Mango Chutney is a sweet, spicy, and tangy Indian dip loaded with bursting Indian flavors. It is made with fresh ripe mangoes, a blend of Indian seasoning powders, sugar, vinegar, and basic aromatics.
This Homemade Mango Chutney is one of the best accompaniments to roasted and baked meats like roasted chicken, baked thighs, chicken wings, lamb, or fish for a delicious lunch and dinner. Not just that, it makes an irresistible dip for samosa, chicken pakora, and other snacks.
The recipe I have shared here provides easy step-by-step instructions for you to make Mango Chutney at home. Additionally, I have also shared a detailed video of the recipe to make the cooking process simple and easy to follow.
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What is Mango Chutney?
Mango Chutney is a sweet, spicy, and tangy Indian dip or condiment. It is usually made with fresh ripe mangoes, Indian seasoning powders, sugar, vinegar, and some basic aromatics. This homemade Mango Chutney is typically served alongside roasted and baked meats like chicken, lamb, or fish. It also makes a perfect dip for samosa, chicken pakora, and other snacks of your choice.
Not only that, the perfect balance of sweet, spicy, and tangy flavor of this chutney makes it a perfect addition to your Indian meals and rice like spanish rice, biryani dishes, and curries. To make your meal extra special, you can use it as a glaze for your chicken thighs, or make the best chicken wings, and chicken breasts for a flavor explosion.
The versatility of this chutney doesn't stop there. It can also be used as a spread on sandwiches or as a topping on burgers. The sweet and spicy flavors of the chutney will complement the savory flavors of the sandwich or burger, giving it an extra boost of flavor. Whether used as a spread or a topping, this chutney is a great way to add some excitement to your weeknight or weekend dinner.
Overall, the sweet and spicy mango chutney is a versatile condiment that can be used in a variety of ways to enhance the flavor of your meals. With its perfect blend of sweet and spicy flavors, it's sure to become a favorite condiment for many.
Ingredients and Substitutions
The ingredients you will need to make this Mango Chutney include basic Indian seasonings and some common pantry items. These ingredients can easily be found at most Indian grocery stores and supermarkets near you. Below is a list of the ingredients:
- Mango: Ripe mangoes work best for this chutney to achieve a delicious sweetness. In this recipe, I have used the Kent variety, which is typically available in the winter months. However, you can use other varieties if they are available to you. If you can't find fresh mangoes, canned or frozen mangoes can also be used.
- Aromatics: Fresh ginger and garlic are used for a fresh aroma and warm, spicy flavor profile. Dried ginger and garlic powder can also be used for similar results.
- Red Chili: A couple of fresh red chili peppers are used for heat, but you can replace them with chili flakes for a milder heat.
- Seasoning Powders: Coriander, cumin, and cardamom powder are used to achieve unique Indian flavors.
- Sugar: It acts as a natural preservative and balances out the sour flavor from vinegar, delivering a sweet flavor profile.
- Vinegar: It prevents spoilage and fungal growth, making the chutney a longer shelf life. Regular vinegar is used in this recipe, but apple cider or rice vinegar can also be used for similar results.
For a detailed ingredients list, please check out the recipe card below.
How to Make Mango Chutney at Home?
The recipe I have shared here is for Mango Chutney, a sweet and savory condiment that is popular in Indian cuisine. This versatile condiment can be enjoyed with a variety of dishes, such as chicken, lamb, and fish, and even as a dip with snacks like samosas.
Below are the high-level instructions for this recipe, but for detailed step-by-step instructions with photos and a video, please see the recipe card below.
- Saute the Aromatics - To make mango chutney, heat oil in a pan over medium heat and sauté finely chopped ginger, garlic, and red chili until they become fragrant.
- Add the Seasonings - Next, add coriander, cumin, and cardamom powder, along with salt to taste, and stir until well combined
- Saute the Mangoes - Then add diced ripe mangoes to the pan and sauté until well incorporated with the seasonings
- Boil - Pour in 1 cup of sugar and ½ cup of vinegar, and mix well. Bring the mixture to a boil and allow it to simmer for 10-15 minutes or until it reaches a slightly sticky consistency
- Mash the Mangoes - Using a food masher, mash the mangoes to your desired consistency. For a finer consistency, mash completely, or leave some chunks for texture
- Simmer - Continue simmering for an additional 15 minutes until the chutney thickens and the mangoes turn golden in color
- Remove - Remove from heat and allow it to cool down. Once cooled, it is ready to be stored or served with your favorite dishes
Tips
- Choose Ripe Mangoes - When making this recipe, it's essential to choose ripe mangoes for the best flavor. Fresh ripe mangoes will deliver a perfectly sweet chutney, but you can also use canned or frozen mangoes if that's more convenient for you. If using canned mangoes, be sure to drain them before using them in the recipe. If using frozen mangoes, thaw them to room temperature before using them
- Indian Flavors - For the perfect Indian flavors, this recipe calls for coriander, cumin, and cardamom powder. A touch of heat is added with fresh red chili, but you can also use chili flakes for a milder heat
- Sour Taste - The sour taste in this chutney comes from vinegar, which also helps preserve the chutney for a longer time
- Storage - When it comes to storage, this chutney can be stored in clean, airtight jars in the refrigerator for up to 3 weeks. You can also store individual servings in freezer-friendly bags or trays in the freezer for up to a month
Storage Suggestions
To store the chutney, use clean, airtight glass jars and keep them in the refrigerator for up to 3 weeks. For longer storage, use freezer-friendly bags or trays and store them in the freezer for up to 2 months. Be sure to label and date the container before storing it. Make sure the chutney is at room temperature before storing it to prevent condensation. Before consuming, check the chutney for any signs of spoilage such as mold or off-odors.
