Mango chutney is a delicious side dish of Indian cuisine that goes well with a wide variety of dishes. You can use it in stews, eat it with grilled meat, and even sprinkle it on crackers with a nice slice of cheese.
Here you can find my favorite recipe for mango chutney that takes about 1.5 hours to make at home!
Success tips with Mango Chutney
Before you go shopping and start your recipe, there are a few things to think about. Here are some tips for success with the recipe:
buy fresh mango
When making your own mango chutney, I recommend using fresh mangoes. Fresh mango gives better taste and texture than frozen mango.
use black cumin
Black cumin, also known as fennel seed, is a spice widely used in Indian cuisine as well as in the Middle East. It’s a nice and tasty spice that has a lot to do with the taste.
Black cumin is probably not available in regular grocery stores, but you can find it in oriental grocery stores or online.
Use black cumin seeds for the best flavor!
Let it boil on the stove for 1 hour
Let the mango chutney simmer on the stove for 1 hour. After 1 hour, the mixture should thicken slightly.
If your mango chutney doesn’t have the same consistency, it’s because the heat was too low and you need to turn the heat up a notch and cook for a while.
Remember that mango chutney also solidifies in the fridge, so it doesn’t have to be too thick when heated on the stove.
1 hour 20 minutes
A nice and simple recipe for mango chutney, which goes heavenly with various stews and grilled meat.
This recipe takes about 1 hour 20 minutes to make at home and will keep in the fridge for 1-2 months.
2 large mangoes (peeled and chopped)
2 dl powdered sugar
1 dl white vinegar
0.5 red chili
1 clove of garlic
1 tablespoon of rapeseed oil
1 teaspoon of fresh grated ginger
1 tsp kalonji (black cumin)
0.5 tsp ground coriander
2 cream ground cumin
1 teaspoon of turmeric
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 ground clove
1 cream of salt
- Finely chop the garlic and chili. Grate the ginger.
- Peel and cut the mango.
- Measure the spices and keep them in a separate bowl.
- Heat the oil in a wok (medium heat).
- Saute ginger, garlic and chili for 1-2 minutes.
- Add the spices (except salt) and fry for another 1 minute.
- Add chopped mango, sugar, salt and vinegar. Bring to a boil, then reduce heat to medium/low. Let it boil on the stove for 1 hour.
- Take the pot off the plate and let it cool. If you want smaller pieces, you can mash with a potato masher until you get the consistency you want.
- Serve immediately or pour into an airtight jar with a lid. Store in the refrigerator.
step by step instructions
1. Grate ginger and mince chili and garlic.
2. Peel the mango and cut it.
3. Measure the spices (except salt) and put them in a small bowl.
4. Heat the oil in a pan over medium heat. Chop the chili, garlic and ginger for 1-2 minutes.
5. Add the spices and fry for another 1 minute.
6. Add chopped mango, granulated sugar, salt and vinegar. Bring to a boil, then reduce heat to medium/low.
7. Let it boil on the stove without the lid for 1 hour.
8. When the mango chutney becomes thick, remove the pan from the flame. Pour into a clean, airtight jar with a lid and store in the refrigerator until serving.
More about Mango Chutney
Mango chutney is a sweet chutney made from fresh mangoes, vinegar and various spices.
The word chutney comes from the Indian word “chutney”, which can be translated as “lick”. This word refers to the sound you hear when you lick your lips while eating something good.
There are many variations of the original recipe. The chutney can be mixed with fresh ingredients or cooked on the stove, as I do in this recipe.
Some have big chunks in the sauce, and some like to mix the ingredients into a smooth mess. It’s a matter of taste and I personally like it when my mango chutney has little chunks in it!
What is mango chutney used for?
It can be used in cooking, but e.g. grilled meat. It is also good to eat on firecrackers with a good piece of cheese.
When I cook, I always use homemade mango chutney, eg Mango Chicken.
How long does mango chutney last?
If you store the mango chutney in a sterilized airtight jar, it will keep in the fridge for about 1-2 months.
Have you tried my recipe? Please leave a comment!