute the ginger, garlic for a few seconds before adding the cinnamon, cloves, cardamom pods, ground cumin and ground coriander. Stir for about 10 seconds, the add the mangos, cook for about 5 minutes, or until the mangos softened.
Add the vinegar, salt, sugar and dried red chilies. Adjust the seasoning with additional salt and sugar to taste. Lower the heat to a simmer and cook for 10–15 minutes, or until the chutney has thickened.
Transfer the mango chutney to a jar or airtight container while it's still hot. Let it cool, then store it in the refrigerator for up to 4 weeks.
Nutrition
- Serving Size
- 4 people
- Calories
- 167 kcal
- Carbohydrate Content
- 33 g
- Protein Content
- 1 g
- Fat Content
- 4 g
- Sodium Content
- 589 mg
- Fiber Content
- 3 g
- Sugar Content
- 29 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 0.02 g
- Unsaturated Fat Content
- 3 g