Serving Suggestions
This sweet and spicy Mango Chutney is an ideal accompaniment to various dishes, adding a burst of flavor and a hint of warmth to any meal. One of the most popular ways to enjoy this chutney is with roasted chicken, baked chicken drumsticks, chicken thighs, chicken breast, and chicken wings, or with tandoori chicken, or grilled salmon.
It can also be paired with roasted vegetables such as carrots, zucchini, and cauliflower for a balanced and flavorful meal. Additionally, you can also use it as a spread on sandwiches or as a topping on burgers.
Related Recipes
If you enjoy this recipe, you may also find similar recipes in the dips and condiments section. It is a great place to discover new and exciting ways to add flavor to your meals.
- Tomato Chutney
- Guacamole
- Tamarind Sauce
- Orange Sauce
- Tzatziki Sauce
- Raita
- Buffalo Wings Sauce
- Garlic Parmesan Sauce
- Garlic Butter
More Mango recipes:
Mango Chutney Recipe Video
I have also shared a detailed video of this Mango Chutney recipe below that I hope will help you make the perfect dip or condiment for your meal. You can also find this recipe in story format.
📖 Recipe
Mango Chutney
Ingredients
- 4 Ripe Mangoes, skin peeled and pulp chopped
- 1 tbsp Oil
- 1 tbsp Ginger
- 1 tbsp Garlic
- 1 tsp Coriander Powder
- ¾ tsp Cumin Powder
- ½ tsp Cardamom Powder
- 2 Fresh Red Chili, or 1 tsp chili flakes
- 1 cup Sugar
- ½ cup Vinegar
- Salt, as needed
Instructions
To make Mango Chutney
- In a pan over medium heat, add oil and sauté finely chopped ginger, garlic, and red chili until they become fragrant
- Add coriander, cumin, and cardamom powder, along with salt to taste. Stir until well combined
- Add diced ripe mangoes to the pan and sauté until well incorporated with the seasonings
- Pour in 1 cup of sugar and ½ cup of vinegar, and mix well
- Bring the mixture to a boil and allow it to simmer for 10-15 minutes or until it reaches a slightly sticky consistency
- Using a food masher, mash the mangoes to your desired consistency. For a finer consistency, mash completely, or leave some chunks for texture
- Continue simmering for an additional 15 minutes until the chutney thickens and the mangoes turn golden in color
- Remove from heat and allow to cool. Once cooled, it is ready to be stored or served with your favorite dishes
To Serve
- This sweet and spicy Mango Chutney is an ideal accompaniment to roasted chicken, chicken drumsticks, chicken wings, or roasted vegetables for a flavorful and comforting lunch or dinner. Additionally, it can be used as a spread on sandwiches or as a topping on burgers. The chutney can be stored in clean, airtight glass jars in the refrigerator for up to 3 weeks, or in the freezer for up to 2 months
Video
Notes
- Choose Ripe Mangoes - When making this recipe, it's essential to choose ripe mangoes for the best flavor. Fresh ripe mangoes will deliver a perfectly sweet chutney, but you can also use canned or frozen mangoes if that's more convenient for you. If using canned mangoes, be sure to drain them before using them in the recipe. If using frozen mangoes, thaw them to room temperature before using them
- Indian Flavors - For the perfect Indian flavors, this recipe calls for coriander, cumin, and cardamom powder. A touch of heat is added with fresh red chili, but you can also use chili flakes for a milder heat
- Sour Taste - The sour taste in this chutney comes from vinegar, which also helps preserve the chutney for a longer time
- Storage - When it comes to storage, this chutney can be stored in clean, airtight jars in the refrigerator for up to a week. You can also store individual servings in freezer-friendly bags or trays in the freezer for up to a month
Nutrition
FAQ
Mango Chutney is a sweet, spicy, and tangy Indian dip or condiment made with fresh ripe mangoes, Indian seasoning powders, sugar, vinegar, and basic aromatics. It is typically served with roasted and baked meats like chicken, lamb, or fish, and also as a dip for samosas and other snacks.
Yes, you can make this chutney using frozen or canned ripe mangoes for similar results.
Mango Chutney pairs well with roasted chicken, lamb, fish, and vegetables. It can also be used as a spread on sandwiches or as a topping on burgers. The chutney can be stored in clean, airtight glass jars in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.
I hope you found the recipe enjoyable and I would appreciate hearing about your experience with it.
If you have any further questions, please do not hesitate to leave a comment and I will do my best to respond promptly. Thank you for reading and happy cooking!
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