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Indian Mango Chutney

Our Indian Mango Chutney recipe is a delicious blend of sweet and spicy flavour perfection! Made with fresh mangoes and aromatic spices, it's perfect for pairing with curries and appetisers and a must-try for Indian food enthusiasts.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 200g jars (roughly)
Calories: 535 kcal
Course: Side Dish , Appetizer
Cuisine: Indian

Ingredients

  • 1 kilogram fresh, diced mango (after peeling and stoning) roughly 1.5kg unpeeled mangos, or three large mangoes
  • 2.5 teaspoons grated ginger root roughly 5cm/1" piece of ginger root
  • 2 teaspoons minced garlic  roughly 2-3 fresh cloves
  • 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 stick cinnamon roughly 5cm/1" stick of cinnamon
  • 5 cloves
  • ½ teaspoon Turmeric
  • ½ teaspoon chilli powder
  • 1½ teaspoon salt or to taste

Instructions

    Cup of Yum
  1. Sterilise the jars. Please see the blog post on how to sterilise jars easily.
  2. Peel, stone and dice the mangoes and weigh out 1kg of mango flesh. Set aside.
  3. Mince the garlic and grate the ginger. Set aside.
  4. 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.
  5. 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.
  6. Add the toasted seeds to a mortar and pestle and grind the seeds down into a powder.
  7. To a large saucepan, add the vinegar and sugar. Simmer the mixture over a low heat until all the sugar has dissolved, stirring occasionally.
  8. 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.
  9. Add the diced mango and stir it through the spiced liquid.
  10. 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.
  11. At this stage, you can decide whether to mash the mango into finer pieces or leave them in larger chunks.
  12. Fish out the cinnamon stick and if possible, the cloves. If you can't find them, leave them in the chutney.
  13. 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

  • For the chutney to thicken and reduce, it's important that you do not place a lid on the simmering chutney. Just make sure you stir it every 5 minutes to stop it from sticking to the bottom of the pan.
  • Refrain from using powdered cinnamon and cloves. It will give the chutney an unpleasant, dark colour.
  • After about 15 minutes of cooking, taste the chutney and decide whether you'd like to add more sugar, salt or spices. Adjust accordingly.
  • Sterilised jars ensure that the mango chutney remains free from harmful microorganisms and extends its shelf life.

Nutrition Information

Calories 535kcal (27%) Carbohydrates 132g (44%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Sodium 901mg (38%) Potassium 536mg (15%) Fiber 6g (24%) Sugar 124g (248%) Vitamin A 2789IU (56%) Vitamin C 93mg (103%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4200g jars (roughly)

Amount Per Serving

Calories 535

% 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.