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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) mango (ripe but firm )
- 1 tablespoon vegetable oil
- 1 teaspoon ginger (grated )
- 1 clove garlic (grated)
- 1 stick cinnamon
- 2 whole cloves
- 2 cardamom pods (cracked)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup vinegar
- 1 teaspoon salt
- 1/4 cup light brown sugar (or to taste)
- 2-3 whole dried red chilies
Instructions
- 1
Peel the skin off the mango and cut the flesh into 1-inch (2.5 cm) cubes. Discard the seed.
- 2
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.
- 3
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.
- 4
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.