Mango Chutney Recipes

To make mango chutney, start by mixing raw mango with sugar and spices like cinnamon, kalonji, and cloves. Let it sit for about 2 hours to meld the flavors. Then, cook the mixture on medium heat until it reaches a 1-string consistency. Once cooked, allow it to cool before storing it in a glass jar. Repeat a similar process for the second recipe using grated raw mango and different spices.

Yes, both mango chutney recipes are naturally vegan and gluten-free. They primarily consist of raw mango, sugar, and spices, making them suitable for various dietary preferences. Just ensure that the sugar you use is vegan if that is a concern.

If you don't have certain spices on hand, you can substitute black salt with regular salt, and if you can't find kalonji, you can omit it or use a pinch of cumin seeds for a different flavor. For sweetness, you can replace sugar with jaggery or honey, but keep in mind that honey is not vegan.

Homemade mango chutney should be stored in a clean glass jar with a tight lid. It can be kept in the refrigerator for up to 2-3 weeks. For longer storage, consider canning the chutney using proper canning techniques to ensure it lasts for several months.

Mango chutney is incredibly versatile and pairs well with a variety of dishes. It complements grilled meats, curries, and rice dishes beautifully. You can also serve it as a condiment with sandwiches, wraps, or cheese platters for a sweet and spicy kick.