Indian Mango Chutney
User Reviews
5
Indian Mango Chutney
Description
Indian Mango Chutney starts with diced ripe mangoes cooked together with a blend of toasted and ground spices including cardamom seeds, cumin, coriander, nigella seeds, cinnamon, cloves, turmeric, and chili powder. Fresh ginger and garlic are added alongside white wine vinegar and granulated sugar to create a balanced, thick sauce through slow simmering.
The cooking process requires simmering the chutney uncovered to allow thickening and reduction without darkening the color from powdered spices. Adjustments to sweetness, saltiness, and spice intensity can be made after about 15 minutes of cooking by tasting and seasoning accordingly. The final product has a fragrantly spiced, sweet, and tangy flavor with a thick consistency suitable for pairing with many Indian dishes or as a condiment.
For storage, sterilized jars are essential to prevent contamination and ensure longevity. This chutney benefits from careful preparation and seasoning to maintain its appealing color and flavor profile while preserving the mangoes.
Ingredients
- 1 kilogram Mango roughly 1.5kg unpeeled mangos, or three large mangoes, fresh, diced, after peeling and stoning
- 2.5 teaspoons ginger root roughly 5cm/1" piece of ginger root, grated
- 2 teaspoons garlic roughly 2-3 fresh cloves, minced
- 7 cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 300 millilitre white wine vinegar
- 360 grams granulated sugar
- 1 teaspoon nigella seeds
- ½ tick cinnamon roughly 5cm/1" stick of cinnamon
- 5 cloves
- ½ teaspoon Turmeric
- ½ teaspoon chilli powder
- 1½ teaspoon salt or to taste
Instructions
- Sterilise the jars. Please see the blog post on how to sterilise jars easily.
- Peel, stone and dice the mangoes and weigh out 1kg of mango flesh. Set aside.
- Mince the garlic and grate the ginger. Set aside.
- Shell the cardamom pods and remove the seeds. Top tip: Instead of using your nails to try and pry open the cardamom seeds, it's much easier to crush the pods in a mortar and pestle to crack the husks. Simply break them open and remove the seeds.
- Add the cardamom seeds, cumin seeds and coriander seeds to a small saucepan. Toast them over a medium-high heat until they smell fragrant and you can see a few seeds 'jumping' in the pan, that's when they're ready.
- Add the toasted seeds to a mortar and pestle and grind the seeds down into a powder.
- To a large saucepan, add the vinegar and sugar. Simmer the mixture over a low heat until all the sugar has dissolved, stirring occasionally.
- Add the toasted spices, garlic, ginger, nigella seeds, cinnamon stick, cloves, turmeric, chilli powder and salt to the sugar mixture. Give it a quick stir.
- Add the diced mango and stir it through the spiced liquid.
- With the heat set to low, simmer the chutney uncovered for 50 minutes to 1 hour, or until it thickens and takes on a syrupy appearance. Stir the mixture every 5 minutes to prevent it from sticking.
- At this stage, you can decide whether to mash the mango into finer pieces or leave them in larger chunks.
- Fish out the cinnamon stick and if possible, the cloves. If you can't find them, leave them in the chutney.
- Spoon the hot chutney into the sterilised jars and immediately seal them tightly (yes, when the chutney is still hot). Leave the jars to cool down completely before storing them away.
Notes
- Keep the chutney uncovered during simmering to thicken and reduce without darkening the sauce.
- Avoid using powdered cinnamon and cloves to prevent discoloration; use whole spices instead.
- Taste the chutney after about 15 minutes of cooking and adjust sugar, salt, or spices as needed.
- Sterilize jars thoroughly before bottling to ensure safe storage and extended shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4200g jars (roughly)
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 132g | 44% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 901mg | 38% |
| Potassium | 536mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 124g | 248% |
| Vitamin A | 2789IU | 56% |
| Vitamin C | 93mg | 103% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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