Mango Chutney Recipe
Mango chutney is fruity with a savory-spiced sweet and tangy flavor profile and a touch of heat. It whips up in just over 30 minutes and is delicious paired with Indian bread, chicken, steak, lamb, fish, and added to curries or sandwiches.
Servings 8 servings
Peel the mangoes and chop them into large pieces.
Heat the oil over medium heat. Once hot, add the garlic and ginger and cook for 10 seconds, stirring constantly. Add all the spices (black nigella seeds, crushed red pepper flakes, coriander, salt, garam masala, cumin, cardamom, turmeric, mustard seed, cinnamon, cloves, and fenugreek), and then cook 20 seconds more, stirring constantly.
Add the sugar, vinegar, water, and mangoes. Bring to a simmer, and then cover the pot and boil until the mango is soft and the chutney is thickened (remember it will thicken more as it cools), about 20 to 25 minutes, stirring occasionally.
Cool to room temperature, and use or cover and store refrigerated.
- Recipe Yield and Serving Size: This recipe makes about 2 cups of chutney or 8 (1/4-cup) servings.
- Storage: Stored covered in a glass container in the fridge, this chutney keeps well for up to 2 months. Or you can store it in a freezer-safe container in the freezer for up to 1 year.
Calories: 122kcal | Carbohydrates: 27g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 150mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g | Vitamin A: 617IU | Vitamin C: 19mg | Calcium: 11mg | Iron: 1mg