The king of chutney… mango chutney goes with just about any curry, sandwich, meat, fish or savory snack. When it’s homemade, it’s an absolute knockout!
Best of all, it’s a cinch to make. So, read on to find out how to make the most delicious, silky smooth, tastebud tingling Indian chutney.
Why you’ll love this mango chutney recipe
- The unique flavors and spicy kick will tantalize your taste buds!
- Can be paired with so many dishes. Avocado, shellfish, white fish, any cheese, all kinds of curries. Grilled meats, sandwiches, or cheese platters… you name it!
- Very easy to follow and it lasts a long time.
CHUTNEY EQUIPMENT YOU NEED
Check out the ultimate list to chutney making equipment. You actually don’t need that much and most of the items are quite affordable!
Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!
Stir your chutney frequently throughout the simmering process.
Mango chutney pairs well with cold cuts of meat, such as ham, beef or pork. Any leftover roast meats would taste wonderful with a side of chutney.
Nuts or nut butter
Any chutney pairs really well with mixed nuts. The likes of cashews, pistachios, almonds, pecans, walnuts or macadamias would work.
You could also spread macadamia nut butter and chutney on your favorite crackers for an irresistible snack.
Cheese and chutney is a delicious double act! Serve this mango chutney with your favorite crackers and your go-to cheeses – whether soft cheese or hard cheese – and work away!
If you pair your mango chutney with a cheeseboard, you might want to take a dream double to a triple with a nice little tipple!
While enjoying this mango chutney as part of a cheeseboard, you can enjoy the following drinks with it.
Alternatively, you can actually make your chutney boozy! Simply pour in 125ml (½ cup) of your preferred alcohol at the end of cooking time and bottle up your mango chutney as soon as possible.
This chutney doesn’t just have to pair with a savory dish. Try a spoonful or two with a creamy dessert.
Variations to this recipe
Spicy Mint Mango Chutney
Add a handful of fresh mint leaves to the chutney during the cooking process. This will give it a refreshing twist.
Smoky Mango Chutney
Add a teaspoon of smoked paprika or chipotle powder to the chutney for a smoky flavor profile.
Sweet and Tangy Mango Chutney
Reduce the amount of sugar and vinegar by half and add 1 tablespoon of tamarind paste to the chutney for a sweet and tangy taste.
Make up your own divine combinations of fruit! Swap 50% of the mango in the recipe below with one of the following fruits:
- Fresh coconut
- Passion fruit
Other flavours you can play with
Add an extra dimension of flavour to your mango chutney with any of the following:
- 5cm (2in) fresh ginger root, grated
- 50g (½ cup) almonds, chopped or slivered
- 3 star anise
- ¼ tsp ground cloves
- ½ tsp ground cumin
- ½ tsp nigella seeds
- 5 cardamom pods, crushed
- 1 chilli, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 orange, juice and rind
- 1 lime, juice and rind
- 1 lemon, juice and rind
If fresh mangoes are not available, you can use frozen mango chunks. Alternatively, you can substitute with peaches or apricots for a different flavor profile.
Swap white vinegar with apple cider vinegar or rice vinegar for a slightly different tangy flavor.
Instead of granulated sugar, you can use brown sugar, honey, or maple syrup for a different level of sweetness.
Substitute the onion with shallots or red onions for a slightly milder or sweeter taste.
If you don’t have fresh garlic, you can use garlic powder or granulated garlic as a substitute. Adjust the quantity to taste.
Red Chili Flakes
For a milder heat, you can use chili powder or paprika. Alternatively, if you prefer a spicier chutney, you can use chopped fresh red chili peppers.
Ground Cumin and Ground Coriander
If you have whole cumin seeds and coriander seeds, you can toast them in a dry pan and grind them to make fresh ground spices. This will enhance the flavors of the chutney. However, if you don’t have either, you can use curry powder as a substitute.
If mustard seeds are not available, you can use mustard powder or omit them altogether.
If you don’t have a lime, you can substitute with lemon juice and zest for a similar citrusy flavor.
Remember, these substitutions may slightly alter the taste and overall flavor profile of the chutney, so adjust the quantities according to your preference. Enjoy experimenting with different flavors!
- Do all the food preparation before you start cooking. This will allow you to concentrate on getting the cooking process spot on.
- Use quality ingredients. Choose ripe mangoes and make sure they are free from blemishes.
- Freshly ground spices have more flavorful and fragrance.
- Always use a stainless steel pan when making chutney. Other materials don’t react well to the vinegar in the recipe.
- Dice the onion and mangoes into even-sized pieces. You’ll achieve a wonderful texture to your chutney.
- Stir your chutney regularly. This is especially important towards the end of cooking, as it will prevent the mixture from sticking to the bottom of the pan.
- Always sterilize chutney storage jars.
- Patience is key! This chutney needs time for the flavors to fully mature. Give this chutney at least six weeks – six months would be even better!
How do you know when chutney is ready?
Simply draw a channel in the chutney with a wooden spoon. If it takes a few seconds for the vinegar to run back into the channel, it’s ready.
If the vinegar seeps into the channel straight away, it needs more time. Put the pot back on the heat and give it a few more minutes.
Do I need to sterilize the jars before storing chutney?
How do I store mango chutney?
Easy. Keep it in a sterilised airtight jar and place the jar in a cool dry place.
How long does it last?
When stored properly, unopened chutney lasts for up to two years.
Once opened, how long does it keep?
Once you’ve opened your chutney, refrigerate it. It’ll stay fresh for around 2 months.
More chutney recipes
- Apricot chutney – so easy to make and tastes like a dream
- Papaya chutney – papayas are an underused fruit with plenty of flavor. It’s an excellent ingredient when used to make a chutney, which makes this recipe well worth making
- Orange chutney – a zesty chutney with plenty of charm
- Marrow chutney – a moreish vegetable chutney with a pleasant kick
- Plum Chutney – a delicious spiced chutney that’s perfect for the holiday season
Add a tropical twist to your meals with this Mango Chutney recipe. Bursting with sweet and tangy flavours, it’s the perfect condiment for any dish!
- 1 kg (2.2 lbs) ripe mangoes, peeled and diced
- 200 g (1 cup) granulated sugar
- 240 ml (1 cup) white vinegar
- 1 medium-sized onion, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- Zest and juice of 1 lime
- In a large saucepan, combine the diced mangoes, sugar, and white vinegar. Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the mangoes begin to soften.
- Add the finely chopped onion, minced garlic, grated ginger, red chili flakes, ground cumin, ground coriander, mustard seeds, turmeric powder, and salt to the saucepan. Stir well to combine all the ingredients.
- Reduce the heat to low and let the chutney simmer for approximately 45 minutes to 1 hour, or until the mangoes have completely softened and the mixture has thickened. Stir occasionally to prevent the chutney from sticking to the bottom of the saucepan.
- Once the chutney has reached the desired consistency, remove the saucepan from heat and stir in the lime zest and juice. Allow the chutney to cool completely before transferring it to sterilized jars.
- Store the mango chutney in the refrigerator for at least 24 hours before serving to allow the flavors to meld together. This chutney can be stored in the refrigerator for up to 2 weeks. Enjoy!
- Instead of fresh ginger, you can use 1 teaspoon of ground ginger instead.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Chutney
- Method: Boil
- Cuisine: Indian
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