Mango Chutney

Enjoy the rich, sweet, and tangy flavors of our Mango Chutney, a perfect mix of ripe mangoes and aromatic Indian spices. It’s ideal for enhancing roasted meats or as a flavorful dip for snacks like samosas and chicken pakora. This chutney is a versatile addition to any meal, sure to elevate your dining experience.

Course Dips & Condiments

Cuisine Indian

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 59

Author Sangeetha Vel

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 of chili flakes for 2 chilis
1 cup Sugar
½ cup Vinegar
Salt to taste

US Customary - Metric

Instructions

Making Mango Chutney

Begin by heating oil in a medium-sized pan over medium heat. Sauté finely chopped ginger, garlic, and red chili until they release a fragrant aroma, which helps to infuse the oil with their flavors.
Add coriander, cumin, and cardamom powders to the pan, seasoning with salt to taste. Stir until the spices are thoroughly combined.
Introduce diced ripe mangoes to the pan, stirring them well to ensure they are fully coated with the seasoned aromatics.
Pour sugar and vinegar into the pan, stirring thoroughly. As they mix, they'll start to form a syrupy base, coating the mangoes in a sweet and tangy sauce.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes, or until the mixture thickens slightly and begins to stick to the spoon, indicating it’s reaching the right consistency.
Use a food masher to mash the mangoes directly in the pan, adjusting the consistency according to your preference. For a smoother chutney, mash completely, while leaving some chunks will give a more textured finish.
Continue simmering the mixture for an additional 15 minutes. During this time, the chutney should thicken further and the mangoes should turn a rich golden color, enhancing the overall depth of flavor.
Once done, remove the pan from the heat and let the chutney cool. This resting period helps the flavors meld together further, enhancing the taste. Now, your delicious Mango Chutney is ready to enjoy!

Serving

Enjoy this Mango Chutney, a sweet and spicy treat that pairs beautifully with a range of dishes. It's an ideal complement to meats and vegetables, and just as delicious as a spread on sandwiches or a topping for burgers. For more pairing ideas, explore our Serving Suggestions section below.

Notes

Here are some tips to perfect your Mango Chutney to suit your preferences:

Choosing Mangoes: Select ripe mangoes for a sweet and rich flavor. Fresh mangoes are ideal, but if they're not available, canned or frozen mangoes are suitable substitutes. Make sure to drain canned mangoes well, and thaw frozen mangoes to room temperature before using.
Spice Adjustment: Customize the level of heat by adjusting the amount of red chili or chili flakes. Start with a small amount and increase according to your taste preference, allowing you to cater the chutney to everyone’s spice tolerance.
Texture Variations: For a chunkier chutney, chop the mangoes into larger pieces. If you prefer a smoother consistency, blend part of the chutney or mash the mangoes well during cooking.
Balancing Flavors: If the chutney is too tangy or sour, adjust by adding a bit more sugar. If it’s too sweet, a splash more vinegar can help balance the flavors.
Longer Cooking for Deeper Flavor: Simmer the chutney for an extended period on low heat to allow the flavors to blend together and intensify. This approach can create a richer and more profound taste profile.
Role of Vinegar: The sourness in this chutney primarily comes from vinegar, which not only adds a zesty flavor but also helps preserve the chutney, extending its shelf life.

Nutrition

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