Mango Chutney
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 People
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Calories
167 kcal
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Course
Condiments
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Cuisine
Indian
Mango Chutney
Description
This Mango Chutney recipe starts with peeled, cubed ripe but firm mangoes sautéed alongside grated ginger and garlic in vegetable oil. Aromatic spices like cinnamon stick, whole cloves, cracked cardamom pods, ground cumin, and ground coriander are briefly toasted to release their fragrance. The mango pieces soften as they cook, then vinegar, salt, brown sugar, and dried red chilies are added to create a sweet, tangy, and mildly spicy mixture.
The chutney is simmered gently on low heat for 10–15 minutes until thickened to the desired consistency. This slow, low heat cooking allows the flavors to meld while preserving texture. The resulting chutney offers a harmonious blend of the mango’s fruitiness, the warming spices, and a pleasant acidity from the vinegar.
Chutney is transferred hot into jars and stored refrigerated for up to four weeks. It can accompany savory dishes, grilled meats, or be spread on toast for a flavorful enhancement.
Using ripe but firm mango varieties like Ataulfo or Haden helps balance sweetness and texture, while brief sautéing of spices releases their full aroma without bitterness. Avoid high heat to preserve flavor and texture.
Ingredients
- 1 lb (500g) Mango ripe but firm
- 1 tablespoon vegetable oil
- 1 teaspoon ginger grated
- 1 clove garlic grated
- 1 tick cinnamon
- 2 clove whole
- 2 cardamom pods cracked
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1/2 cup vinegar
- 1 teaspoon salt
- 1/4 cup light brown sugar or to taste
- 2-3 dried red chili whole
Instructions
- Peel the skin off the mango and cut the flesh into 1-inch (2.5 cm) cubes. Discard the seed.
- 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.
- 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.
- 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.
Notes
- Use ripe but firm mangoes like Ataulfo or Haden for best texture and balance.
- Sauté spices briefly to release their aroma before adding mango.
- Cook over low heat to allow flavors to meld without burning.
- If chutney is too watery, remove excess liquid to thicken it.
- Store refrigerated up to 4 weeks after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 167kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Sodium | 589mg | 25% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 1302IU | 26% |
| Vitamin C | 42mg | 47% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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